By Louise Liebenberg
SPRINGBOK stars of the past will be donning their chefs’ aprons in Nelson Mandela Bay on the eve of the World Cup next month to raise funds for local children’s charities.
Besides preparing dishes from former sports journalist Duane Heath’s recently published Springbok Kitchen cookery book, they will be discussing team selection and strategies the night before the start of the Rugby World Cup to be held in New Zealand from September 9 to October 23.
Former Boks including the likes of Schalk Burger Senior – some of whose wines from his Welbedacht estate will be available at the event – will cook on stage at the Nelson Mandela Metropolitan University Indoor Sports Centre on Thursday, September 8. This sporty fundraiser, which will kick off at 7pm, has twice been held in the city – first in 2005 and again in 2007.
Supporting the Boks in their cooking efforts will be former scrumhalf Garth Wright who as in previous years is convening and hosting the dinner, as well as local chefs Riaan van Niekerk, of Chef to Call, and Cedric de Reuck, executive sous chef of the Boardwalk.
The starter? A “true taste of the South African braai” in the form of boerewors, chicken sosatie and good old-fashioned “pap ‘n sous” made “just right” by Wright, who will celebrate his birthday on September 9. The main course, from Springbok Kitchen, will be Andries Bekker’s peppered fillet steak “in the scrum with Andre Venter’s mushroom sauce and Jaque Fourie’s potato bake”, Wright said.
Dessert will be Os du Randt’s Peppermint Crisp fridge tart garnished with Lindt chocolate. There will also be a scrummy cheese and bacon bread on the tables prepared according to Bakkies Botha’s recipe – and if you scroll down on the blog today we’ll share the recipe for it!
Guests who buy tickets for the event are in for a treat if the special tasting menu of the dishes – which Salvelio and I enjoyed at a launch dinner held at the Courtyard Hotel earlier this month – is anything to go by.
There will be musical entertainment by a national performer and two other undisclosed Bokke will also join Wright and Burger Sr on stage as they relive their rugger years and interact with guests. The three beneficiaries from the evening will be the Eastern Province Child and Youth Care Centre, the MTR Smit Children’s Haven and Child Welfare SA Eastern Cape.
In 2007 more than R235000 was raised from the dinner and Wright said the aim was to beat that figure. “Once again, businesses in the city have opened their hearts to the project, and have sponsored the food and wine,” said Wright, whose wife Kerry also attended the launch. “As a result, most of the proceeds will go directly to charity.”
Kerry said her husband, a past pupil of Muir College in Uitenhage, was “a great cook” and that charity work was equally close to his heart. He is particularly known for co-founding the KFC Ironman 4 the Kidz Charity Trust which this year raised R1.35-million for children’s charities.
Springboks Cooking for Charity sponsors include Fedics, Magnetic Storm, Angelic Wonders, the Boardwalk and Siyathetha Communications.
Tickets at R500 each, which will include wine from Meridian Wines, are available from Maureen Dalzell on 041-5823750 or 083-4535775, or from the three charities involved.
Bakkies Botha’s Cheese and Bacon Bread
Bakkies, Springbok lock from 2002 to 2011 and a 2007 Rugby World Cup winner, says if you want to make this bread on an open fire, place the dough in a well-greased potjie and put coals on top of and around the pot.
He says in place of bacon, you can also use one of the following: 1 can creamed sweetcorn, onions, green pepper, red pepper or garlic.
The recipe is from the new Springbok Kitchen cookery book by Duane Heath which was recently featured separately on The Global Table.
1 1/4 cup (310ml) self-raising flour; 1/2 tsp (2.5ml) salt; 3 Tbsp (45ml) sugar; 1 pkt (250g) back bacon, coarsely chopped and lightly fried; 1 cup (250ml) grated Cheddar cheese; 1 Tbsp (15ml) chopped fresh parsley; 2 Tbsp (30ml) canola oil; 2 extra-large eggs, beaten; 3/4 cup (180ml) milk
Preheat the oven to 180C. Butter a 21cm round pan or a bread pan. Sift the flour, salt and sugar together. Add the fried bacon, cheese and parsley and mix in. Beat the oil,eggs and milk together. Add to the dry ingredients and mix in well. Place in the buttered pan and bake for 50 to 60 minutes.