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In this Newsletter
From the editor
May 2, 2005
It’s May and the warmer weather is well and truly on its way. We have had yet another couple of cold spells the past month but yesterday was incredible. The temperature on our back patio was close to 32C!!
I was naughty and, for the first time in four years actually cut my grass on a Sunday! There were so many lawnmowers going in the neighbourhood that I thought, why not? It was a lovely day to be in the garden.
The picture on the right was taken by Meryl Roels from Holland and what else could it be but this lovely display of tulips! Thank you for sending this picture to us Meryl so we can share it with everybody!
If you want to see it big just click on it.
April has come and gone and what a month it was! I must really say a BIG “Thank You” for all the emails and support we have had with the celebration of our 10th birthday. So many people, some of which we’d never heard from before, emailed to wish us well.
With our birthday celebrations we have had a much larger order intake than usual and we must ask everybody who has not received their biltong maker or spices yet to be just a little bit patient. We are working hard to catch up!
The one thing I must tell you about is the Freedom Day celebrations at the South African Embassy in Brussels. Not so much the evening itself but what happened before!
The cocktail function was to be on Wednesday April 27.
We received an email on the Wednesday before asking for a quote to make Boerewors, Pap and Sauce for 500 people. We replied and received a confirmation on the Thursday.
No problem this man thought, I will just go to the local South African shop and get 40kg of Mielie Meel and make some extra Wors on the Monday.
The phone at the shop went unanswered. Also not a problem I thought. I’ll call the South African shop in Holland. Closed down!
What to do?
The only alternative was to call the SA shop in London. The salesperson there told me that they had ample stock and that there would not be a problem. So, they said! Later that afternoon I received a call to say that they too did not have that amount of Mielie Meel in the shop. In the warehouse yes, but that would take till Thursday to be released.
Mike, the owner of the shop was very helpful. (thank you Mike!) and put me on to a wholesaler of South African produce. Thank goodness that Peter, the MD, happened to be there that Saturday and was also extremely helpful! (Thank you Peter!)
To cut a long story short; we collected 40kg of Iwisa Mielie Meel from Zaventem airport that Monday night where it had been delivered by courier at a cost of € 211.75!!
Problem number one was solved.
On the Sunday June made the sauce and that was no mean feat in itself! A brave girl she is to clean all those onions for 40 liters of sauce!
In the meantime I had to make extra Wors because most of it had gone to Luxemburg, France, Spain etc. also for the celebrations at Embassies and Clubs.
On Friday already I warned Harry, my butcher, that I would be around Monday morning early. He said that would be fine.
So, Monday morning at 6am I made my way to Antwerp to get the meat. I called the pork wholesalers from the car to place an order; we’ll have it ready they said. But, when I called the beef people they had no stock of the meat I needed!
Plan B swung into action.
The pork order was cancelled and I made my way to a little town called Heist op den Berg, about 11km from Keerbergen. After a lot of running around I finally got what I needed.
So, instead of arriving at the butcher at my normal time of around 7.30am I got there at 9.30 and we went to work only to find that the beef fat they had given me was frozen solid! Harry said that this was no hassle and that we would cut it into small pieces with the band saw. However, after a couple of minutes the band saw packed up! After fixing that we started mincing. Finally we were getting somewhere! But our luck did not last very long. After the first batch of 30kg the mincer packed up as well! The motor burned out!
This function was not meant to be I thought. Anyway we made wors with the 30kg we had minced and I went home to put it in the freezers.
Wednesday arrived and we went to the Sheraton Hotel in the center of Brussels where the function was to be held that evening at 18.30.
There were three caterers; One making Bobotie and Ostrich, one making Indian food and us with our Pap and Wors and sauce.
Things still did not go our way. One of the heating ovens was not working and we had to share it with the others.
But, in the end we finally managed to get our food on the tables where it was enjoyed by everyone.
All due to the fantastic efforts by June who “braaied” the Wors and Tony who lost his muscles stirring the pap and almost his fingers cutting 60kg of Wors into cocktail size sausages!!
I must say that it is no joke to make that amount of pap! Luckily we had an enormous cooker so we could do it all in one big batch.
It was a lovely evening with ethnic dancers and lots of other fun.
