The first season of My Kitchen Rules South Africa ended in December with a nail biting finale. In the end, husband and wife team Jamandi and Machiel took the top spot – but it was by no means over for the other contestants.

The affectionately named G and OG at work in the MKR kitchen. Photo supplied.

Soon-to-be-cousins-in-law, Gomotsegang Modiselle (G) and Oginga Siwundla (OG) – G is engaged to OG’s cousin – partnered with a mutual friend from the industry (a silent partner) and opened up a restaurant on Cape Town’s hottest restaurant road, Bree Street. The Hot Skillet takes over from Foodlab, housed inside the hip, bright space of Young Blood Gallery.

A toasted sandwich from The Hot Skillet. Photo supplied.

The idea is to offer a slightly more affordable breakfast, lunch and brunch spot in what is admittedly quite a pricey part of the city. The average main meal will be around R75. On the menu: good, simple food, which the gents describe as “easy feeding.”

For breakfast, tuck into eggs Benedict on a toasted muffin with ham and Hollandaise for R58, a Croq – grilled ham and cheese with gruyère cheese and mustard béchamel for R70, or bangers and eggs with homemade mustard mayo on a Portuguese roll for R85.

The eggs Benedict. Photo supplied.

After something sweet? Try the French toast made with kitka bread, crushed cornflakes, maple-flavoured syrup and vanilla mascarpone (R50).

Heartier meals include a beef burger with lettuce, tomato, red onion, gherkin, horseradish and smoked cheddar for R85.

The burger, bangers and eggs and a toasted sandwich. Photo supplied.

So did the My Kitchen Rules SA experience inspire them to open the restaurant? Says OG, “It was a fantastic experience and I learnt a lot. I was bitten by the culinary bug a long time ago but this experience reignited the itch.” The MKR experience also helped prep the men for their new role as restaurateurs. Says G, “It was interesting being put in situations where we had to cook for our lives. There were some challenges where I was sure we were going to get knocked out, but we made it through by sticking to our guns and our game plan.” (Which sounds a lot like running a restaurant to us!)