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In this Newsletter
From the editor
A quick note before we start!
My sincere apologies for this late newsletter. We had major computer problems again and will now need to replace this.
Want to help?
A small donation is always welcome!
Just go to our shop. Click on products and you’ll see it right there!
If we have anything left over we’ll spend it on beer!
Believe me we need it!
May 2, 2005
It is Sunday afternoon, June 5th. Outside it is about 18C and it looks like a bit of rain may be heading our way.
We have just come back from the South African shop, just up the road from us. It was a hive of activity because the owners are about to move away and everything was being sold at a discount. All we really needed was some Mrs. Balls Chutney and one or two other things. A pity that there was no brandy or J C le Roux. I would have liked a nice bottle of 10 year old and June was looking forward to a glass or two of the latter!
It is unbelievable that we are almost halfway through this year! Just “another couple of days” and it is almost Christmas again!
Well, almost. First we have to go through our summer and we are really looking forward to that. So far it has been up and down as far as that is concerned. One day it will be 34C in the shade and the next it will be down to 16C again. Not much of a summer so far. But, that will (hopefully) come soon.
In August June’s friend Penny and her daughter Skye from Johannesburg will be spending a week with us. We have booked to go to Paris for a couple of days and this time we will be “doing” the dinner and show at the Moulin Rouge. I always wanted to do that so now there is an ideal opportunity. Wow!!
Early September (just after the schools summer holidays) June and I will be spending two weeks in Tuscany in Italy. No hotels for us this time! Just B&B’s so that we won’t be bound to one central point.
But, back to last month.
We had a great one. Busy but great!
The highlights were an incredible Oxtail Potjie that we did for my birthday. The second was a sheep on the spit for the Antwerp Cricket Club.
The Oxtail Potjie was done according to the second recipe from the Potjie Recipes Page on the Biltongmakers web site. We had never tried it before but can now really recommend it! It was incredible. The only thing we left out was the cream because we wanted to freeze the leftovers, if there were any.
I don’t know how many of you have had a look at our new revamped Potjiekos Recipe Page. If you haven’t yet it will be worth a visit. There are now more than 30 recipes to suit everybody’s taste.
We used a size 4 Potjie and three whole Oxtails. Between seven adults and three children it was cleaned out!
On May 28 we did a lamb on the spit for the Antwerp cricket club. Every year they invite the London Transport Cricket team from the UK to spend a couple of days playing cricket.
We left around 10am for the cricket ground in Antwerp to set up our spit and to get the “ball rolling”. The lamb went on at 12 noon and at the same time we started braaing boerewors rolls for those who were hungry and that carried on until 5pm. While the lamb was turning over on our “Laki’s Electric Spit” (one of the many braais we brought over with us), June also made a big pot (10kg) of her famous curried potatoes.
The weather was good although very hot. Luckily there was a slight breeze. The day before had been one of those “34C in the shade” days! We also had a canopy with us so we did not burn too much in the sun.
Towards 7 o’clock the cricket had finished and the lamb was ready having duly been injected with our secret marinade whilst cooking. Not so secret really but I did not dare tell anyone that it had white wine and beer and brandy in it until the last piece was gone and all voted it to be the best lamb they had ever eaten! The secret of the injecting is in the timing of it. First let the lamb cook for about an hour and then start injecting it. That way the marinade spreads very quickly through the “beast”. You get a special “Skaapbraainaald” (Sheep barbecue syringe) for this. Mine I got years ago at the OTK in Kaalfontein!
I must say one thing here and that is that if it had not been for June, Tony and Catherine I don’t know how I could have handled it. While I was cutting the sheep June was arranging and further cooking some underdone pieces of the meat on the hot plate (on the braai) and between Tony and Catherine they were either cooking chicken (yes we did 12 chickens as well!) or helping with the cutting of the beast. Thank you all very much!!
It’s always good fun to do this and I think that the pictures speak for themselves!
We are looking forward to doing another one on July 29.
This is really exciting news!
After many requests over the years from readers and customers alike we finally installed a Bulletin/Message Board on the web site.
You can now post requests for recipes and, in fact, anything else you might want to know, or need information about! Your messages will be read by close on 30000 people!
And so the month of June is upon us and with it the warm part of the year for us here in Europe and the (hopefully not too) cold weather for those in the Southern hemisphere.
I wish you all a good month and till the next!
