Wors guru hangs up her tongs

In the heat of an open fire, Marinda van Heerden has forged unbreakable bonds.

After seven years of selling wors rolls and other tasty savoury eats at her stall on Scott Street, however, Ms van Heerden is hanging up her tongs and bidding her clientele ‘adieu’.

She described the decision to move on as stirring up mixed emotions.

“What started as fund-raising for my son to travel abroad with Springbok folk dancing ended with a business I am so proud of,” she began.

Offering thanks to God for His protection of her stall and His control, even through times of slow business, Ms van Heerden said her time behind the fire had taught her many secrets.

With these, she had developed a recipe for success on many fronts.

“My secret to a successful business is to make sure you believe in the product you are selling. Always stay humble, have a passion for what you are doing and always treat clients with respect, even if it’s a beggar or street child begging for food.”

Asked why she had chosen to run a wors roll stall specifically, Ms van Heerden replied she loved to braai on an open charcoal fire, attracting clients with the aromas of sizzling meat.

However, her latest additions to the stall came from a keen understanding of business.

Speaking on the highlight of her time with the stall, Ms van Heerden said one year she mustered up the courage to tender for a stall at the Vodacom Newcastle Winter Festival.

“I knew I had enough clients but was scared that I could not manage – this was huge for me.”

Unable to prepare her popular wors rolls due to the smoke factor, Ms van Heerden devised a recipe for cream steak rolls, so successful she introduced them at her stall.

“From there, I hosted a stall at the Newcastle Air Show and sold sosaties. They were a huge success and I started selling them at my stall too.”

While she will continue selling the steak rolls, this will be by order only.

In response to queries from customers as to how she will now occupy her time, Ms van Heerden admitted it would be a change to not get out of bed at 5am every Saturday morning.

“My season at the stall is over and I trust the people who will take over from me will treat each person crossing their path with the greatest respect.”

In conclusion, Ms van Heerden revealed her best recipe for a great wors roll.

“You need to make sure you are selling quality meat, and your bun must be fresh. If you have these two, you do not need any fancy sauces.”