The Newsletter
October 2004

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In this Newsletter

Just click on any of the subjects to jump straight to it


From the editor

October 1, 2004

Have you ever been to Spain and not knowing one word of Spanish?
Have you ever hunted for the three restaurants they mention on your reservation slip with the names Desayuno, Almuerzo and Cena only to find out (after searching for them for an hour) that these are not restaurant names but that they mean breakfast, lunch and dinner in Spanish?

Well, that was the start of our holiday last month. We had some good laughs!

I have been to most countries in Europe at some stage in my life but I had never been to Spain.
That is where we ended up on holiday in the end. It would have been fun to go to Croatia but it did not work out in the end and we decided to leave it for another time.


The first thing we noticed when we landed in Alacanti and were taken by bus to our hotel is how dry it was. It reminded us very much of South Africa during a dry spell.
So, there we were on our first holiday since we went to Mauritius in 1996.
Since it was a last minute decision to go to Spain there was not very much choice as where to go so we ended up in Benidorm, just north of Alacanti.

Some of you might remember Benidorm as the place where Delboy and Rodney used to go to! Remember them? Well, I can tell you one thing. There were loads of Delboys there!


We stayed in the Melia Hotel which is a four star hotel and it looked great (see above!) But, service and food wise it did not compare to some of the South African four and five star hotels we were used to. However, the swimming pool (see right, taken from our 23rd floor balcony) and the setting was incredible! We needed a good rest, lying by the pool, just doing nothing and that is exactly what we got!

One of the first things we noticed was that everything was so cheap! If you like your little “toddy” at night just go to where we were. Most “hard tack” was € 5.00 per liter or two for € 8.00! Some is sold in plastic bottles! Good wine for around € 2.00 per bottle. In other shops most things were also around the € 5.00 mark. Some shops advertising “TODO” (which means “Everything” or “All”) at € 6.00 or even two items at that price. Of course you are not looking at superb stuff but it was certainly good enough to kit yourself out for a summer holiday!

One day we took one of the oldest tourist trains from Benidorm to Gata de Gorgos. The “Limón Express”. This is about an hour and a half trip in an ancient, restored train.

That was magnificent!

The service was superb. We were collected from the hotel and taken back there again afterwards.

In Gata we visited one of the oldest private guitar factories and saw them making guitars there. All handmade and not expensive at all!

The journey back was for many one big haze. The tour staff opened literally dozens of crates of champagne and kept on popping corks the whole hour and a half back to Benidorm. Some of it ending up in the glasses but a lot being used to spray the people! They virtually forced people to drink up! I am not really a big champagne lover and, needles to say, was quite sober upon our arrival.

All in all it was a good week and a good rest. Swimming in the Mediteranian, walking along the boulevards and visiting the Tapas bars at night in the old Town.
Sitting on “terrasjes” and just generally relaxing.

When we arrived back at Zaventem Airport where Gwendy came to fetch us it was cold and rainy! And me still in my shorts and shirt!

As soon as we came home we switched on the heating and I guess it will now stay on till next summer.



September was a nice and quiet month. It gave us time to consolidate and take stock of what to do for the remainder of the year.
The Biltong Buddy took off like a firecracker and well over one hundred are now happily humming away making biltong for their proud owners.

Just a little tip for those people though. If you find that your meat is not drying fast enough just replace the 15 watt globe with a 25 watt pear-shaped (candle) globe. It works like a dream and is a bit quicker!

So, with Christmas around the corner and winter on its way we are moving in to the last couple of weeks of this year. If you want to order anything from the web site for family or friends for Christmas please do so timely. It takes time to get to its destination from SA.

Keep well and we’ll speak again next month!

Adios Amigos!!



