Rules & How it Works

Team, Equipment & Prep

Pot size: Minimum size #2 cast-iron pot (or larger). One pot per team.

Team size: 1–6 cooks. Helpers welcome.

Fire: Will be provided.

Gear: Teams bring pot, utensils, chopping board, knives, gloves, and heat-proof gear.

Theme: Classic potjie—your choice of meat/veg/starch. No pre-cooked food.

Prep on site: Chopping and seasoning can start at kickoff. Stocks/pastes/spice mixes may be pre-made.

Timing

14:00 Cooking begins

17:00 - 17:45 Cheese and wine 

( you will be able to keep an eye on your pot )

18:30 Ladles down / plating

18:30 Tasting & voting

19:30 Results

Judging (by everyone)

Who votes: Every camper gets one ballot.

Scoring (5 = excellent):

Taste & seasoning (5)

Texture & doneness (5)

Total per dish: /10 averaged from all ballots.

Tie-breaker: Highest Taste score wins; if still tied, organiser’s coin toss.

Serving

Bring your own ladle and a small sign with team name & dish name.

Conduct & Fair Play

Friendly banter: yes. Sabotage: nope.

The organisers may disqualify entries for unsafe practices (raw chicken, no hygiene, gas use, etc.).

Provided by Organizers

Fire, rice and bread, ballots & pens, waste bins.

Teams Should Bring

Pot (#2 or bigger), ingredients, spices, chopping gear, utensils, gloves, cooler/ice, hand-wash setup, serving ladle, signage and any other equipment or decorations you require.