MasterChef judge Benne Masekwameng spills the beans on his life

Do you remember the first dish you prepared?

We had to prepare a meal for a practical exam during my second year at Technikon. I prepared a smoked chicken, mango and papaya salad. I was asked to prepare the same dish at a food show in Durban. It was a memorable occasion, because it was the first time I appeared in a newspaper. It was in 1997.

What do you eat on a typical day?

 Being a chef at a hotel, my day starts very early. I have strawberry yoghurt with muesli and a glass of orange juice before leaving home. At work I usually have a latte and two slices of toast to get me though the morning. Mid-morning, I enjoy a bowl of fruit. Coming from Durban, I grew up with mangoes and they are still my favourite fruit. I believe in healthy lunches and favour chicken and steamed vegetables. For dinner I prefer a grilled T-bone steak with a Greek salad. While working in Turkey, I developed a fondness for Turkish Delight and it remains my ultimate snack.

What inspired you to become a chef?

Not what, but who. My mum, who cooked simple food that people enjoyed because it was always cooked with love. Actually, my mother would have preferred me to be an electrical engineer, but I'm happy I followed my heart.

What's your signature dish?

Braised oxtail with chakalaka and steamed dumplings.

Is there anything you won't eat?

I am not fond of goat meat.

What would you order for your last meal?

I'd start with grilled calamari tubes with chilli and lime. Main course would be a flame-grilled whole fish, such as snapper or bream, served with roasted peppers and baby marrows. The grand finale would be my molten chocolate pudding with a mixed berry coulis. I'd share it with my lovely wife on a beach in the Seychelles.

After all the food you've tasted while filming MasterChef SA, is there one dish that stands out - or one you would prefer to forget? Again, growing up in Durban left me with specific favourites, so one dish I remember was a butter chicken curry. Since I'm not fond of goat meat, I did not enjoy the goat curry.

Have you gained weight working on MasterChef SA?

Yes, absolutely! But it was a wonderful experience and I don't regret it at all.

From a chef working in a hot kitchen to a television star. How has the transition been?

 It has been a phenomenal experience. The transition was easy, since it is a television series that focuses on what I do every day.

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Benny Masekwameng, the 'saucy' MasterChef judge, is executive chef at Southern Sun MondoVino restaurant on the Piazza at Montecasino. MasterChef SA is on M-Net on Tuesdays at 7.30pm.