Food for thought

Absolute rubbish but some just might make you think

  • Why is it that people say they “slept like a baby” when babies wake up like every two hours?
  • Why do birds bob their heads when they walk?
  • When people say if you eat dessert before dinner it will ruin your appetite won’t eating dinner before dessert ruin your appetite for dessert?
  • What would happen if everyone was to flush their toilet at the same time?
  • If you died on the International Dateline, and half of you were on 1 side and the other half on the other side, what day would you die?
  • If people with one arm go to get their nails done, do they pay half price?
  • If the weather man says “it’s a 50% chance of rain” does that mean he has no idea if its going to rain or not?
  • When you snap your fingers, does the sound occur when your middle finger releases from your thumb, or when your middle finger hits the palm of your hand?
  • Why are you IN a movie, but your ON TV?
  • If shampoo comes in so many colors, why is the lather on your head always white?
  • Why do people, such as S.W.A.T or Seals wear the bulletproof vests where you can see them? Wouldn’t people aim for their head or crotch?
  • If you don’t pay your exorcist, do you get repossessed?
  • How come when you go in the front door of a church, you are at the back of the church, and if you go in the back door, you would end up in the front of the church?
  • If you eat regular rice crispies with chocolate milk will it taste the same as eating co-co crispies with regular milk?
  • Why is Bra singular and Panties plural?
  • What are those little things on the end of your shoelaces called?
  • Do fish ever get thirsty?
  • Why can’t we sneeze with our eyes open?
  • On a hamburger bun, why is the top bun always bigger than the bottom one?
  • Why do the numbers on the phone go one way, but the numbers on the calculator go the other way?
  • Do bald men wash their head with soap or shampoo?
  • If all the nations in the world are in debt, where did all the money go?
  • If rabbits’ feet are so lucky, then what happened to the rabbit?


The history of ….

Last month we started on a short exploration to find out where some of the every day things we use or eat actually come from.

Here is the contribution for this month. 

Who does not like chocolate but have we ever stood still and given some thought where this normal everyday delicacy came from?
Chocolate was introduced to Spain when Christopher Columbus returned from his fourth voyage to the New World in 1502.

Chocolate grew in popularity with the Spaniards, who had learned its use from the Aztecs at the time of the invasion by the Spanish explorer Hernán Cortés in 1519. Cortés tasted chocolate prepared by the Aztecs and learned how to convert the bitter bean into a wonderful drink. He brought this treasure back to Spain where the origin and preparation method remained a secret for nearly 100 years.

In France, chocolate was met with skepticism and was considered a “barbarous product and noxious drug”. The French court was doubtful and accepted it only after the Paris faculty of medicine gave its approval. A French queen finally saved the day. In 1615, Anne of Austria, wife of Louis XIII declared chocolate as the drink of the French court.


During the early seventeenth century, chocolate found its way to Italy and England, among other European countries. In 1650, chocolate became the rage in Oxford and in 1657, a shop called the The Coffee Mill and Tobacco Roll opened in London. Although chocolate was not featured, the drink quickly became a best seller.

As the popularity of chocolate grew, England imposed an excessive duty of 10-15 shillings per pound. By the way, the duty was comparable to approximately three-fourths its weight in gold. It took almost 200 years before the duty was dropped.

In the United States, chocolate was first manufactured in 1765. It was introduced at Milton Lower Mills, near Dorchester, Massachusetts by John Hanau and James Baker who opened a processing house.

The Swiss began making chocolate in the mid 1800’s. Switzerland, at the time, had cows but did not have abundant commodities of chocolate and sugar. In 1876, M. Daniel Peter attempted to add milk to chocolate to produce a smoother chocolate. However, adding water to chocolate made the chocolate shrink, separate and generally disintegrate. Milk has water in it, and it took Peter 8 years of experimenting before taking his product to Henry Nestle, a maker of evaporated milk. Nestle had perfected the manufacture of condensed milk, and he and Peter hit upon the idea of mixing sweetened condensed milk with chocolate.
The invention of the cocoa press in 1828 by C. J. Van Houten, a Dutch chocolate master, helped reduce the price of chocolate and bring it to the masses. By squeezing out cocoa butter from the beans, Van Houten’s “Dutching” was an alkalizing process which removed the acidity and bitterness, which is why alkali processed cocoa is also called Dutch chocolate.

