BOEREWORS AT THE MASTERS

Traditionally, since 1952, the menu for the Champions Dinner at Augusta National in Georgia, before the start of the US Masters golfing championship, is chosen by the previous year's winner. As Johannesburg-born Charl Schwartzel won last year, he chose this year's menu and made it a very South African one. Very few guests had ever heard of monkeygland sauce. The South African braai menu included biltong, and boerewors with monkeygland sauce. Shrimp, lobster, oysters on ice,  aged cheese, chilled grapes, and vanilla ice-cream sundaes were also on the menu. The boerewors spice mix was supplied by Suiderland Boerewors in Prince Alfred. Nico Nel, the owner, sent the spice mix to Georgia three weeks before the event and one of the Augusta chefs made the boerewors. The 10 kg of boerewors was polished off very fast.