by Thinus Ferreira
It's safe to say that the southernmost point of the African continent has never seen such a commotion as when the TV people from the city arrived in mid-April to fire up the sleepy coastal town of Struisbaai.
For five weeks, a film crew of 120 people from Homebrew Films in Cape Town and the 20 contestants fanned the flames and fired up the cameras in the caravan park of the town where the contestants were competing inside a specially-built "braai kitchen" for the fiery new reality show competition Kokkedoor: Vuur & Vlam.
Not only did the producers acquire 1.46 tons of meat but Kokkedoor: Vuur & Vlam also burnt through 21 000 pieces of rooikrans wood across the 13 episodes inside the specifically built grey building erected in the corner lot of Struisbaai's caravan park on the edge of the beach - complete with a ocean view.
Now, with the pulsating bright light of a beautiful Struisbaas lighthouse beckoning DStv subscribers to watch, Kokkedoor is back from Thursday night 27 July at 20:00 on kykNET (DStv 144) after a four-year absence - this time testing the mettle of South Africa's braai kings and queens.
The contestants hail from small towns and big places across South Africa, from places like Cradock and Wellington to Malmesbury and Aggeneys, and include a pastor, dog breeder, chartered accountant and even a former air hostess.
After its start in 2013, Kokkedoor on kykNET morphed into Koekedoor with baking, Kokkedoortjie with kids, and Koekedoortjie with kids baking.
Now Kokkedoor: Vuur & Vlam, produced by Paul Venter and Jaco Loubser, once again with meticulous attention to detail, is literally playing with fire as 20 fiery contestants compete to become the ultimate braaimaster.
The group of 20 contestants are initially divided into 10 "remember braaiers" - people passionate about traditional dishes with no formal chef training or professional experience and selected for their skill as home cooks and their knowledge of dishes from days gone by.
Then there are also 10 "twist braaiers": people selected for their qualifications and experience in a recognised restaurant or professional kitchen.
The judges are TV chef Bertus Basson and braai expert Kobus Botha who lives in France, with food writer and TV chef Herman Lensing who is the food producer for the 13 episodes.
Within four weeks the show booked 2 352 accommodation nights within the Cape Agulhas municipality where the 120 people stayed for the duration of making this Kokkedoor season.
Homebrew Films also worked with the Struisbaai Vaardigheidskool, a skills development project, with students who helped as part of the Kokkedoor catering team.
What the show bought for the contestants to braai was 770kg beef, 385kg lam, 185kg pork and 120kg of fresh fish - 1.46 tons of meat in total, with viewers who will once again see a beautiful and well-stocked pantry that contestants run to, to grab what they need for their competing dishes and recipes over the fire.
Homebrew Films stresses however that there wasn't wastage of food. The meat not used was reallocated for the hundreds of meals for the production team of 120 people and the meals prepared by the contestants were also donated to the school.
Sanet Olivier, director, says the latest Kokkedoor season "added flame" to the TV fire.
"Fire brings a new energy to Kokkedoor. It brings a new energy to the floor. The flames are hot. It makes people sweat. It makes people passionate. Things happen quickly and things happen real. The contestants are struggling but they are like moths to the flames".
"People might think Kokkedoor: Vuur & Vlam is about fire and chops. It is about that but it's about heat. Flames. Ash. It's about how you understand a fire in all its facets," she says.
"Every contestant has a massive obsession with braai. They're all people you can identify with."
Errieda du Toit, back as content producer and researcher, says the contestants are confronted with braai challenges testing their braaing instincts.
Herman Lensing says "Viewers are definitely going to look at fire with new eyes".
Bathoni Robinson, art director says the approach was not to make a reality competition show but a film.
"I imagined that we were not shooting Kokkedoor but a movie in which, coincidentally, we're making food. My approach was let's make it as authentic as possible. Let's add little touches evocative of viewers' nostalgic memories of cooking."