With May on our doorstep we will be very busy with several other functions. One of these will be a “Lamb-on-the-Spit” at the end of the month for the Antwerp cricket club. Every year they invite a cricket team from the UK to come and play in Antwerp for a couple of days. My good old Laki’s Spit Braai from South Africa will once again come in very handy!
Well, that was it again from me this month. We have had a lot of people writing to us in April and that was very much appreciated. Please keep up the good work and carry on doing so! We love hearing from you.
Till next month
Food for thought
A Grand Opportunity
If you make even a small positive difference today, then you’ll end the day ahead of where you started. If you take even a small step toward the fulfillment of your dreams, then you will have moved today in a positive direction.
The moments will quickly pass, whether you make use of them or not. Choose to fully and lovingly use the time you have, and the passing of time will lift you higher.
You don’t have to solve all the world’s problems in a single day. Yet you can spend the day moving in a positive, productive, creative direction.
If you choose to grow a little bit stronger today, then tomorrow you’ll be in a position to expand on that growth. If you choose to make positive progress every time you have the chance, you’ll eventually arrive at exactly where you intend to go.
This day, this moment, is a grand opportunity. For you can use it to make a difference.
What is the best that you can imagine? Today you can truly move yourself toward it.
— Ralph Marston —
Story of the Month
Bloemfontein, South Africa – An office receptionist got the shock of her life earlier this week when she found a 14cm long Aurora house snake entangled in the web of a deadly spider.
Tania Robertson, a receptionist at an electrical firm in Bloemfontein, came in to work on Tuesday and spotted the strange sight next to a desk in her office.
The snake, which had obviously died from the spider’s poisonous bite, was off the ground and caught up in the web. Leon Lotz of the arachnology department at the National Museum immediately identified the spider as a female brown button spider The brown button spider, easily identifiable by a red hourglass marking on its stomach, is not quite as deadly as a black widow. He said it was only the second time in South Africa that he had heard of a snake getting caught in a spider’s web. Rod Douglas from the herpetology department identified the snake as being a young, non-poisonous Aurora house snake.
It is believed the snake got caught in the web on Monday night. But it did not take the spider long to bite it. A red mark on the snake’s stomach was evidence of where the spider had started eating it. Throughout Tuesday, the spider checked on her prey, but on Wednesday she rolled it up and started spinning a web around it. She also kept lifting it higher off the ground, while continually snacking on it. Even a fly that accidentally landed on the snake was chased off aggressively.
What did YOU drag across the World?
All those things we took with us when we left South Africa!
Did we not want to take everything, thinking that if we got rid of something we might not be able to replace it wherever we went to?
Then, once on “the other side”, we either realized how lucky we were to have taken all those “special” things or how stupid it really was.
I for one remember that is was very difficult to part with all the things we had gathered over so many years.
But some of the things …….really!!
I can just think of the SEVEN braais we took! There was our Cadac gas braai (with every conceivable attachment!), our Weber, spitbraai, large cast iron braai, another (smaller) Weber, our gas bottle with the large cast iron top……just to mention some!
All we have used in the end has been perhaps one or two of them. The rest stands in the garage collecting dust!
And that is just some of the many things we could have left behind.
In this part of our newsletter we are inviting you to write in telling us what YOU took with you when you left.
These may be things you really need right now or things that you could have left behind and were really totally unnecessary to have taken along.
We will have a small COMPETITION to see who writes in with the most unusual item that they dragged with them across the world!
For the next six months we will see what you come up with.
The person with the most unusual item (and we will want to see a picture of it!) will get one of ROCKEY’S 5KG HOME BILTONG MAKERS!
So, here we go!
This one is from Nico Botha in Australia
We bought a very old antique French bed, in France, then packed it all up moved with it to South Africa, and that with my inheritance furniture is now here in Australia.
I have three braai dromme, a smoker, a 4×4 Camper Trailer,about 20 fishing rods from RSA a few cast nets, enough ander kakkas for camping and even our Venter Trailer the 6 ft Venter Camel here in Australia!
If I have to list all Skippy’s kakkas, the newsletter will be just a bit too small to list everything!
