Date: 19 August 2023
Entrance fee: NONE
Cooking time: 09h00-12:30
Judging starts at (food ready and plated by this time): 12:30
Winners announced at: 13:00
Closing date for entry: Wednesday, 16 August 2023
Competition Rules:- Participants must provide all their own ingredients for the Potjie as well as the side dishes (if part of your recipe or plating), cutlery, crockery, utensils etc.
- Potjies need to be plated and ready for judging no later than 12:30. Only one plate is needed for all judges.
- Each team must clean their own area, leaving it in the same condition as found.
- All potjies must be prepared from scratch on the day of the competition. No meat marination etc.
- All entries must be cooked in traditional cast iron size 2 Dutch pot. It can be flat-bottom or three-legged pot.
- Potjies can be cooked over wood, coals or gas burners. However no cooking over electrical stove top or ovens. Participants to bring their own cooking appliance, braai stand, wood or coals or gas. As well as a table for working area and gazeba/umbrella for comfort.
- Maximum 4 team members per team allowed.
- The school will provide running water.
Judging criteria:
Prizes: 1st and 2nd
Judges decisions will be final.
Judging categories:
Aroma - Overall flavour, distinctive aromas, burning smells or odourless.
Colour - Natural colour, distinctive colour of ingredients, attractive, lacking character, dull or pale.
Taste - Slight flavour or suggestion or specified flavour. Amount of spices used.
Texture - Appearance of food, ingredients still in shape.
Work area appearance and cleanliness - Table and equipment hygiene.
General team spirit and originality - Creativity w.r.t name and side dish/surprise element.