Chocolate was available only as cocoa or as a liquid until 1879. It was Rodolphe Lindt who thought to add cocoa butter back to the chocolate. Adding the additional cocoa butter helped the chocolate set up into a bar that “snaps” when broken as well as melting on the tongue.

It was World War I that really brought attention to the chocolate candies.
The U.S. Army Quartermaster Corps had commissioned various American chocolate manufacturers to provide 10 – 20 kilogram blocks of chocolate to be shipped to bases in the field. The blocks were chopped up into smaller pieces and distributed to “doughboys” in Europe. Eventually the task of making smaller pieces was turned back to the manufacturers.

One of the more widely used and well known chocolates is the Cadburys Chocolate.
A one-man business, opened in 1824 by a young Quaker, John Cadbury, in Bull Street Birmingham, was to be the foundation of Cadbury Limited, now one of the world’s largest chocolate producers. By 1831 the business had changed from a grocery shop and John Cadbury had become a manufacturer of drinking chocolate and cocoa, the start of the Cadbury manufacturing business as it is known today.


Our Home Biltong Makers

Bringing Home the Biltong – To Finland!!
(By Curt West, Ekenas, Finland)

To paraphrase Martin Luther King: “I had a dream!”

That dream was to hunt Africa. I was realistic about it though and planned to do it with a good friend once the kids were grownup and we could maybe afford it.

In the meantime we were quite satisfied hunting Elk and Deer in Finland and reading books by the great African hunters like Hemingway, Ruark, Bell and Taylor.

Biltong was mentioned in quite a few of these books and we had a vague notion of some kind of smelly dried bushmeat that you ate instead of starving – and only then!

Our heavy opinions were probably due to the fact that very little meat is dried in Finland, this of course due to our humid weather (in Lapland some Reindeer meat is dried in the winter but I´ve never tasted it).

Well our plan of going hunting once we had our pensions had to be given up because three years ago I was diagnosed as having melanoma and I woke up to the reality of “It´s now or never”!

My friend, BE, backed me up saying that he´d find the money as long as I didn´t die.
To make a really long story short(er) we hunted in the Limpopo Province (The old Northern Transvaal) and I suddenly understood that one does not visit Africa only once. It get´s under your skin like a poison and does not let go.
This is due to several factors:

  • Great weather
  • Great scenery
  • Great hunting
  • Great people
  • Great food

The list goes on and on and on and………

One day Tino Erasmus (our host and PH) presented us with some biltong. “It´s a traditional food, you may not like it he said”. Polite as always I tried a sliver and another sliver and I was hooked! After that I started smuggling (I confess, guilty as charged) biltong from South Africa but sadly it never lasted for very many days as the kids ripped it out of my hands and I had to force-feed myself so that I´d get my share, preferably all of it!

Then one day I stumbled on to the Biltongmakers>Com website and after thinking it over for several seconds I placed my order for a biltongmaker!
I was pretty sure that it would not work and that I´d end up with another useless contraption.

Wrong again!

I received the Rockey’s Biltong Maker three days ago and started my first batch. The meat used was venison from Elk and Whitetail Deer. I used the Quick Biltong Recipe that I found on the web site and the spices that came with the Biltong Maker. The whitetail didn´t work and that was probably due to poor meat quality (the dogs loved it though).
The Elk I have just taken out of the Biltong maker and chopped it into pieces two hours ago. The smell was right! It looked genuine! The texture was perfect!

And now it´s gone!

The kids ripped it out of my hands and after a few mouthfulls said “Just like in Africa Dad!” My wife loved it (and was surprised) and my neighbour ate several pieces asking “What do you call this?” and not hearing my answers.

So I´m now thawing out another five kilos of meat and I´ve sent my wife to the store to buy coriander.

What can I say?

It works! The recipe is great and the end result fantastic!

I´m pretty sure that I have brought biltong to Finland.

History will remember me!