From Lorraine and Derek Austin in Brisbane
We emigrated and wondered what to take with us to Brisbane Australia, so we took everything with, plus two new fridge/freezers.
When we got here, one fridge packed up, so we thought we would make it into a tool cabinet, and it even has a built in lock so when the second fridge packed up just at the end of last year, we did the same with it.
Now in the shed we have two lovely KIC fridges that no longer work but are our two lock up tool cabinets. The neighbour asked us one day why we have a fridge in the shed” so we joked with him and told him to keep the beers cold. So that’s what happens to lockable fridges from South Africa!
From Paddy Johnson in Australia
Great newsletter !!! I have been in Aussie for 8 yrs. now and whilst unpacking an old tool box the other day came across this most unusual ” BRINGALONG”.
Just in case not everybody knows, this “deadly” piece of weaponry is a pair of BIDIZZOS!
They are for castrating young bulls and turning them into oxen.
My partner (Aussie-City girl) thinks that this little operation she wants to perform comes a little too late. I have twin sons (22 year olds).
They came for the ride as we stopped farming in South Africa 33 yrs ago. I am 50 now and my Dad had these before I was born. I guess they are just part of the family.
From Kerry Booysen-Finch in Holland
The strangest thing I “HAD TO” bring with when we left SA in 1999 (and I will be surprised if anyone has anything stranger) is approximately 1 kg of dried rose petals which came from the garden of the first home we ever owned.
I had them in a bowl on the coffee table in SA for 6 years before leaving and now they proudly (and a little faded) sit in the same bowl on a different coffee table in The Netherlands (and NO I am not smoking some good stuff)!!
Let’s see if anyone can beat that!!
Our Home Biltong Makers
An ongoing success story!
As you can see from the comments below the incredible success story of our Home Biltong Makers goes on and on and on!!
Here are two comments: One from a newcomer to Home Biltong making and one from an old customer who has now finally replaced his old machine.
Hi there guys,
Let me make it short: The Biltong Maker works like a bomb!!
As a newcomer in the making of Biltong the results were nothing short of overwhelming.
The first batch kind of evaporated!!
Our youngest son (14) sat in a corner, a piece of biltong between his teeth and just enjoyed.
The extended family has already placed their orders.
Only one huge problem though. I won’t have any more leisure time and it’s all your fault!
Lumpsum, a very good product at a reasonable price , if you’d ask me.
Mit freundlichen Grüßen
Hi Biltong Team!
Your Biltong maker arrived this morning here in Bonnie Scotland and I must say its a vast improvement on my old metal one with the wire element!
Easy cleanable plastic and a 25w light globe, all easy for cleaning and maintenance.
I am more than delighted with it, I cant wait to get started again.
You should call it the SUPER BILTONG MAKER!!
All the best from the land of Tartan
If you also want to make your own Biltong like Michael and Bill you can do so very soon!
Our monthly specials
First of all our sincere thanks for all the good wishes we received during April. It was good to see that so many people, from all over the world, and from as long as almost 10 years ago, are still part of the Biltongmakers.Com family!
All good things must come to end. But……….. we will leave you with something for a little while. The prices of the large Biltong Dryer, the spices and the cutters have gone back to normal already. However…… since we still have a couple of Biltong makers left from our birthday special stock we will keep these prices the same until this stock is depleted. So, be quick. We don’t know when the prices for the Biltong Makers will go back to normal as well.
BILTONG BUDDY Biltong Maker
ROCKEY’S 5kg Biltong Maker
Wooden Blackwood Biltong Cutter
Small-Industrial Biltong Shredder (hand model)
Plaaswors Boerewors Spice (600 gram)
Safari Biltong Spice (pre-mixed 500 gram)
SI30-30kg Drying Cabinet (Small-Industrial)
All our other products and prices can be found by going to our on-line shop or, to make it easy for you, just click here.
Tip of the month
A Mushroom Potato?
Hi there all!
Here is another tip from me all the way in Nelspruit!
Some months ago whilst watching a cookery program on DSTV, I came across a visually pleasing potato tip which I tried immediately and I found it immensely satisfying to prepare potatoes in this way and I would now like to share it with everyone who reads this.
This works best with small roundish potatoes.