Food for thought
Closer than you think!
In many ways, your most treasured dream is, even now, close enough to touch. If it seems distant, that’s only because you imagine it to be.
To reach your dream completely will of course take time and effort. Yet you can begin to reach for it at this very moment, if you so choose.
The value of a dream does not reside in the moment of attainment, but rather in the process of attainment. And that process can begin right now.
Whatever your dream may be, the most valuable part of it is the opportunity for you to live with a purpose. That value can be yours as soon as you are ready to live it.
Think of the most magnificent, ambitious, meaningful dream you can imagine for yourself and your world. Just thinking about it begins the process of making it real, and gets the value flowing from that dream into your life.
Your most treasured dream is, today, close enough to touch. Reach out, touch it, and hold on tightly as you make it more and more real with each passing moment.
Story of the Month
A beer please!
Simply calling out: “A beer please,” in a Belgian cafe will lead only to confusion or amusement among the waiters.
In this relatively small country, there are more than 500 beers on offer, and they vary widely in taste, appearance and alcohol content. Visitors are soon made aware that there is a beer for every occasion, whether bubbly like champagne, serious like a good red wine or as sweet as fruit juice.
“Everything in our beer garden is the way it has been for the past 100 years,” says Alain Pinckaers, who runs the Brasserie Abbaye du Val-Dieu.
Customers fetch their own beers from the bar, where they can also order bread with sausage and cheese. Three kinds of beer are drawn from the vats of the small abbey brewery near the village of Aubel in “God’s Valley”.
“Light coloured lager with a fresh taste and the aroma of flowers, dark beer with a note of Mocca and a Triple, a sweetish and strong beer with an alcohol content of nine percent,” Pinckaers says.
The brewery produces around 5 000 hectolitres a year, some of it in barrels for cafes in the east of the country, but most of it in 0,33-litre bottles. In recent months the brewery has also been filling giant 6-litre bottles for export to the United States.
The Brasserie Abbaye du Val-Dieu is one of many breweries participating in the Year of Belgian Beer 2005, during which breweries will arrange tours, seminars and tastings.
Pinckaers is playing host to groups between May and September.
In Brussels and throughout Wallonia, beer tours are on offer for visitors and locals alike to find out about brewing and, above all, to taste the finished product.
Among the events is the Festival of the Small Brewery, at which brewmasters will present their specialities in the town of Rulles, as well as delicacies from the cuisine of the Ardennes.
In the capital, four different tours are on offer.
One takes the visitor by bicycle along the tracks of the old breweries, with tastings along the way to reveal the diversity of the beers of the region.
Starting with light gold and refreshing Pils, they range through amber-coloured varieties with stronger taste to the dark Trappist beers and the abbey beers, making a detour through the beers brewed with wheat.
The last remaining family brewery in Brussels, Cantillon, is among the concerns offering guided tours, showing off its old mash tubs and copper vats dating back more than a century to 1900.
The Trappist beers are still brewed exclusively at the Cistercian monasteries of Chimay, Orval, Rochefort, Westmalle and Westvleteren. But the abbey beers – some sweet and light, others dark and bitter – are now produced by secular brewers employing the old traditions of the cloisters.
Some of the tastes are quite unusual for the international palate.
Brussels Lambic has no head. Geuze is quite sour. And Kriek is sweet and fruity with the taste of cherries.
Right up until the 1980s, the fruit and abbey beers were, in general, available only in the cafes and restaurants in the neighbourhood of the respective breweries.
“At most they were exported to the north of France and to the southern parts of the Netherlands,” Jan De Brabanter of the Belgian beer association tells visitors to the Beer Museum, in Maison des Brasseurs on Brussels’ Grand Place.
“But over the past two decades, Belgium has exported increasing amounts, particularly of the pilsner type,” he says.
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
A couple of comments from our GuestMap entries!
Everybody (and that includes you too!) can put their flag on our GuestMap. It’s fun to see where everybody lives!
To do so just click on the icon below. The instructions are simple. You can zoom the map in and out and choose between icons or dots.
- I don’t know how I survived without a biltong maker. I’s great to get biltong when I want it.
- I’ve been using my biltong maker for about 2 years now – every batch a success!
- Great website – I never knew making biltong was that easy. It’s edible everytime.
- Terrific site. Deliciously mouthwatering and informative.Look forward to your newsletters!!!
