Beskrywing
RULES
- Entry fee per pot is R400.
- Each entry will receive 1 x bottle of wine, wood, table, chairs, and braai facility.
- Participants may start as early as they wish (gates open at 6am). Teams to light their own fires.
- No prepared dishes will be allowed. All must be done on the day.
- Pots of any category may enter (eg red meat, wild, seafood or chicken).
- We ask that you prepare enough so that at least 8 meals will be available for selling as part of the Fête offering, to help raise funds for the centre, and for people to taste your delicious creation. For these meals, 500ml takeaway bowls with cooked rice, cutlery and napkins will be supplied.
- Judging takes place between 11:00 and 12:00 – your team’s judging time will be confirmed with you in the week leading up to the competition. Points will be deducted if you do not adhere to your judging slot.
- Please ensure that you bring utensils for preparation such as a tripod pot (No. 3 or larger), pot stand, firelighters, and matches.
- Presentation forms part of the judging criteria, therefore we suggest bringing a tablecloth, cutlery, plate/bowl for plating your dish for the judges (one plate).
- The participants can prepare any side dish, as long as it is made on the day, on the fire, e.g. pot bread. Horizon House will provide cooked rice.
JUDGING CRITERIA
TASTE
- Ingredients of Potjie should be balanced.
- Do the flavours complement each other?
- Overall flavour and taste.
- Salt quality.
APPEARANCE AND TEXTURE
- Is the food cooked /under/ overcooked?
- Is the meat tender? Vegetables crispy?
CREATIVITY
- Is it interesting?
- Is it unique or unusual?
- Were interesting combinations or ingredients used.
APPEARANCE
- Plating & Presentation
- Sides and garnish (optional)
TEAM SPIRIT
- What does your Potjie look like?
- Presentation
- What have you done for team spirit?
- Ready in time?
