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SA-born chef feeds Kiwis

SA-born chef feeds Kiwis

South African chef Cobus Klopper has secured a spot in the exclusive hospitality lounge for the Rugby World Cup final in New Zealand. But he will spend the 80 minutes in the facilitys state-of-the-art kitchen preparing meals for about 3000 wealthy fans.

Durban-born Klopper, 40, and his team of 100 chefs will be preparing four-course meals for fans who splashed out between R11000 and R65000 for seats in the Eden Park pavilion.

The 60 000-seat stadium, which boasts a newly built R41.3-million pavilion, will host 11 of the 48 matches. Fans with tickets to the pavilion paid R11 184 for the group-stage games, R28 006 for the semi-final and R64 896 for the final.

The ticket prices cover the bill for the menu, which showcases New Zealand cuisine . As head chef, he has designed more than 85 menus .
“Each match will have a different menu, so that guests attending more than one game will enjoy a new choice each time. Weve been working on the menus for six months,” he said.

Fans will be served champagne and canapés on arrival, followed by a four-course meal.

So Klopper has had to stock up. His inventory includes six tons of boutique Kiwi cheeses, 1.5 tons of beef and 650kg of Hawkes Bay lamb. Other items include venison, South Island salmon, Cambridge duck and free-range pork. A regular judge in national competitions in New Zealand, he moved there with his family 10 years ago. “Ive been here since 2001, and I consider myself a Kiwi . But Im still an avid Springbok supporter.

“It took me at least six years to adapt [to life in New Zealand], but it still doesnt feel like home. I miss the food, people and culture [in South Africa],” he said.

A catering company for which he works won the contract to cater for the tournament.

Klopper graduated with a catering management diploma from Durbans ML Sultan Technikon Hotel School in 1998 and honed his cooking skills under top UK chef Peter Gordon. By the end of the tournament, his staff will have handled about 200000 plates, 150000 wine glasses and 350000 pieces of cutlery.

-By Subashni Naidoo | Times Live

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