- Kan nie meer wag nie. Ek dink ek gaan een bestel. Bietjie baie geld maar sekerlik die moeite werd.
- We just love this website and what it has to offer, the stories and the recipes and all the specials, it is truly awesome.
- Can’t wait to sink my teeth into some BILTONG and own a Potjie!
- Hi All, Yip, Biltong, boerewors and braaivleis and of course Rugby. I’m enjoying every bit of it! Viva Springboks!!
- I really enjoy visting your website and reading all the interesting articles.
- Every time I get the newsletter, it costs me a fortune to go to the local butchery for biltong. Love your site and the newsletter.
- Wonderlike website. Dis darem maar lekker om so’n bietjie van my tuiste so naby te he. Baie dankie.
- After surfing this web site, I have been “biltongised”!!!
- I have been looking for a gluten free way to cook and this is it. Finally something better than American food.
- Gracias, muy buena comida y me gustan mucho las photos, information and historia di Biltong. As we say here “Vaya con Dios y un biltong.”
- WE LOVE BILTONG!!!!
As you can see from these comments the incredible success story of our Home Biltong Makers goes on and on and on!!
Our monthly special
Still something special!
From this month onwards the prices will be back to normal again. Sorry folks but we also have to make a living!
However, we will not leave you without anything.
All orders for one of our Home Biltong makers will include a FREE 500 gram packet of our famous pre-mixed Safari Biltong Spice.
So, place your order now and make use of this opportunity!
Tip of the month
Breaking in a Potjie Pot
It is summer aqain in our part of the world (well, sort of) and lots of people will be looking forward to a nice Potjiekos.
Below we repeat an excellent way of preparing a new Potjie Pot before before using it for cooking in.
Ek sien in julle nuusbrief dat daar n bespreking is oor die inbreek van ‘n Potjie.
Daar is verskeie maniere, gesofistikeerd ens.
Maar kyk ek is maar ‘n lui mens, ek sal nie tien tree loop as ek dit bv. kan ry nie. Ek sal vir julle vertel wat my beste manier is om so n Potjie in te breek (pre-treatment or curing)
‘n Nuwe potjie het ‘n lagie Shellac binne om te keer dat hy roes op die rak.
Ek vat sommer papier, vyn houtjies en dikker hout stukke en maak n vuur in die Potjie wat skrik vir niks nie. As hy koud is vee ek hom sommer liggies uit met n skuurpapier, spoel hom uit en siedaar hy is reg vir gebruik.
Smeer hom net voor bêre met n stukkie varkspek of kookolie en hy roes nie.
As jy die Potjie op ‘n oop vuur wil gebruik, maak net so n bietjie modder aan en smeer die buitekant daarmee. Na gebruik kan die roet baie maklik afgewas word met water. My ondervinding is dat so ‘n Potjie baie makliker as ander skottelgoed skoonmaak.
Na gebruik hou maar aan smeer met vet of olie, jy sal gou genoeg agterkom wanneer die vet astware in die metaal ingetrek is en dan sal hy nie meer roes nie.
Groetnis uit ‘n koue Suid Afrika.
Max le Roux.
An English version of how to cure a Potjie can be found on our web site www.biltongmakers.com under Potjiekos-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 @ firstname.lastname@example.org
so we can help other people who might have the same questions in the future)
I found your site during a search.
We visited SA in Feb (we are from the UK) and purchased a pack of your Maize meal.
Could you tell me the correct way to cook it?
Believe it or not but we have had a couple of requests like this during May. Now, for those who know how to cook pap it is easy. Boil some water, add some mieliemeel until you get the right texture, stir well, let cook for a while and eat!
However, does anyone out there know how to explain this properly. i.e. How much mieliemeel to use and how much water?
Please email your reply to email@example.com. We will forward your mail to those who requested this info.
Do you happen to have a recipe for Springbok Biltong?
Johannesburg, South Africa
We have moved to Kamloops, B.C. Canada and brought along our Skottelbraai but the packers of our container refused to take our Cadac gas bottle.
Needless to say, the Skottel – and our other Cadac gas appliances, are now a white elephant in the garage as we can’t find a connection that will make them work off the Canadian gas bottles.
Kamloops is apparently too small a place for people to know what I am talking about and it has been a 3 week quest driving from pillar to post to see if someone else here knows what to do.
