Twenty-year-old Bridget Mangwandi has written herself into the history books of MasterChef's massively popular cooking competition as the youngest winner in the franchise's history and Mzansi’s first black woman champion.
The nail-biting finale saw Bridget cook her near-perfect dishes in the ultimate head-to-head round, beating another outstanding young chef, Nabila Shamshum (23), a school secretary from Johannesburg. Durban-born Chanel Brink (34), was second runner-up.
After her win last weekend, Bridget told Hilary Biller:
• I’ve always loved cooking and wanted to showcase my passion on a larger stage, which prompted me to enter the competition. Watching shows like Siba’s Table and others when growing up inspired me to enter MasterChef, as they made me believe in the power of food to tell stories and connect people. Before the competition, I was a small caterer and content creator, using food as a way to express myself and share my culture. I was also studying food science, which deepened my understanding of the science behind the dishes I create. Entering MasterChef felt like the natural next step to take my career to new heights.
• My future is absolutely in the food industry. Right now, I’m planning workshops, pop-up dining experiences and working on developing a cooking show that celebrates my unique culinary style. I’m also creating a product line of spice blends and sauces that reflect my heritage. My goal is to inspire others through food while building a long-lasting career that combines my love for cooking, storytelling, and science.
• My mom inspired my love of food. She always held the fort and I — wanting to help out — figured out how to make creative meals even when we had limited resources, and that taught me how special food can be. The first dish I ever cooked was pork chops and fries. I remember being so proud of myself for getting it right and seeing how happy it made my family. That moment planted the seed for my love of cooking, and from there, I just kept learning and experimenting. And my mother has kept supporting me through the years, especially with my experimenting in food.
• My winning meal was deeply personal and a celebration of my roots. I made apricot kingklip, inspired by the a popular South African dish, apricot chicken, accompanied by cauliflower, carrot, and apricot purées. I paired it with a kale and Parmesan risotto and finished it with a butter and green oil blend. What gave me the edge was staying true to my identity. I poured my heart into the dish, balancing flavours, textures, and techniques to create something memorable. I think the judges could feel the passion and intention behind every element. For my dessert I definitely took a big risk by making a pastry and that showed the judges a lot of technique and a lot of growth and learning that I did through the challenges of MasterChef.
• MasterChef is a competition with many highs and lows. My lowest moment was during a tough mystery box challenge where I felt completely out of my depth. I doubted myself and struggled to come up with a dish.
• Working with sharp knives is tricky, especially in front of the cameras. I had one major injury where I cut my thumb severely and it had to be stitched together. It was a tough experience, and cooking the next day was extremely difficult, but I pushed through and learnt the importance of resilience to keep going and stay focused on the competition. . It was a reminder to slow down and trust the process, even under pressure.
• We have an incredible culinary team who work tirelessly behind the scenes. They clean our dishes, set up our stations, and make everything run smoothly. They’re truly the unsung heroes of the show, and we’re so grateful for all they do. Coming home and not having them about definitely makes you appreciate their hard work even more.
• There were many guests in Season 5 in the MasterChef SA kitchen and I really enjoyed having chef Gregory Czarnecki, a previous judge in MasterChef SA in the semifinals. He was such a force in the kitchen, sharing his expertise with kindness and enthusiasm. I also loved having chef Nokx Majozi, a pastry and pie expert working at The Pie Room in London, who is incredibly inspirational, and her passion for food and storytelling resonated deeply with me. I hope to meet her again one day.
• With Christmas on the horizon I'm definitely going to be doing the cooking for my family and my festive menu will have a Caribbean-inspired twist this year. I’m thinking of making a jerk turkey paired with seafood dishes, coconut rice and a vibrant tropical salad. For dessert, I’ll probably make a rum-soaked fruitcake or a mango cheesecake. It’s going to be a feast full of bold flavours and lots of love.
• It’s an incredible honour to be Mzansi’s first black female MasterChef. This win is about so much more than me — it’s about breaking barriers, showing that representation matters and inspiring others to chase their dreams. My message to young women is this: Believe in your talent and trust your journey. You belong in every space you dream of, so don’t let fear hold you back. With hard work, passion, and resilience, you can achieve greatness and create history too.”
Apricot Kingklip with Kale, Parmesan Risotto and Green Butter Oil
Serves: 4
Kingklip:
4 large pieces of kingklip fillet
1 x 400g can apricot jam
250ml (1 cup) cream
1 medium onion, finely chopped
60ml (4 tbsp) chutney
45ml (3 tbsp) mayonnaise
2 cloves garlic, minced
Salt and pepper to taste
Kale Parmesan Risotto:
500ml (2 cups) kale, blanched
250ml (1 cup) Parmesan cheese, grated
60ml (4 tbsp) unsalted butter (2 tbsp for blending, 2 tbsp for finishing)
15ml (1 tbsp) olive oil
1 small onion, finely diced
2 cloves garlic, minced
250ml (1 cup) Arborio rice
125ml (1/2 cup) white wine
1 litre (4 cups) chicken or vegetable stock, warmed
Salt and pepper to taste
Green Butter Oil:
125ml (1/2 cup) kale leaves
60ml (4tbsp) olive oil
1. Prepare the fish by lightly seasoning with salt and pepper. Set aside.
2. Preheat a pan over medium heat and sauté the onions and garlic until fragrant and translucent. Add the apricot jam, cream, chutney, and mayonnaise to the pan. Stir to combine into a rich, flavourful sauce. Place the kingklip fillets into the sauce, ensuring they are fully coated and simmer gently for 15—20 minutes, allowing the fish to absorb the flavours. Remove the kingklip and keep warm.
3. Make the risotto. In a blender combine the kale, Parmesan cheese, and 30ml (2 tbsp) unsalted butter. Blend until smooth and set aside. In a large pan, heat the olive oil and add the onion and garlic, cooking until softened. Add the rice and toast lightly for 1—2 minutes. Deglaze the pan with the wine, stirring until it is absorbed then gradually add the warm stock, one ladle at a time, stirring continuously until each addition is absorbed. Repeat until the risotto is creamy and the rice is fully cooked (about 18—20 minutes).
4. Stir in the kale paste, remaining 30ml (2 tbsp) unsalted butter, and Parmesan cheese. Mix until the risotto is vibrant and creamy. Season with salt and pepper to taste.
5. Make the green butter oil by gently heating the kale leaves, butter and olive oil over low heat and simmer until the kale softens and the oil takes on a vibrant green colour. Strain the mixture, reserving the green oil for drizzling.
6. To assemble the dish spoon a generous serving of kale Parmesan risotto onto each plate. Place a piece of apricot kingklip on top of the risotto and drizzle over the green butter oil about the fish and risotto with a generous drizzle of the sweet apricot sauce. Garnish with microgreens, finely chopped herbs, or a sprinkle of Parmesan for an elegant presentation.
Chef’s Tip: For a touch of smoky flavour, sear the kingklip in a hot pan just before plating. This adds a beautiful caramelization that contrasts with the sweet apricot sauce.
