I often find myself counting down the years to the next Olympic Games. This year, at the event held in Rio, athletes such as Cameron Van Der Burgh, Chad Le Clos, Caster Semenya and Wayde Van Niekerk have already made South Africa proud. However, the Culinary Olympics take place this year as well and before the South African team head out to compete in Germany in October this year, they have been working hard for months to create the perfect three-course meal. Now, they’re finally ready to show off what they’ve come up with and I got to taste their delicious entry at an exclusive event in Sandton.

The 2016 Culinary Olympics will take place from 22 to 25 October in Erfurt, Germany, with 32 countries competing. The teams will have five-and-a-half hours to prepare their three-course menus to serve 110 people. “The IKA Culinary Olympics is the oldest and most prestigious global culinary competition; an event that, like the sporting Olympics, takes place only once every four years. The South African National Culinary Team is honoured to participate once again. We have been hard at work for four years, fine-tuning and practicing our Olympic menu to prepare ourselves for one of the toughest challenges on the culinary calendar,” explains the manager of South African National Culinary Team, Heinz Brunner of Crown Outsourcing Consultants.

So, what can we expect from Team South Africa this time around? Well, the South African National Culinary Team’s Olympic Hot Kitchen menu features the following:

•	Starter: Cape Crayfish ‘Malay’ – poached crayfish, pressed carrot terrine, carrot mayonnaise and Malay curry sauce.

• Starter: Cape Crayfish ‘Malay’ – poached crayfish, pressed carrot terrine, carrot mayonnaise and Malay curry sauce.

•	Main Course: Springbok ‘Masakhane’ – pan-roasted loin of springbok, rolled veal sweetbreads, red cabbage and cider purée, savoy cabbage and Boulangére potato.

• Main Course: Springbok ‘Masakhane’ – pan-roasted loin of springbok, rolled veal sweetbreads, red cabbage and cider purée, savoy cabbage and Boulangére potato.

•	Dessert: Textured Splash of Raspberry, Rose, Coconut & White Chocolate - coconut sand, coconut sorbet, coconut sponge, rose jelly, rose meringue, raspberry mousse, and raspberry jelly.

• Dessert: Textured Splash of Raspberry, Rose, Coconut & White Chocolate – coconut sand, coconut sorbet, coconut sponge, rose jelly, rose meringue, raspberry mousse, and raspberry jelly.

The food is exquisite and, in all honesty, the dessert was the most incredible thing I have ever tasted. “We are going to the Olympics as proud ambassadors of South Africa and representatives of a great heritage of culinary excellence in this country,” says Brunner. “We will put in all the necessary hours to do our country proud – and we’re delighted at the growing support we are getting from people within the culinary industry and from the general public. It’s inspiring!”

I wish the South African team the best of luck ahead of their journey to Germany. Bring home the gold, team!

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