I have been shown expensive leads and connections that still won’t quite do the job but – from the sounds of things on your website – there must be something simple available to get Cadac stuff working here.
Can anyone help?
Lo Do you have a good seasoning recipe for a lamb on the spit? I am catering for about 30 people
Any tips or home pages would be most welcome
Your loyal biltong maker
When we received Tony’s request we mailed him back with our method of doing a sheep on the spit. He subsequently had his braai and it was a great success.
However, it would be very interesting to hear how you would do a Sheep on the Spit. Please mail your replies to firstname.lastname@example.org and we will publish them next month!
Our new Forum and Bulletin Board
New and Exciting!!!!!
Upon the request of so many of our readers and customers we have finally introduced our much asked for and long awaited Forum and Bulletin Board!
The link for the Forum/bulletin/message board can be found on our home page www.biltongmakers.com on the right-hand side in the middle. It will also feature in this section of the monthly newsletter, at least for a while.
Why is this so exciting?
Here are a couple of reasons:
- You can now put your questions to an audience of over 17500 people who receive this newsletter every month. Add to that the number of additional people who read it and you could reach very close to 30000 people!
- How about trying to contact somebody? Perhaps a long lost friend or someone who has changed email address?
- Perhaps you are looking for a Cadac gas connection like Marian Cooke, our reader from Canada.
- Or you have something you might want to sell!
- And then the incredible opportunity to be able to discuss matters of importance to you with anyone of our readers.
The possibilities are endless!!
Vetkoek on the Skottel!
Wow! I for one have not had Vetkoek for about 4 years and am certainly going to try this over the weekend!
- 2 cups plain flour sifted
- 40ml sugar
- 10ml baking powder
- pinch of salt
- 2ml mixed spice
- 2ml cinnamon
- 1ml ground cloves
- 2 extra large beaten eggs
- 250ml boiling water
- 30g raisins or currants
- oil for deep frying
- Sift together the flour, sugar , baking powder, salt and spices.
- Beat the eggs, then beat in the boiling water.
- Gradually add sifted ingredients, beating continously until the batter is smooth.
- Stir in the currants or raisins.
- Heat oil in CADAC skottel braai, drop spoonfuls of batter into hot oil.
- Fry until puffed and golden brown, turn and cook other side briefly.
- Remove from oil, and drain on absorbent kitchen paper towel.
- Repeat with the remaining batter, cooking 3 to 4 at a time.
- Serve hot with butter and freshly brewed coffee.
- Makes about 15
This is excellent for when you have a braai or go camping!
Happy baking from Lorraine Austin
(Thanks once 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 again! 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)
This one was from Michael Roels in Belgium
Mbeki and Aids!
(Pieter Dirk Uys – his take on Mbeki and AIDS!)
(Pieter Dirk Uys is a South African satirist of note. Black or white, Boer or Brit we all get a lashing!)
PW Botha said ‘Adapt or Die’.
Thabo Mbeki says ‘Eat and Don’t Die’.
Our Comrade President has explained himself at last!
His victory is now internationally acclaimed for he has won the debate in which he maintained healthy eating is a primary way of combating Aids.
Actually, no one ever argued about that.
The debate was about the issue : does HIV lead to Aids ? That has still not been confronted in the front office of government, but let us not be churlish here.
Something has been solved. The Pope is Dead: Long live the Pope – The Dissident is gone: Welcome the Naked Chef.
Thabo Mbeki’s right!
For a hugely intelligent politician with a vast area of international expertise, this exciting breakthrough solves so many deadlocks and problems.
Healthy eating combats Aids!
Pity Liberace, Rock Hudson, Brad Davis, Freddy Mercury and other superstars who died of Aids didn’t eat properly.
Sadly many comrades of the president’s own inner circle who died of ‘natural causes’, obviously were careless in their eating disciplines and so they died of …’ natural causes’. (Natural Xhosas.)
What does Mbeki eat?
What does our president eat that keeps him so healthy and vigorous? He is obviously free of the virus, otherwise he wouldn’t insist that it doesn’t really exist.
He surfs the internet for more input and has more information on the subject than anyone else has bothered to find. Never mind that there’s very little knowledge. It’s all in the spoon in your hand, stupid!
Maybe that’s the secret.
Let us give all the 30 million people in South Africa who need a good daily diet of more than the African Potato, the food our president eats. And the food the Minister of Health eats, this medical guru whose buxom silhouette shows no shyness in the chewing department.
