They came, they braaied, they conquered: Kokkedoor’s R1 million champions
“Rugby, braaivleis and sunshine” truly runs in the veins of South Africans. Over the past 13 episodes of DStv’s hit reality cooking show Kokkedoor: Vuur & Vlam, the braai has captivated viewers with just how much can be done with fire in all its forms.
There were certainly days when sunshine was scarce and the wind relentless, however, the braaiers and fire cooks stood firm and delivered astounding dishes. Meals so impressive that they left celebrity chef Bertus Basson and culinary expert Kobus Botha momentarily speechless.
As in the first season of Kokkedoor: Vuur & Vlam, traditional favourites were literally set alight and reinvented with bold new twists. The 20 contestants didn’t hesitate to rise to the challenge, but in the end, only one team could claim victory and a cash prize of R1 million.
The winners
Lourens Engelbrecht (37), a freelance chef from Pretoria, showed early on that he, as a Kinkelbraaier, had a natural flair for flavour. His Onthoubraaier teammate, Johan de Villiers (30), the operational manager at the family-owned Klein Roosboom farm in Durbanville, was the perfect complement, keeping his cool under pressure and bringing calm confidence to the team.
That golden rooster moment
“It’s truly an indescribable feeling to raise the Golden Rooster trophy, especially because we worked so hard for that moment! There’s just something about Johan’s personality, inside and outside the kitchen, that draws people to him,” says Lourens, praising his teammate.
Yes, he admits, they had their fair share of ups and downs and had to fight hard to reach the finals, but this win will always be the pinnacle of his career as a chef. Johan, in turn, says he never imagined himself in the final round.
To share this with someone like Lourens makes it even more special. Standing together as winners after that final fire made me proud of our hard work, our sacrifices, and the journey we took.”
Joy amid challenge
For Lourens and Johan, the friendships formed with the other contestants and the production team were some of the greatest highlights of the entire journey. “It was cooking with passion and adrenaline. What more could you ask for?” says Johan.
“All the challenges were crazy cool! And we learned so much about fire culture, from local braai traditions to how different cultures around the world use coals,” Lourens adds.
What challenge gave them the most grief?
“The fine pastry/milk tart challenge tops the list. I never expected that to be part of the competition, and I had never attempted something like that before,” Lourens confesses. He also points to the semi-final with guest chef Jess van Dyk (chef and owner of Post & Pepper in Stellenbosch) as one of the toughest rounds.
For Johan, the pressure peaked in the final challenge. Not only were their families present, but they had a full menu to deliver in a short amount of time. “We really loaded the menu because we wanted to prove what we could do – but that made the pressure skyrocket.” Nevertheless, it was a true test of teamwork, focus, and endurance.
Lessons from the fire
Johan says he discovered his ability to read people’s energy, which helps him stay calm and make sound decisions. He also learned that it’s okay to have more confidence in himself. Lourens initially thought it was just a braai competition, but by the end, he realised it was much more.
On a personal level, he discovered the kind of man he wants to be, for his family and himself, and the kind of chef he wants to be in the kitchen. “I also learned that I don’t need to be so hard on myself. I’ve started letting go of the past and focusing more on living and cooking for the future.”
Next steps for the winners
Lourens will continue his work as a freelance chef at some of the country’s most scenic game lodges and plans to incorporate more open-fire techniques inspired by his Kokkedoor: Vuur & Vlam experience. Pretorians can also look forward to long-table events and pop-ups where he’ll serve up his signature dishes, and yes, a milk tart made in a pizza or Ooni oven might make the menu too.
Johan is equally excited about the future. At Klein Roosboom, they’ve already launched a series of braai events leading up to Heritage Day on 24 September. “I also want to start creating content around food, fire and life. I think the real opportunities are only now starting to reveal themselves.”
Keep your eyes peeled
Look out for the next instalment in the franchise, Kokkedoor: Son & See, hosted by celebrity chef Herman Lensing and restaurateur Yolani Abrahams. This time, all teams must be family, and sparks are set to fly! Kokkedoor: Son & See will air in November/December 2025 on kykNET.
AlSO SEE: Braai mielies with three different toppings
Feature image credit: wmmedia
