It’s easy to see why Springbok Kitchen is so popular. There’s something charming about the strange juxtaposition of a sport where large, sweaty men grope one another in pursuit of a misshapen ball and the quiet preparation of a home-cooked meal.
Who wouldn’t be seduced by the photograph of gigantic commentator Kobus Wiese in a rustic farm kitchen, brow furrowed, delicately holding a glass of red wine as he contemplates a fistful of rosemary? Or of former captain John Smit swinging a red-headed toddler around in a moment of nostalgic, picture-postcard abandon?
Because, as you might expect from a commemorative rugby book, Springbok Kitchen is as much about the players and their home lives as it is about the food. Each recipe is accompanied by a number of photos of players in the kitchen, in addition to the glorious food photography by Warren Heath.
The straight-forward recipes include Tendai ‘Beast’ Mtawarira’s Moroccan beef, Chester Williams’s sweet potatoes and Os du Randt’s peppermint crisp tart.
It’s safe to say that regardless of whether you’re a rugby fan or not, you’ll find yourself returning to this crowd-pleaser again and again – and isn’t that all you really want from a cookbook?
This book was reviewed by Gaby Stadler.