Start by peeling them and try to improve the roundness when peeling.
Cut the potato in half and take an apple-corer.[usually a stainless steel circle shaped utensil with serrated teeth at the end]
Shove/turn the apple corer about halfway into the middle of the flat surface of one of the halves.
Leave it there and take a knife and cut a 10mm “skirt” horizontal to the flat surface into and towards the corer which is still in the potato, whilst turning.
The “skirt” is now loose and can be broken off or slid down the corer shaft to be used elsewhere.
Gently slide the corer off the potato shaft or push it out with your pinkie and you now are left with a potato that looks like a white button mushroom!
This may sound like hard work, but I found that after a few minutes I could churn them out at a rapid rate and they look so good!
Either deep-fry them or use in your Potjie, but not for too long as they will start to disintegrate and you will lose the mushroom effect.
They look and taste so good and everyone is very perplexed as to the taste and as to what they really are.
Everyone loves them as we all “eat with our eyes”, dont we?
Nelspruit, South Africa
(Thank you once again Ben! -Ed)
Questions and Answers
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails @ email@example.com
so we can help other people who might have the same questions in the future)
I have a small biltong business.
My problem is that I use potassium sorbate with the spices and MSG but after a while my meat has a white coating which is salty.
How do I use the potassium?
I prefer using dry ingredients, in other words I layer my meat, sprinkle the spices, potassium etc. and then sprinkle it with a little vinegar. I have noticed that if I store the biltong in the fridge it shows the white layer even more.
What am I doing wrong??
We are currently living in Canada and I have made quite a bit of biltong while being here and am now keen on trying to make some other ‘comforts from home’.
Can you use sausage casings (pork casings that you use for Boerewors) to make drywors or do you have to use the thinner mutton casings?
Here is a question that could be answered by many of the thousands of users of our Home Biltong Maker!-Ed
I produced my first Biltong today!
I have a question about the cutting of the meat. It says that one should cut the pieces less than 1 cm thick, but it doesn’t say anywhere, how wide the strips should be.
Is there an ideal width or is the limit, when the pieces touch in the Biltong maker?
And despite drying the marinated pieces well, I still got some dripping in the Biltong maker while drying.
Should I have dried them even more before hanging them in there?
I live in Long Beach California and was wondering if someone can give me the dimensions to make a Potjie Pot stand.
I have a #3 pot and would like to get the Potjie cooking over coals.
I have the Platboom #3 as well but it does not compare to the pot bellied pot.
If one can’t get Saltpeter what else can one use in the Biltong spice mix?
Bertus le Roux
- 4 Cups white sugar
- 1/2 cup of water
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon ground ginger
- 2 sticks cinnamon, or 1/2 a teaspoon of cinnamon
- Dissolve the sugar in the water
- Add the ginger, cream of tartar, cinnamon and bring to the boil stirring for a while
- Boil for about 5 mins, but watch it as to not to boil over
- Cool to cold before using (Keep in the fridge overnight before using the next day!!)
You can add about 1-2 teaspoons of glycerine to the water before you take it off the stove. This will add a shine or gloss to the koeksisters.
- 4 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 2 tablespoons butter
- 1 egg
- 1 or 1.5 cups of milk
- Oil for deep fat frying.
- Sift the dry ingredients, and rub in the butter, with the fingertips or cut it in with a pastry cutter
- Beat the egg and add the milk and mix lightly to a soft dough
- Knead well and leave for about 2 hours or more. (I did it the night before and put it into a packet till the next day)
- Roll out to 1 cm thickness, cut into strips and plait and twist them.
- Fry them in deep fat for 1 to 2 minutes or until light brown. You can do about 5 or 6 at the same time.
- When golden brown on one side,turn over with a fork and fry to a golden brown on the other side.
- Remove them with lifter and drain on absorbent paper.
- Dunk in the syrup
When its time to dunk the fried koeksusters in the syrup, place the pot with the syrup, into a large basin with ice cubes to the prevent the syrup from becoming too warm, the syrup has to be kept cold.
Add the remaining syrup over them once finished, they taste better.
Makes about 5 to 6 dozen and you can packet and put them in the freezer. They keep better that way and won’t freeze.