Curt West

(Thank you very much for such a nice story Curt! All the best – Ed)



You can order the new BILTONG BUDDY now by going to our order page or you can have a look at it first by clicking on the link below.

Details of the New “BILTONG BUDDY” can be found here.

More and more people like Curt, are making larger batches of Biltong at one time. Rockey’s New Age 5kg Biltong maker is just ideal for that purpose!

Details on Rockey’s machine can be found by clicking on this link.


This month’s special offer !

A free wooden Biltong Cutter with the first 20 orders placed after 09-10-2004!


Tip of the month


Here are some general tips for this month


    • When using the Traditional 2kg Home Biltong maker use a piece of extractor hood filter in the bottom of the machine. It lets the heat through but will prevent the dripping getting on the bottom plate.
    • If your meat does not dry fast enough to your liking in the new Biltong Buddy just replace the 15 watt globe with a 25 watt pear-shaped (candle) globe. It will reduce drying time by +/- 1 day.
    • When making Biltong in a Home Biltong Maker (and not only ours), you should make sure that the meat is not cut too thick. Remember that we are not trying to make Biltong like they do it at the butcher in South Africa, half a cow at a time! Cut the meat to a maximum of 1cm thickness. The thicker the meat the longer it will take to dry!
      When making Biltong the meat should be dry in no more that 4-5 days to prevent mould occurring.
  • If some people really don’t want to receive our newsletter all they have to do is to click on the unsubscribe button at the bottom of the letter. Sometimes we hear from people who don’t want to read our efforts and they can get quite nasty about it too! The problem is that they don’t (or can’t) read. Just unsubscribe and you are rid of us for good!


Questions and Answers

This month we are again publishing some of the many requests we receive from our readers all over the world.
If you have an answer for these people please mail them?


I am making biltong in Canada and I could not find brown vinegar.
I followed your versatile recipe, but the vinegar taste is to strong.(I used apple cider vinegar.)

What can I do?




We have been getting the question about vinegar often lately. It is difficult to find brown vinegar in most parts of the world. Does anyone have a suggestion as to a good replacement for brown vinegar? – Ed




Hi there Biltong Team!

I was wondering if you could give me some advice. I was given a Potjie Pot which was not cleaned properly or oiled. It has now got a very rusted look.
Firstly if you oil it well, will the rust disappear? Or what must you treat it with to get rid of the rust? If you oil it and rub it with a tissue the tissue is very soiled with rust oil.
Do you think that one will be able to cook in the pot eventually or just use it as a flower pot?

South Africa


Dear Irene,

Do not worry!
You will use your pot again to cook in!

Some time ago I did a Potjiekos for a group of about 100 people (size 25 Pot) and, it being the end of summer (and being lazy), just left it where it was for the whole of the winter.
When I fetched it back it was still caked with food and completely rusted of course.
I went to the hardware store and got myself a bottle of rust remover. Using my high pressure (Kärcher) machine I cleaned the Pot as well as I could. I then painted the whole Pot with the rust remover and left it for a day or so.
Using gloves again and some goggles I scrubbed the Pot down with a steel brush attached to a drill. Most of the rust came of that way.
I repeated this process a couple of times and the Pot looks as good as it did when I bought it. With a smaller pot you could just use the rust remover and some very coarse sand paper.

After the pot is clean wash it well with hot water and soap and let it dry.
Then take some cooking oil (I didn’t have any and used olive oil-I was not popular!) and pour some in the Pot. Not too much now! Take a clean cloth (old tea towel or so) and rub the whole Pot with a very thin layer of oil.
It takes a little elbow grease but it is really worth it!
Good luck!



Hi there – thanks for your interesting newsletter – it keeps me linked with ‘home’.

I live in England and have not managed to meet any South Africans here where I live – I wish I could!
We live in Malvern in Worcs and it would be great to hear from other South Africans. Any South Africans near us?

Vicky Beart


Recipe corner

Two kinds of South African Fritters!