Behold the Minister of Foreign Affairs and her exZuma’d-husband, the deputy president! All shiny, round and healthy, free of this virus that separates comrades from cadres.
And of course our leaders are healthy.
The president and his cabinet eat so well that they are in no danger here.
So no wonder they find it hard to remember anyone who has contracted this disease.
As Popes and Presidents concur, it is extra-marital sex and the lack of abstinence that causes death by Aids.
After all, our President and his Cabinet are all happily married comrades and none of them would attempt unprotected extra-marital sex which will, in any case, be over-protected by national intelligence and political-correctness. No journalist will go there.
Back to the kitchen
But let’s rather go back to the kitchen. What do they eat to keep them so confident and alive, while 700 of their supporters die every day because they don’t know what the problem is supposed to be?
They heard from someone on the train that this ‘slimming sickness’ that no one will confront is just a virus.
That, in order to be cured, you rape a virgin.
Now the answer is so clear: Rape a virgin and just have a healthy meal!
Most of the black people who have died of Aids in South Africa were too poor to even phone for help, let alone pizza-delivery.
Most of the white people who have died of Aids ate too well to bother with room-service.
I’m confused and yet elated, because as a white baboon, the last thing I now attempt is to prescribe actions for my black leaders. But this is not about breeding; it’s about feeding!
So roll out the food trolleys, Mr President.
And you’re right: to hell with education, compassion, care and anti-retrovirals.
A Million Calories a Day will keep The Virus at Bay!
This is part of an email sent by a South African friend.
The traffic in Jo’burg was crazy again this morning but what really gets me are these taxis cutting in and out.
They don’t care and most are not roadworthy either!
They caught some of them a while ago;
One never had a steering wheel but was using a spanner connected to the steering column to turn and another one had cardboard instead of brake pads! There have been a lot of accidents lately with mini bus taxis so they are being pulled over and most of their taxis are being impounded but there is so much corruption that it is all just a show!
Cardboard for brakepads? Nothing has changed, has it?-Ed
This is from Barry in Australia
Hi Lo, After sending you the email about the red-back spider we have here in Australia a funny thing happened!
I went home to Perth a few days later and one day I happened to go into my work shed to get some tools for work I was doing on our stables. I noticed a strange looking thing hanging from one of my saw horses and on closer inspection I found a small dead Dugite (snake) caught in a spiders web.
On further investigation I found the culprit, a large female redback hiding in the dark!
Needles to say, the spider spray came out and the spider was well and truly sprayed and then squashed! I showed my wife the dead snake in the web before killing the spider and she was amazed, then I showed her your article about the button spider! (see last month’s issue)
Unfortunately, I don’t have time to make my own biltong or wors, but after much searching around Perth I have finally found a supplier that has biltong, good wors, koeksisters and Mrs Balls chutneys!
Many thanks for our order which we received two days ago in perfect condition. Even following Australian Customs and Quarantine Inspection, the spices were allowed in as well. I was surprised.
You see guys!! Our spices are allowed in to Australia like we have been saying all along!-Ed
Smile a While
Two men walk into a pet shop and go over to the bird section.
Sonnyboy says to Umfan, “Dat’s dem.”
The clerk asks if he can help them. “Yebo, we take four of dose beds in dat cage lapa side,” says Umfan. “Put beds in a pepa bag pleez, baas!”
The two guys pay for the birds and leave the shop. They get into Sonnyboy’s van and drive until they are high up on the hill and stop at the top of a cliff with a 500-foot drop. Sonnyboy takes the birds out of the bag, places 2 on each of his shoulders and jumps off the cliff.
Umfan watches as Sonnyboy goes straight down for a few seconds followed by a ‘SPLAT’. As Umfan looks over the edge of the cliff he shakes his head and says, “Haibo, dis budgie jumpin’ is too dangerous for me.”
A minute later, Philemon arrives. He too has been to the pet shop and carries the familiar ‘pepa bag’. He pulls a parrot out of the bag and is carrying a gun in his other hand. “Heita, Umfan. Watch dis.” Philemon says, and launches himself over the edge of the cliff.
Umfan watches as half way down, Philemon takes the gun, blows the parrot’s head off, and continues to plummet until there is a SPLAT, as he joins Sonnyboy’s remains at the bottom. Umfan shakes his head and says, “Eish baba, me is never tryin’ dat parrotshooting nider.”