Happy baking from Lorraine Austin
(Thanks one again Lorraine. We can always depend on you for an excellent recipe!! -Ed)
Around the World
Bits and Bobs from people around the world
It was great to hear from so many different people this month! Keep it up! It’s great for us and all our readers to hear from you too! It’s not difficult to just write a short bit about where you live and how you like it (or not)
I work for a property management company here in New Jersey, USA, and frequently have to call in contractors for various repairs to one of the four buildings I manage.
A month or two back we needed a plumber and I called a local company who sent a plumber to my office. I started telling him that we had a problem with a geyser in one of the janitors rooms. Here it is called a “hot water heater” but I slipped up and told him that the geyser was giving trouble.
I realised my mistake, and immediately said “Oh, excuse me, I mean a hot water heater. Its called a geyser where I come from”. Imagine my astonishment when he laughed and said “Oh, never mind, its called that where I come from, too!”
Turned out he was from Johannesburg and Rhodesia before that. What a wonderful chat we had! We both slipped into Afrikaans (neither of us was ever Afrikaans speaking, mind you – it was just that “South African” thing to do!), and had a long chat about places we had been, and what we thought of life in America. I have to tell you, it made my day!
My new friend is not very computer literate, but gave me his son’s email address, which I am passing on to you.
He confided that he is longing to make some biltong, and would give anything for a “stukkie boerewors”. Maybe someone can help him?
I told him that I had recently bought my husband a BILTONG BUDDY for Christmas, and what fun we were having with it.
The son’s email address is firstname.lastname@example.org – and I am sure his father, Manny, would love to get your newsletter.
(April 1, 2005)
To all South Africans away from home.
We have been in Mississauga, Canada for the past two years now and are very happy and settled in.
My son has just landed and he brought the sausage stuffer from the Home Country and we have now made our first batch of “Boerewors” using imported spices and local meat.
This batch (35kg) turned out to be very good indeed.
John and Joan Macdonald
(April 3, 2005)
I left South Africa to return to the UK (Northampton) in 1990. I took many things back including my Cadac Skottel Braai.
The thread was different to UK gas bottles, and not at all common, so I went to the local gas shop with my skottel stem to get an adaptor.
The guy in the shop said “Oh that’s South African” I was surprised he knew! “Oh yes” he said “I have an adaptor I keep in my drawer – the first guy to walk in my shop looking for one of these was Allan Lamb, and I keep one in case someone else want one”.
(April 19, 2005)
I have used the original Biltong Maker for a number of years I find it a little too small for my use. Have you not got a bigger machine?
Here in South Africa you can buy a variety of biltong spices ready made by a couple of big factories. I also tried making my own but somehow rats managed to get to the packet of coriander in the garage and had a good feast (and made a mess).
I have now “disposed” of the rats (not suitable for biltong!!). Keep up with your newsletters – I find them very interesting, but just cannot imagine living in those countries that are freezing cold in winter.
However, it is much better than being a hijack, rape, murder and mugging victim. I have had 6 attempted hijacks and been shot at 5 times but in every case managed to escape without any injury or loss.
My wife was not so lucky – she and her friend were attacked in her car by 3 armed blacks in our driveway here in Bryanston (Sandton). Luckily I was at home at the time, and all that the 3 watchamacallits got were their belongings (watches, keys, remote controls, credit cards, cash, wedding and engagement rings, drivers licences, identity documents, etc).
Had I not been here they could well have been raped and/or murdered and the house been cleaned out.
Of course, the police arrived about 5 hours later, but between the two of them they had an argument as to what to label the attack, an armed robbery, an attempted murder, an attempted hijack or what.
Anyway, it is a lovely day here (as usual) as we head into winter and the leaves are starting to fall (down to 22 degrees C now), and one thing the new government can’t steal or tax is the good weather.
So, from behind our 2,5 meter high walls topped with razor spikes, have a good day (I have had anti-smash-and-grab film installed on all of our car windows and will be doing our bedroom windows soon when there is sufficient cash available!)
Sandton, South Africa
(April 21, 2005)
Smile a While
When I say to move, it means go someplace else, not switch positions with each other so there are still two of you in the way.
