A humble potjiekos competition at Phoenix Bar in Randburg has grown into something far greater than a cooking contest, bringing together neighbours, nurturing local talent, and raising funds for a cause close to the hearts of rugby players across the region.

Bar owner Andries Wilke explained that the idea was born out of a humbling experience. In June or July 2025, a small team from Phoenix Bar travelled to the Bryanston Sports Club to take part in a potjiekos competition, with chef Arnold entering a cow heel and beef bone potjie.

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Competing against 30 teams, they did not make the top five. Rather than walking away discouraged, Wilke and his team walked away motivated.

“We did say we will do a potjiekos competition every single month at Phoenix Bar to get the best talent we can in Randburg,” said Wilke. “And Randburg will return to the Bryanston Sports Club to go and challenge them in either June or July.”

The monthly competitions at Phoenix Bar serve as a qualifying platform. The top three finishers each month earn a spot to represent the bar in Bryanston, with Phoenix Bar contributing R500 per participant towards ingredients. Chef Arnold, meanwhile, continues perfecting his cow heel and beef bone potjie ahead of the return fixture.

Beyond the competition itself, the event carries a generous spirit. All food is either purchased by the bar or contributed by participants, and proceeds are donated to the Chris Berger Petro Jackson Fund, which supports active rugby players who have suffered catastrophic neck or back injuries.

“At cost price for a drink, every person gets looked after, but all the other money we give to charity,” said Wilke.

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This month’s competition required a last-minute judging solution. With the in-house judge absent, Klaus Wohlfarth stepped in, drawing on online resources to compile judging criteria covering taste, flavour, meat tenderness, aroma, and presentation. The result was a blind tasting that delivered a clear winner.

That winner was Leven Moodley, who claimed victory for the third consecutive month, having shared the honours with a joint winner the previous month. Moodley credited passion as the secret behind his potjie.

“When you cook, you cook with passion. You don’t cook just to win,” he said. “As long as whether you come first or last, but if your pot gets finished first, then it’s the passion.”

Reflecting on the broader meaning of the competition, Moodley kept things simple. “When you do something for people, it enriches your life. As long as you do it for one person, you don’t have to do it for 20 people.”

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