South African Sweet Potato Fritters



  • 1 egg – beaten
  • 1 teaspoon Salt and freshly ground black pepper — to taste
  • 1 tablespoon Peanut oil for frying
  • 1/2 kg sweet potatoes – peeled and cut in half
  • 0.5 cup flour


  • In a heavy saucepan or fryer, heat 2 inches of oil to 180-190C
  • Grate the sweet potatoes into medium-sized bowl, cover them with boiling water and let them stand for 15 minutes
  • Drain off the water and slowly add the flour, egg, salt and pepper, stirring to make sure that they are well mixed
  • You should have a thickish paste that will hold its shape when picked up in a tablespoon
  • If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour
  • Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side
  • Drain on absorbent paper and serve hot

One of the tricks to great fritters is to use clean oil and to make sure that the oil is hot enough before beginning.

These fritters can be accompanied by a spicy hot sauce when served as an appetizer course. Alternatively, they can be lightly dusted with sugar and served as a dessert.


Pumpkin Fritters


  • 4 cl cooked mashed pumpkin
  • 2 eggs
  • 1 cup flour
  • pinch of salt
  • 1 teaspoon baking powder
  • 30 ml (2 tablespoons) heaped of sugar


Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil till both sides are lightly browned.
Drain on paper and serve warm with cinnamon sugar or caramel sauce

Cinnamon Sugar

Take 30 grams of ground cinnamon and mix with 180 grams of sugar. Sprinkle over pancakes as much as desired and keep rest in bottle for later use.
(Tastes fine over sweet potato too)

Caramel Sauce

  • 250 ml sugar
  • 500 ml water
  • 500 ml milk
  • 30 ml margarine
  • 20 ml cornstarch mixed to a paste with water

Cook together and add one teaspoon caramel essence before serving over the pumpkin fritter

(By kind permission of Pete from Pete’s web site)


Around the World

From the far Outback
(somewhere near the entrance to the Great Barrier Reef)

By Nico Botha

(Continuation of last month)

Nico’s Kapater Story

Danielle gave birth to our laatlammertjie here in Far North Queensland on 06/07/04 at the Proserpine Hospital. The “baby catcher” was a Doctor from South Africa, nogal a Botha!
She, yes my friends, is a lady, a “housepal” and here is my story!

Think you better sit down!

It took a lot of “motivation” to go for the removal of my Kapater derm.
And so my Mates and Pelle from home marched me into the same hospital a few days later to have the snip!
This is a small community and we all know if somebody is not well or in hospital.

My first shock came when an Aussie mate’s mother told me she will do the knip of my hair en skeer ou Jonas se krulkop so mooi bles dat ek eindelik hoendervleis op my knatersak gekry het!

Step two was Jonas word ontsmet.
My best friend for years got painted with an dark brown jelly type antiseptic.
I was so shocked, seeing Jonas all dark brown.
Thought for a minute it was the working tool of ou Alan Hendrikse!

I felt so sad for die Mannetjie but still the end was not in sight!!

They took my weight, blood pressure, and the rest, made me sign on the dotted line, wished me well and trolleyed me into the theater!

Almal had pink gloves on and to my shock from the 1/2 a dozen standing there most were my Skippy’s best mates! (for those uninitiated, Skippy is Nico’s wife-Ed)
Now it flashes through my boere brein that they were all there to check ou Jonas out.
I later learned they did!!


Half under the drugs and nearly asleep they (the gang) started the operation!

My balsak snipped open and a kilometer or two of flexi pipe removed!

I woke up an hour or so later and had the shock of my life!
Painted like Allan Hendrikse in a District 6 colour code of browns all over my body by Skippy’s best mates! Half aan die slaap I thought I had too much Klippies and Coca Cola, then I saw this colour spectacle on my humble body!

They kept me another two hours and then Skippy arrived! She laughed so much I thought she had a jolly good idea what they were planning to do with me!

Good grounds for a “de-wors” hey!!

Well I came home and the ball bag decided to swell to the size of a horse! I thought for a minute they had stuck a cocoa-nut or two in it. It was so sensitive I could not touch it!