After a few minutes, Goodman strolls up. He too has been to the pet Shop and is carrying the familiar ‘pepa bag’. Instead of a parrot he pulls a chicken out of the bag, and launches himself off the cliff with the same result. Once more Umfan shakes his head.
“Hauw! First der was Sonnyboy wit his budgie-jumping, den Philemon parrotshooting and now Goodman hen-gliding!”
Gloves are off for the final Super 14 fight
By Jacques van der Westhuyzen
The latest (or is that on-going?) fight in South African rugby is set to continue this week in what could be the most brutal battle of all.
The fight for South Africa’s new Super 14 team goes into round two (or is that round three, four or perhaps even round 10?) on Wednesday when the South African Rugby Union’s (Saru) Presidents Council meet in Durban to finally (how many times have we heard that?) clear up the matter and once and for all, put the issue to bed.
For months now, South Africa has been subjected to a fight that should never have reached the stage it has. Unions or franchises were asked to submit their intentions of hosting a Super 14 team over six months ago, then the politicians got involved (even before any decisions were made) and when the day finally arrived and the Central Region won the fight against the South Eastern Cape, all hell broke loose. And it even froze over when the Eastern Cape were paired with the Blue Bulls.
|The whole thing has been an absolute mess||How the administrators thought that could ever work only they know. It’s been an absolute mess.
Since that day, April 15, there have been more meetings between the rugby bosses trying to patch up their personal differences than there were the whole of last year.
Rugby fell into a state of “paralysis”, was nearly taken over by an “independent” body and a truce was finally called between big boss Brian van Rooyen and his subordinate André Markgraaff. Finally the Super 14 story can receive some attention. The matter will have to be sorted out on Wednesday (there is just no more time to postpone), but it seems only a miracle will allow for a peaceful solution.
On Saturday already, the Southern and Eastern Cape franchise started their body punching of the Presidents Council. They released a strongly worded statement to theeffect that either they be given a Super 14 team of their own or they basically pull out of Super 14 rugby in South Africa altogether.
The Central Region (consisting of the Cheetahs, Griffons and Griquas) already have coaches in place, have compiled business plans and have sponsors lined up. They’re going full steam ahead with their planning to be host of the Central Cheetahs next year.
President of the franchise Harold Verster is adamant they’ll hang on to their team, despite what may come out of Wednesday’s meeting. He’s hanging on to his franchise’s bid of coming second after the Stormers in their assessment with the adjudication panel in March, and has even threatened legal action if the decision to award them a team is overturned.
The political players want a team in the Eastern Cape and couldn’t care less whether it’s strong enough or not to compete against the best of New Zealand and Australia; they maintain that for development it’s the only place to be.
The South Eastern Cape Bid are not prepared to accommodate any other option but to be awarded a franchise of their own. “Despite the dramatic events that have taken place since early April, we remain unanimous in our position that the awarding of the Super 14 franchise is non-negotiable,” said Joey Daniels, president of South Western Districts, a member of the bid, yesterday.
Van Rooyen recently said South Africa’s rugby bosses now had to put their heads together and make a decision in the interests of rugby and its future. He even went so far as to tell Parliament that the wrong decision was initially taken in the awarding the franchises. How he and his men plan to rectify their “mistakes”, only they know.
-This article was originally published on page 24 of Sunday Independent on June 05, 2005-
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Roger Caper from Amanzimtoti in good ol’ South Africa who wins one of Rockey’s 5kg Home Biltong Makers!
Congratulations to you Roger!
Your prize will be despatched shortly and we hope you will have much use out of it!
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The prize for the June Competition
So many people have mailed us asking when we will be having a Potjie for a prize again.
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Some of the other prizes for the year
- Biltong spices
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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!)
Lamb on the Spit
Lamb on the spit…….nothing better for a real good party!!
Lamb on the spit is a way of entertaining as only known by very few mainly because it is thought to be very expensive.
Together with the lamb we will treat you to a big pot of curried potatoes as well as a choice between a pasta salad or three bean salad.
Bread rolls are included as well.
For venues more than 50km from our home base in Keerbergen there is a minimal charge of 15c per km.
+32 (16) 53.96.25(As with our “Potjiekos” a Lamb on the Spit can only be done outside because we cook on coals!)
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