It’s free and fair

The chefs-in-training at the Johannesburg Culinary and Pastry School were our most enthusiastic tasters to date. All products for the tasting were purchased, stripped of their packaging and numbered by the Sunday Times team in the kitchen at the school. A chef lecturer, an expert braaier, was in charge of braaiing the boerewors on a gas braai to ensure that each brand of boerewors was cooked to perfection. Auditor Jade Craig checked and added up all the scores.