Jonas looked like a Volkswagen Combi with a PUTCO bus enjin stuck to the side of it!!

I phoned my trusted mates and they all popped over the next day and wanted to see the scar and toolbag as they all wanted to go for the snip at a later stage!
I scared the living day into them when I dropped my khaki shorts!

It took a lot of courage to drop the pants, and see the pain in their eyes when they saw Jonas, now Alan! Made me get tears in my eyes!

Sorry ou Jonas!

The Ooh’s and Eina’s and dammit ou pel dit lyk fokkin seer made me wonder why in the hell I did it!

At least Jannie said he now understands why we have blou bal apies in Africa! That is a warning to us humans what doctors will do to us in Hospital!

It has now taken two weeks to get the Allan Hendrikse paint colour code off and away from Jonas! He looks nice again. Real human I should say!

Do not go for this op!!

I now have scared so many others away, that the baby boom in this region will continue for ever and ever!

The swelling is down, the colour is back and the mates have sympathy! But be assured my friends, before I ever have anything removed in the distant future I will make sure I book into a hospital a thousand clicks from here and use an alias!

Groete from Kapater Botha!


PS: My son Cieron (5 years old) came into the shower and saw the swollen size bag and said! “Hey Pops, who kicked you in the nuts”?
And that what he saw he told his teacher at school the next day!

Loop Mooi

(Ethnic colour = Spierwit with a touch of Capie Brown in isolated parts!!)


Smile a While

Biltong Muslim?

This is a genuine enquiry we received on September 15,2004. We get many like these but this one we had to share with you.



Hi Biltong Team,

I have read your articles on biltong on the web site and it is very interesting.
I want to make my own biltong at home for the family and would like to know more about your 2kg biltong maker and its price.

I live in Johannesburg and maybe you could advise me where is the closest place to purchase this device.

I love biltong so much that I was thinking of changing my surname to Biltong but my wife being Indian Muslim objected when she heard that in Dutch Bil means buttock and Tong means strips.

Now she said, picture a Muslim in his garb with Biltong as a surname.

I said to her that it sounded tasty.

Thanks and kind regards

Mark Morgan



Honesty is the best policy Mr White!
(By Michael Shafto October 02 2004)

Spoilt for choice is supposed to be a coach’s dream. However, it can also make things dreadfully difficult for the poor man, too. More than anything else it presents a huge challenge to his honesty.

This is the dilemma staring Springbok coach Jake White squarely in the face.

His big moment, the so-called Grand Slam tour (if the Boks can beat the Four Home Nations on the trot), is around the corner.

The Currie Cup final is only a month away, and soon White and the national selectors will have to sit down and make some very difficult choices.


Until now, White has proved an innovative coach with vision They must first decide what shape the Springbok team will take – how many players will be needed for such an arduous Test-match tour. Remember, in addition to the Four Home Unions there’s also Argentina to consider. Then equally important, White must decide on the best deployment of talent at his disposal.

One feels sure that White, even if he manages to avoid reading press reports, must be heartily sick of being told his captain John Smit isn’t the country’s best hooker. Frankly, when you mop up the emotion surrounding the issue, it’s probably a very close call as to whether Gary Botha is truly a better player than the Springbok skipper. Each of them has special qualities that have brought them to the top of the heap.

However, what is certain is that Smit, who enjoys a special rapport among the players, is indisputably the best available captain.

There is also the Lions youngster Schalk Britz to consider, though at this stage, he is probably a season off the pace. But his turn will undoubtedly come.

How many hookers can White take on tour is question number one. Number two is: can the rugby public take on trust the assurances from both White and Sarfu president Brian van Rooyen, that the quota system is a thing of the past?

Transformation is a word the rugby hierarchy have been juggling with for some time, and as a process, at times it seems to defy exact definition. Indeed, it would not be unfair to say it means many different things, depending on the circumstances.

