Last held at the start of the 2007 Rugby World Cup, the Springboks Cooking for Charity dinner features a team of former Springbok greats who don their aprons and prepare a true taste of South Africa. This year’s event was held the day before the World Cup kickoff on 9 September, at the Nelson Mandela Metropolitan University Indoor Sports Centre.

Former Eastern Cape Springbok Garth Wright, patron of the Springboks Cooking for Charity, was the MC for an evening of great food, a discussion of the team selections and strategies for the World Cup and a performance by PJ Powers.

On the menu was Garth Wright’s starter of a 'True Taste of the South African Braai' with Bakkies Botha’s Cheese and Bacon Bread. This was followed by Andries Bekker’s Peppered Fillet Steak in the Scrum with Andre Venter’s Mushroom Sauce and Jaque Fourie’s Potato Bake. Dessert featured Os du Randt’s Peppermint Crisp Fridge Tart garnished with Lindt chocolate. Several of the recipes for the dinner appear in the latest issue of 'Springboks in the Kitchen Cook Book'.

Garth Wright said that once again businesses in the Nelson Mandela Metro had opened their hearts to the project. This year’s target was to beat the 2007 achievement by R15 000 and raise a total of R250 000 for needy children in the province. All proceeds are going to the Eastern Province Children’s Home, Child Welfare SA Eastern Cape and the MTR Smit Children’s Haven.

Fedics spokesperson, Royce van der Zwan, said that the company has a 40 year track record of feeding the nation. “Fedics is all about ensuring that people enjoy delicious and nutritious meals, from the canteen workplace to fine dining establishments. As an iconic South African company, we are proud to support our national rugby heroes in this worthy initiative in aid of children in need,” said van der Zwan.

Co-sponsors for the event along with Fedics were local Eastern Cape companies Boardwalk, Angelic Wonders and Magnetic Storm.