For 26 years club rugby in the southern hemisphere had a distinctive flavour profile. There have been some interesting garnishes, with produce from Japan, Argentina and, more recently, the Pacific Islands enriching the plate. But from the dawn of the professional age in 1996 until the Covid-enforced hiatus in 2020, the three main ingredients have come from New Zealand, Australia and South Africa.
But now Super Rugby has “lost a bit of spice”, at least according to John Plumtree, the now Durban-based Sharks coach and former All Blacks assistant.
