The auditions for Masterchef SA are coming up and there are some hard and fast rules.
Sam Brighton, a blogger and fantastic foodie that works in
our offices is going to the Cape Town set. She is feeling a little constrained by the strict rules.
'Your dish must arrive in a cooler box and will be checked for temperature – it must be between 0 °C and 4 °C. This will be checked before you meet the panel of chefs.'
'If the food temperature is higher than 4 °C, due to health and safety concerns the panel of judges will not taste your food.'
I mean, how much can you make and serve between 0 °C and 4 °C? That's pretty darn cold.
How to serve
'The dish must be complete- in other words on the plate in your cooler
box- there is no space or time to add finishing touches at the venue.'
So... you whip it out with a smile and hope the garnish doesn't fly and the sauce hasn't dripped over the side of your plate - hmmm, what if you have a vinaigrette?
A challenge indeed.
From here, you get to chat to the casting people to see if your mug... and personality would make it on the telly. So it's not all about the food?
If you pass all the tests, you get to go to the 'hot' auditions –
where you can cook in front of the judges (and hopefully look hot too!).
JOHANNESBURG: Saturday, 3 December at Montecasino
CAPE TOWN: Saturday, 10 December at Southern Sun The Cullinan
DURBAN: Saturday, 17 December at the Suncoast Casino
If you didn't enter online, you can still go, just print out a form and pitch up on the day.
To see more details, take a look at the M-Net site.
Good luck to one and all!
- Caro de Waal