Welcome to Sydney Benny! Is this your first time to the city? I spent three nights here in November before Taste of Melbourne. I think I had a more enjoyable time in Sydney though, to tell you the truth! Why’s that? I had a fantastic meal at Rockpool with Neil Perry – who I cooked with in 2012 when he came to South Africa – and his wife. And I got a half-sleeve tattoo at Bondi Ink. Wow! What sparked that decision? I’ve got four tattoos so far and I’ve always had them done on islands. Australia is a very big island!
Were you familiar with Neil Perry before working together in South Africa? Growing up, we didn’t have a lot of television cooking shows, but Neil Perry’s was one we used to watch. I remember what set him apart was his pony tail, his Asian recipes and that he was Australian.
It seems you’ve come full circle since watching Neil on TV – now you’re one of three judges on MasterChef South Africa. How did that come about? I heard the South African version was kicking off and got an email from the director and producer of the show. They were interviewing a whole lot of chefs – 271 across South Africa – and took five months to put together the team of judges. I had about four auditions over a period of five weeks. Looking at the calibre of chefs I auditioned with I didn’t fancy my chances, but eventually it happened. The last interview was done on my birthday – 18 November – and I had my wedding suit on as a form of good luck. It worked!
If you dream of becoming a celebrity chef, there’s nothing wrong with that, but you need to put in the work.
What effect has MasterChef South Africa had on your life and the profession as a whole? When I was announced as one of the three judges, it changed my world not 360 degrees, but 720! The popularity of the show also boosted our profession. [Previously, being a chef] was looked upon as something that people who aren’t clever would do – you go and cook or become a waiter. Now a whole lot of kids want to become chefs, although they look at it differently. Some think that as soon as they finish training they can be on TV. If you dream of becoming a celebrity chef, there’s nothing wrong with that, but you need to put in the work and the hours.
How did you first learn to cook? I started cooking when I was eight with my mum. The township I grew up in was surrounded by a whole lot of factories. Mum decided she wanted to start a business. She trained for nine months, and after that started a catering business. It wasn’t out of choice that I got involved, but obviously this was our source of income and I had to do my part. My brother and sister weren’t into cooking, but I took a liking to it.
Is that why you pursued cooking as a profession? I wanted to do something else – become an electrical engineer – but I never had enough money to study. I worked for two years after completing high school to try and raise money, but it didn’t come together. When it came for me to consider a Plan B, I asked myself, “What is it that I enjoy doing?” and “What am I good at?” Cooking food was the answer, so I decided to do it professionally.
How would you describe South African cuisine to those unfamiliar with it? South Africa is made up of many different cultures, so the food is diverse and colourful. On the south-eastern side, there’s a large Indian population, so the dishes are spicy and rich. On the western side there is an abundance of fruits – grapes, obviously, where our wines come from – and also citrus and peaches, plums and berries. There’s also a Malay influence. A lot of sweet, spicy, but light dishes come from that part of the world. The influence of the French and the Dutch plays a big role in dishes on the western cape. Then there is a Portuguese influence inland, where you’ll find a lot of onions and tomatoes as the base of dishes, plus nuts, pulses and herbs, rather than hot spices.
What are some classic dishes from your hometown Alexandria in Johannesburg? We like barbecuing, but we call it braai. We have our staple starch maize, which we call milipap (find a recipe for it ) and eat with everything. We always need to have a sauce, like the famous one chakalaka. And then we’ve got bunny chow, which has nothing to do with bunnies! It’s basically any form of curry, traditionally broad bean because it’s filling and cheap, served in a hollowed out white bread. Lot of workers would have this, but now there are high-end versions with crayfish and salmon.
Chef Benny Masekwameng started cooking as an eight year old. (Photograph Peter Morey) Source: SBS Food
You’re teaming up with MasterChef Australia alumni Hayden Quinn and Brent Owens, along with wine expert Mike Bennie for Taste of Sydney 10-13 March. What’s on the menu? I’ll be cooking up South African dishes with my own twist, some inspired by what I ate growing up. Hayden and Brett have both been to South Africa before – Hayden did a couple of shows shot there, so he was able to experience more of South Africa than most chefs. And the Benny-Bennie combo? I have worked with Mike before at Taste of Melbourne. He has a very intelligent tongue and senses, similar to chefs. He’ll be pairing our dishes with the best wine to suit.
And what can we expect next from you? I’m actually working on a new TV show called the Ultimate Braai Master as a judge. Contestants are tested on what they produce over open fires in different locations. I’m also working on my first book – it’s been a long time coming – and eventually I’d like to do my own show and my own restaurant. I’m giving it a couple of years.
Will you be borrowing some of your mum’s recipes for the book? Most definitely! I would say 80 per cent of my dishes are inspired by something I either learnt from my mum or saw her make and have modified to my own liking. My mum has been an inspiration in everything I do. I will always carry that.
Catch Benny Masekwameng at Taste of Sydney's from 10-13 March, 2015. For more information about the event, head .
Feeling inspired?
Onglet steak with biryani spices