The dishes with the paw prints are yours and contain your food. The other dishes are mine and contain my food.
Please note, placing a paw print in the middle of my plate of food does not stake a claim for it becoming your food and dish, nor do I find that aesthetically pleasing in the slightest.
The stairway was not designed by NASCAR and is not a racetrack.
Beating me to the bottom is not the object. Tripping me doesn’t help because I fall faster than you can run.
I cannot buy anything bigger than a king size bed. I am very sorry about this.
Do not think I will continue to sleep on the couch to ensure your comfort.
Look at videos of dogs and cats sleeping. They can actually curl up in a ball.
It is not necessary to sleep perpendicular to each other stretched out to the fullest extent possible. I also know that sticking tails straight out and having tongues hanging out the other end to maximize space used is nothing but sarcasm.
My CDs are not miniature Frisbees.
For the last time, there is not a secret exit from the bathroom. If by some miracle I beat you there and manage to get the door shut, it is not necessary to claw, whine, meow, try to turn the knob, or get your paw under the edge and try to pull the door open. I must exit through the same door I entered.
In addition, I have been using the bathroom for years – canine or feline attendance is not mandatory.
The proper order is kissing me, then go smell the other dog’s or cat’s butt.
I cannot stress this enough. It would be such a simple change for you.
Your loving Owner
An Australian tour guide was showing a group of American tourists the Top End.
On their way to Kakadu he was describing the abilities of the Australian Aborigine to track man or beast over land, through the air, under the sea.
The Americans were incredulous.
Later in the day the tour rounded a bend on the highway and discovered, lying in the middle of the road, an Aborigine.
He had one ear pressed to the white line whilst his left leg was held high in the air.
The tour stopped and the guide and the tourists gathered around the prostrate Aborigine.
“Jacky,” said the tour guide, “what are you tracking and what are you listening for?”
The aborigine replied, “Down the road about 25 miles is a 1971 Valiant Ute. It’s red. The left front tyre is bald. The front end is out of whack and it has dents in every panel.
There are 9 blackfellas in the back, all drinking warm sherry. There are 3 kangaroos on the roof rack and 6 dogs on the front seat.”
The American tourists moved forward, astounded by this precise and detailed knowledge.
“Good heavens man, how do you know all that?” asked one.
The Aborigine replied, “I fell out of the bloody thing about half an hour ago.”
Van Rooyen is still the main man
By Jacques van der Westhuyzen
April 25, 2005
The one sure thing to come out of the latest edition of the South African rugby circus is that Brian van Rooyen is still the chief of the tribe.
His deputies, André Markgraaff and Mike Stofile, also still hold their positions, but for how long they, and chairperson of the board Theunie Lategan, continue in their roles will only come to light after May 7, when the South African Rugby Union’s (Saru) presidents council again meet.
Saru President Van Rooyen has the backing and support of at least nine provincial unions, whose presidents attended Saturday’s hastily-called meeting to discuss the shenanigans the sport again found itself in last week.
|‘I apologise to the rugby public for what’s been going on’||Whether Van Rooyen has the support of the Blue Bulls, Western Province, Falcons, Eastern Province and Natal is not known as these unions’ presidents weren’t at Saturday’s meeting. The fact remains, though, if an extraordinary meeting were to be held on Tuesday and a vote taken, Van Rooyen would remain Saru president.
Having assured himself of his leadership and in the knowledge his fellow administrators are still behind him, Van Rooyen turned his attention at Saturday’s meeting to the state of the game in this country and, somewhat surprisingly, had a full go at himself and the men he’s surrounded himself with since taking over the rugby hot seat about 18 months ago.
“I apologise to the rugby public for what’s been going on. It’s not good for the game, so unless we stop the things that we saw last week, we’ll continue to be the laughing stock of the world,” said Van Rooyen.
It is, indeed, only he and his executive who can correct the problems rugby has created for itself lately. The latest debacle over the awarding of the new Super 14 franchise to the Central Region and how the remaining unions are to be divided still has to be finalised and one senses the anger and bitterness over this issue will again raise its ugly head.
