Only 120 amateur cooks are selected from more than 6000 hopefuls. After tasting their dishes, the judges will hand out only 50 aprons.

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"Thousands of home cooks from across South Africa lined up in Durban, Cape Town and Johannesburg to audition in the "Cold Dish Auditions" and in tonight's launch episode the 100 top cooks from those auditions travel to the Shine Studios in Johannesburg's trendy new food neighborhood in Braamfontein to showcase their skills in the all-important "Hot Audition"."

"With more than half of the 50 aprons for Boot Camp already handed out in the first episode, tonight the remaining contestants each get 45 minutes in the kitchen to prepare and only 10 minutes to finish off a dish in front of the judges that they hope will be good enough to get them into Boot Camp."

"MasterChef judges Andrew Atkinson, Benny Masekwameng and Pete Goffe-Wood fly in on a helicopter to launch the first Boot Camp challenge: peeling potatoes with a knife and then cutting them into perfectly uniform shapes to produce one-and-a-half kilograms of perfect chips. At the end of the potato challenge, 15 contestants hand in their aprons."

"For the final leg of Boot Camp the Top 25 decamp to the beautiful Nitrox Art Foundation, a spectacular artist retreat set in 15 hectares of a nature reserve at the Cradle of Humankind World Heritage Site outside Johannesburg, to prepare a spectacular breakfast or brunch dish inspired by their surroundings."

"MasterChef judges Andrew Atkinson, Benny Masekwameng and Pete Goffe-Wood each show off their signature sandwich to demonstrate the standard that they're expecting: Pete presents a steak sandwich made with aged beef, relish and "the star of the sandwich: the bread", he points out."

"For their first-ever Elimination Challenge the three contestants who didn't make a good Hollandaise quickly enough have to recreate one of Chef Andrew Atkinson's signature dishes: an impressive composition of warthog loin with a smoked egg yolk, baby vegetables and herbed aioli."