We’re so excited, and we just can’t hide it! After nine months of auditions, prep and filming, MasterChef SA airs on our screens this evening. We caught up with judge Pete Goffe-Wood (over a steak sandwich from his stall at Bay Harbour Market) to find out all about the rigorous filming process, the standard of the competitors, and his judging style.

You’ve just finished filming; how was the experience?
It was quite something! We started shooting on 4 January, so we were at it for two and a half months. It was a rigorous shooting schedule; I say rigorous because I’m not used to it, but these guys had us on set 12 hours a day, six days a week. It was quite hardcore – the most tiring thing I’ve done since training in the kitchen. We all stayed out in Paarl, because it was too late to drive back to Hout Bay every day. And I’d come through here on my day off and pass out. But, it was fantastic. I have not had this much fun for a long time.

What was the standard of the cooking?
Fantastic. It’s always one of those things where you think, “Are we going to be embarrassed? Is the South African one going to be as good as anyone else’s? Are we going to have to make it look better than it is?” and that kind of nonsense. But right out the blocks we were actually blown away by the calibre of the contestants. It was incredible when you consider that these guys actually are amateurs. They cook at home or with friends; none of them do it professionally.

Do you think that some have what it takes to go on in the industry?
There’s no question. These are people who have always had aspirations of going into the industry, but never quite took the step. Through the competition they realised they were capable of doing it, and also got a taste for it: the pressure, the excitement and exhilaration. Once you’ve been bitten, you can’t unring the bell. The top five will definitely go into the industry in some form, whether it’s to develop food, be stylists, or open a pancake bar.

How did you approach the judging? Are you the good cop or the bad cop?
I don’t know why people always ask me that! It’s an 18 series program, and the three of us are not actors. So it’s impossible to pick a character and stick to that. We had to be ourselves. It turns out that I’m less empathetic than I thought I was… (chuckles). In a restaurant, every plate that goes out affects my reputation. But in MasterChef it’s not my reputation on the line. If someone’s tried really hard and it’s not worked out, what are you going to do? Kick the person when they’re down? You can’t do that. These guys had a lot riding on it. You asked the guys halfway through, and it wasn’t about the prizes; it was about being the first MasterChef. The prizes were fantastic – but they were a bonus. However, if we ask, ‘Are you happy with that?’ and they say, ‘Ja, this is fabulous’, I’ll say, ‘You’ve got to be kidding me. You’re telling me you tasted it and are happy with that combination?” You’ve got guys who’ve given up their jobs, their flats, to commit to this three month process, and you come and give 50% while other people are sacrificing all kinds of things?

You are also one of the judges for the 2012 Eat In DStv Food Network Produce Awards, taking place this Saturday. What struck you about this year’s produce?
What I’ve always liked about the Eat In Awards is that, when you look at the various categories, the produce and the winners are quite exceptional. We’ve had some very worthy winners coming from the strangest places. Two years ago we had apricot jam as the best product. You might think, Of all the products, how does that win a prize?’ But you taste this apricot jam, and you instantly know why it’s the winner. It tastes like apricots – concentrated apricots – and is so obviously natural; you couldn’t replicate this with anything. They’d been picked at the right time; cooked for the right length of time.

Would you say that a wider range of produce is appearing??
Ja, I think so! We like to think that things like the Eat In Awards are helping. For me it’s encouraging that every year we see better stuff, and a larger variety of stuff. Ten years ago you couldn’t get any decent local cheeses, and look at what there is now. The other thing is that South African consumers are becoming more discerning.  ?

And what about the growing market scene?
That’s also gone a long way to drive new produce. Markets have become the way South Africans shop. The funny thing is that it’s a relatively new phenomenon – only in the last five years! On any given weekend now, people go to hang out and eat a pizza or a steak roll or to do a bit of shopping at a market – Capetonians particularly, whether it’s in Tokai, Hout Bay, the Biscuit Mill, the City Bowl, Stellenbosch or Riebeek West. These markets are popping up all over the place, and that’s what’s helping the small producers. For whatever it is – R350 a day – you can establish a name for yourself. At a retailer like Spar you have to pay R10 000-odd in order for them to stock your product, whereas you can sell a lot of produce with a stall at one or two markets. The growth of the produce and the Eat In awards ties in directly with the markets. And as we become more discerning consumers, publications become more food oriented.

What’s on your culinary bucket list?
I’d like to eat at French Laundry and write more books. I make stuff up as I go along. Five years ago, I never thought we’d be sitting here talking about this.

Will you still be serving up steak and pork belly sarmies at the Neighbourgoods and Bay Harbour Markets?
Yes. Elise, my partner, primarily does it, but we split it. We’ve also got great guys helping out. I get to hang out at the market; it’s actually fun. We’re hoping MasterChef will make a second series, and we have some other exciting things ahead as a result of the show.

MasterChef airs tonight on M-Net at 7.30pm. In the Western Cape? Join us and Pete this Saturday at the Stellenbosch Slowmarket for the Eat In DStv Food Network Produce Awards.