The secret meeting held last week by Markgraaff, Stofile, Lategan, Dolf van Huyssteen and Koos Basson basically revolved around the conditions attached to the five Super 14 teams, and while it may have been done behind Van Rooyen’s back, it seems the gathering did have a positive outcome. The conditions set out for the Super 14 teams and how the provincial unions will be divided up has led to plenty of unhappiness and there is no doubt the matter needs further discussion.
While many issues, like who joins up with who, will be revisited, the only thing that won’t change are the five appointed franchises, meaning the Central Union will remain the new team.
“The presidents council voted on the matter and awarded it to us. We have a binding contract and if they do decide to take it away from us, it’ll cost them a lot of money,” said Free State Rugby Union President Harold Verster after Saturday’s meeting.
The May 7 meeting then will not discuss the allocation of the franchises, but the conditions and recommendations pertaining to the five franchises. Issues such as franchises fees, the definition of black African players and players of colour each team will be required to select and how the unions will work together will be debated.
The possibility is there, if all parties are in agreement, that certain unions can make requests to be paired with other unions, therefore changing the format agreed upon when the five franchises were named.
“Everyone who attended Saturday’s meeting is in agreement we now need consolidation and harmony and structured debate to ensure we move forward with this process and get on with the game,” said Verster.
One senses this matter is far from over. The sports ministry are sure to at some stage get involved, while the “removal” of certain presidents council members cannot be ruled out. Saru is still on a knife-edge.
-Where can you watch rugby on TV?-
Click here to find out where in most countries!
The winners of the April Competition!
Joop de Lange from Hilversum in Holland and
Desiree Goodall from Naples in Italy
The Cadac Gas Braai draw has been held and this incredible barbecue will go to
Joop de Lange!!
Congratulations to you all and thank you for taking part!
Your prizes will be despatched shortly and we hope you will have much use out of them!
Remember the following:
- The monthly draw or competition is totally free to everyone.
- You can enter as many times as you like.
- You can only enter via the Competition link on our home page or by clicking here
- All prizes are sent to the winners free of charge.
The prize for the May Competition
The prize this month is one of our ever so popular Rockey’s New Age Home Biltong Maker. This Biltong Maker that can take up to 5kg of wet meat (if you follow the instructions on how to pack the machine) is a must for all Biltong lovers.
Click here to see a picture of it on the competition page!
To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.
The winners of all competitions are notified by email.
Some of the other prizes for the year
- Biltong spices
- Boerewors spices
- Braai tool sets
- Potjie Pots
- Cadac Skottel Braais and ………. much, much more!!!
So, don’t wait!
You can enter right now by clicking on the competition link on our home page.
A free Biltong Maker!
It’s easy to earn a free Biltong Maker, spices or whatever else we have!
As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.
So, here is your chance to help us.
If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.
If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.
What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!
You can mail us at email@example.com
During last month many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!
Let’s hear from you!
Please write to us!
Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.
There are many people in the world who would love to hear from you too!!
Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?
Perhaps you have some advice to give?
You never know how you could help somebody else with your own hints and tips.
Of course it does not have to be about Biltong or food. Anything that is of interest is welcome!
Share it with other people around the world!
Boerewors in the Benelux
Boerie rolls for your party!
Boerewors rolls are a “must” for any South African gathering and it is an inexpensive way to entertain.
Our Boerewors rolls are priced at only €3.00 each for parties up to 500 people and € 2.00 for larger gatherings.
Everything is supplied from the Boerewors and the rolls to the condiments and the serviettes.
You can contact us on +32 (16) 53.96.25 or mail us at Boerewors-Benelux. But book early because the summer months are busy months!
(Fresh Boerewors is also available @ € 7.90 per kg)
Potjiekos in the Benelux
As with our Boerewors rolls we are also available to do a “Potjiekos” for up to 100 people.
We make our “Potjie” in our size 25 Pot (see left) and you can have a choice between Beef, Chicken and Lamb.
The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain.
A Chicken “Potjie” costs only € 5.00 per head and this includes everything from the “Potjie” itself to the plates and eating utensils.
For an extra € 2.00 we even make the Pap!
+32 (16) 53.96.25(Please note that our “Potjiekos” can only be done outside because we cook on gas or coals!)
Previous issues of this Newsletter
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