RULES:

Team entry: R100 

Each team can consist of between one and four people.
All entries must be in no later than 31st October 2015

Call into the Bistro Seven to book your space or telephone: 

022 492 3626 to book.


  • Set up by: 11 am
  • Cook off time: 12 noon – 5 pm
  • Presentation time: 5 pm – 5.30pm
  • Judging time: 5.30pm – 6.30pm
  • Prize giving: 6.30pm – 7 pm
  • Party time: 7pm till late
  • Bistro Seven will supply a 3m x 3m space to prepare the food in. 
  • A three legged potjie pot of any size can be used.
  • All preparations must take place on the premises.
  • Energy to cook the food must be provided by the participants and must be self contained.
  • Fires cannot be made on the ground and no holes can be dug for coals.
  • No gas fires.
  • You may bring your own Webber or braai to hold your coals.
  • The team must provide all equipment and utensils, including shade and table and chairs if needed.
  • One of the team members must be at the stand at all times.
  • Points will be awarded for the preparation, team spirit, presentation and taste.
  • Judging will take place between 5.30 pm and 6.30 pm.  The judges’ decision is final.
  • Prizes will be presented after judging at 6.30 pm.
  • Teams must prepare for the public to taste their entry i.e. provide bowls and spoons.  


(This can be complimentary or teams can charge for tastings up to a maximum of R10)and the money will go to the Darling SPCA

 THE WINNERS  OF  BISTRO SEVEN Potjie Competition 7th December 2013  

The 3rd Annual Pojtie Competition organized by Nina Monda of Monda PR, Publicity and Events and hosted once again by Bistro Seven on the 7th December 2013. This year was a real good turnout, 12 teams entered from all over the West Coast, including Cape Towner’s! Everyone made a huge effort this year, setting the tone for the next one which so far the talk of the town everyone is going to enter!! 

We had stunning setups, table set ups, bar set ups even someone even bought their own lounge furniture down to the Bistro garden! 

The day went well, started at 11 am for set up, ready to cook at 12 noon.  Then the race was on…. for the best Pojtie in town.

Judges came from Cape Town, and were all “real foodies” - Liz Westby-Nunn, Briefly her background is 30 years of owning The Portfolio Collection, 20 years of running Klippe Rivier Country House in Swellendam where they served excellent breakfasts and dinners.  One of her passions was launching Rossouw’s Restaurant Guide with well-known food critic and wine guru, Jean-Pierre Roussouw, which she successfully published for 5 years. - Penny Dobbie, also a “foodie” of various magazines - Mark Beeton CEO Cape Town a nd our very own Omina “The Foodie” of Darling……

We had prizes sponsored from all over, a big THANK YOU to our sponsors to mention just a few, Darling Cellars, Cloof Wine Estate, Blauwklippen, Maison de L’amour, Bistro Seven, Darling Lodge, Hilda’s Restaurant, Jane Wallace, Chicory Cheese, and more!

We were entertained by Darlings new to the village: Glyn Lewis live!  He was tremendous and really got the crowd going with his tunes so fitting with the crowd we had.  

Our winners this year were: Darling Lounge, who made an unforgettable pojtie!!! Congrats to Tjaart Steyn and Carla Hildebrandt  for making such a huge effort to be with us this year.  

Darlings vey own “Kitchen Cowboys” & girls…. Nina, Hannes, Sandra and Victoria team won best décor and set.

Liza Katz and her team, runner up for best table. The Boer and Brits Carol and Ticky was also best table in with silver candelabras and all. 

Thanks so much to all the contestants!!! In our eyes you all did so well.  We would love to see you again next year. 

All the money raised R1400.00 went to Groeneweide Old Age Home for a much needed cause!

RULES:

Team entry: R100 

Each team can consist of between one and four people.
All entries must be in no later than 27th November 2013 

Call into the Bistro Seven to book your space or telephone: 

022 492 3626 to book.

  • Set up by: 11 am
  • Cook off time: 12 noon – 5 pm
  • Presentation time: 5 pm – 5.30pm
  • Judging time: 5.30pm – 6.30pm
  • Prize giving: 6.30pm – 7 pm
  • Party time: 7pm till late
  • Bistro Seven will supply a 3m x 3m space to prepare the food in. 
  • A three legged potjie pot of any size can be used.
  • All preparations must take place on the premises.
  • Energy to cook the food must be provided by the participants and must be self contained.
  • Fires cannot be made on the ground and no holes can be dug for coals.
  • No gas fires.
  • You may bring your own Webber or braai to hold your coals.
  • The team must provide all equipment and utensils, including shade and table and chairs if needed.
  • One of the team members must be at the stand at all times.
  • Points will be awarded for the preparation, team spirit, presentation and taste.
  • Judging will take place between 5.30 pm and 6.30 pm.  The judges’ decision is final.
  • Prizes will be presented after judging at 6.30 pm.
  • Teams must prepare for the public to taste their entry i.e. provide bowls and spoons.  

(This can be complimentary or teams can charge for tastings up to a maximum of R10)and the money will go to the Darling SPCA

11TH NOVEMBER 2012 - POTJIE COMPETITION - WON BY TEAM GERMANY 

MAY POTJIE COMPETITION-  A good day was had by all .... 

Team "Kilindini Minstrels" won by a land slide of "1" point to Team Africa!

 Date: Sunday 20th May 2012  

(Please note this date was postponed from 

29th April)


Entry fee: R50 per pot = 4 people max per team

Set up time:  No later than 2 pm

Cooking time:  Sharp start at 3 pm till 6.30 pm

Presentation: 6.30 pm – 7 pm

Judging time:   7 pm

Eating and fun time: 7.30pm onwards…

Full cash bar will be open. 

No outside alcohol is allowed on the premises.


HAPPY COOKING!!

To book your place: Call Bistro Seven on

022 492 3626


Please take note:


RULES:

Each team can consist of between one and four people.

Bistro Seven will supply a 3m x 3m space to prepare the food in.

A three legged potjie pot of any size can be used.

All preparations must take place on the premises.

Energy to cook the food must be provided by the participants and must be self contained.

Fires cannot be made on the ground and no holes can be dug for coals.
The team must provide all equipment and utensils, including shade and table and chairs if needed.

One of the team members must be at the stand at all times.

Points will be awarded for the preparation, team spirit, presentation and taste.

Judging will take place between 7 pm and 7.30 pm.

The judges’ decision is final

Prizes will be presented after judging at 8.30 pm

Teams must prepare for the public to taste their entry i.e. provide bowls and spoons.
  
(This can be complimentary or teams can charge for tastings up to a maximum of R10)