Whatever spin it’s given, however, it has to be admitted that solid servant though he may be, Hanyani Shimange is not the country’s second-best hooker. Unless White wants to stand accused of favouritism or a bias against a very fine player, he must somehow make a plan to include Gary Botha in his overseas squad.

Indeed, it’s something of a Botha/Bulls migraine that must have White regularly calling his pharmacy these days for those well-known senior person’s headache powders!

This reference, of course, is to the Bulls’ other Botha of renown – namely centre, Ettienne – whose consistent delivery of high-class performances has been a highlight of this year’s Currie Cup.

Yes, the best of centres generally come in pairs. Remember how Danie Craven chose Tjol Lategan and Ryk van Schoor as his midfield without hesitation, even though Lategan was sometimes left out of the Western Province team by the provincial selectors?

De Wet Barry and Marius Joubert – a solid pairing forged in the heat of Test match battle – are White’s current choice for the Boks. This year, in a series of internationals leading up to the Springboks’ Tri-Nations triumph, the pair played a significant role.

But Ettienne Botha – strong and robust, with plenty of flair besides – and the Lions’ Brian Habana, whom White has already identified as a diamond in the rough, could develop into an equally effective combination.

Another who deserves the special attention of the Bok coach is Lions scrumhalf Enrico Januarie.
Though inclined to selfishness at times, he has the hallmarks of a class scrumhalf and deserves encouragement for a consistent season of high performance.

There’s still the “player without a province”, Luke Watson, and flyhalf Andre Pretorius, if fit, who deserve serious consideration. Several others, too, merit closer inspection.

Until now, White has proved an innovative coach with vision, unafraid to back his own instincts. Now he stands before his most demanding test.

It is one that, with the extension this week of his contract until after the 2007 World Cup, will define his role in the modern development of this country’s rugby.

(This article was originally published on page 14 of The Independent on Saturday on October 02, 2004)


-Where can you watch rugby on TV?-
Click here to find out where in most countries!


The Competition

The winner of the September Competition

The winner of the September competition is Jaco van der Westhuizen from Potchefstroom in South Africa!

Congratulations Jaco, your Potjie Pot is on its way to you. With the summer on its way in South Africa you will have loads of fun cooking up a storm!
If you need any good Potjiekos recipes please look on our web site or mail us for more.


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 October

The winner for the competition for October 2004 will receive one of our brand-new Biltong Buddy Home Biltong Makers as well as enough Biltong Spice to make 20kg of Biltong!!

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 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


  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • 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!

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

During August 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!

Help us to make it even better!

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.

If you are one of our subscribers why don’t you write something yourself?

Just like you enjoy reading about what other people are up to, they might enjoy reading about you and your family.
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.

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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!

It would be so nice to hear from you!


Boerewors in the Benelux

Still some Boerewors left

We are coming to the end of the season and will probably be making one more large batch of boerewors. So, if you want to stock up for the winter now is the time to do so. Click to me me biggerBoerewors keeps very well for a couple of months provided it is wrapped/packed well and kept frozen at around -20 Celcius. (More than -18C).

The price is € 8.50 per kilogram for the smaller quantities under 50kg. Over 50kg it is € 7.00 when you come and fetch in Keerbergen and € 7.50 if we deliver to you. (Benelux only)

Please keep in mind that we also do Boerewors rolls and Potjiekos for up to 100 people as well as “Lamb-on-the-Spit” for functions. So if you are planning anything please let us know?

Interested parties can mail us at for details or phone us at +32 (16) 53.96.25.


Potjie Pots in the Benelux

Click to me me bigger

During September we took delivery of another batch of size 3 and 4 Potjie Pots. There are still some left.

For those who are interested please call us at +32 (16) 53.96.25


Previous issues of this Newsletter


You can click on the links below to view some of the previous issues of our newsletter.

June 2003
July 2003
August 2003
September 2003
October 2003
November 2003
December 2003
Jan/Feb 2004
March 2004
April 2004
May 2004
June 2004
July 2004
August 2004
September 2004
October 2004


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