Pile of dough for SA’S Masterchef

Weekend Argus (Saturday Edition) - - GOODCLOBBER -

SIHLE MLAMBO

THE INGREDIENTS are all in the mix as the search for SA’S own Masterchef be­gins and the win­ner could pocket the big­gest pay cheque yet on SA tele­vi­sion.

There are prizes worth R8 mil­lion, said M-net’s Ingrid En­gel­brecht. The win­ner gets R250 000, a Hyundai Elantra, an all­ex­penses paid trip to Italy, pro­fes­sional cook­ing and wine cour­ses, and the chance to man­age and run the Mon­dovino restau­rant at Mon­te­casino.

The Masterchef tele­vi­sion cook­ing show started in Bri­tain in 1990 and has spread to more than 25 coun­tries. M-net will screen the show in March.

The suc­cess of Masterchef Aus­tralia among M-net view­ers had been a huge mo­ti­vat­ing fac­tor in de­cid­ing on a lo­cal show.

“Masterchef SA will pro­vide the plat­form for pas­sion­ate am­a­teur cooks to re­alise their life’s dream of be­com­ing a pro­fes­sional chef,” said En­gel­brecht.

Last week­end the first leg of the au­di­tions was held at Mon­te­casino in Joburg and about 4 000 peo­ple turned up.

“It was a good turnout from the peo­ple in Joburg. We saw a lot of ex­cit­ing dishes and some creative ones, the qual­ity of food was im­pres­sive.”

To­day the au­di­tions take place in Cape Town at South­ern Sun’s Cul­li­nan Ho­tel and next week­end Dur­ban’s Sun­coast Casino will host the Kwazulu-na­tal round.

“We will be ex­pect­ing a fan­tas­tic turnout since Cape Town is the culi­nary food cap­i­tal of South Africa, and they boast some of the best restau­rants in the coun­try,” said En­gel­brecht.

En­thu­si­asts are asked to sub­mit their ap­pli­ca­tions at www.mnet.co.za, although they do not have to ap­ply online.

For the au­di­tions, no cooked food will be al­lowed – strictly cold food is to be served. Food pre­pared by con­tes­tants is to be pre­sented on a plain white plate and must be suit­ably chilled. Plas­tic con­tain­ers are al­lowed, but not glass.

Fail­ure to abide by these rules will re­sult in dis­qual­i­fi­ca­tion.

The com­pe­ti­tion judges will be an­nounced next month, but for the au­di­tions there is a panel of 25 food crit­ics from the SA Chef As­so­ci­a­tion.

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