Martin Kobald, one of the judges, who is a chef and honorary past president of the South African Chefs Association (SACA), says Nkambule's boerewors recipe was exactly what the judges were looking for.
"It had an authentic flavour and you could taste the coriander and cloves nicely," Kobald
says that the recipe for traditional boerewors is legislated and must strictly adhere to certain guidelines.
"Although the ingredients are legislated, there is always someone's boerewors that stands out and this is what we wanted to find," Kobald
The judges included Martin Kobald; Arnold Tanzer, Sunday Times chef of the year 2008; Carmen Niehaus, YOU and Huisgenoot food editor and author of more than 20 cookbooks; Peter Veldsman, author of several cookbooks; and Lungile Nhlanhla, junior food editor at Drum magazine
and one of the five finalists of the 2012 Masterchef SA
adds that by tasting the raw product, the judges can also determine if the ingredients are correct and correspond with the specific recipe provided by the contestant.
13 years of involvement with the competition, Kobald
has noticed how contestants have changed and evolved their techniques, and are taking the annual event more seriously.