I was looking forward to testing Knorr's South African sauces. I'd tasted a similar range called Something South African and loved them. I'd also heard that South Africa, with its great local ingredients "fused with European and Asian influences", is supposed to be the latest culinary thing. The omens were good. Like the Something range, Knorr's sauces are named after places in South Africa but without the map on the back to show you where they're from. Personally, I'm keen on the map ­ it looks more authentic. Still, looks aren't everything. Where is Knorr's stuff made? Cape Town? The Transvaal? No, the pack says France. Never mind, I suppose there are worse places to make food than France. First up is Franschoek Fruity Curry. The instructions are idiot proof. I fry the chicken, add the sauce then serve with new potatoes and veg. Ouch! An unpleasantly strong acidic fruitiness takes the enamel off my teeth. No curry flavour and rather like glugging from a bottle of HP Fruity Sauce. However, the kids love it ­ probably because they can mainline tomato ketchup. I cooked Cape Malay Curry in the oven (you're given a choice of fry, bake or microwave). Served with rice it was delicious. Nice heat and fruity without cruelty. The kids, with no respect for Dad's opinions, hated it. KwaZulu Pineapple & Red Pepper was next. This one's surprisingly creamy and very tasty but with precious little pineapple or red pepper on show. Karoo Tomato Bredie with Peppercorns had a provençale feel to it. This was fine but not dissimilar to any of the tomato based sauces that line the nation's cupboards. At least no one hated it. There was one final sauce, Durban Spicy Curry. My mum tried this. Her report read: "Quite hot, with a good rich flavour, but I wouldn't buy it because I could make it myself in five minutes." Feelings overall? Maybe I was expecting too much at the start. The sauces aren't special, and you could make them all yourself, but they are quick and tasty. And I might buy the Cape Malay again. {{P&P }}