This is me
Cook, traveller, father, husband, filmmaker, urban farmer, custodian… and not particularly in that order. I cook. I make television. I love the outdoors. I’m earning my green fingers and the open road is where I find my sanity. I was born in Durban, South Africa, grew up in Cape Town and have been burning my, Read More
With the release of my new book – Road Tripping – I’d thought it’s only right that I share one of my favourite recipes from the book! After much deliberation I settled for Bertus Basson’s Lamb Koftas! These are not only delicious and packed with flavour – but they are super easy to pull of at home. So please, do yourself a favour and get your hands messy with this one!
You will need:
- 400g minced lamb
- 10g fresh coriander, chopped
- 5 g coriander seeds, toasted and crushed
- 5 g cumin seeds, toasted and crushed
- 2 garlic cloves, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- loads of salt and pepper
Method:
Mix all of the ingredients together in a large mixing bowl, and knead the mince thoroughly until properly combined. Shape into balls and fit three on each skewer. Place on a braai grid over moderate coals and braai, while turning them often until browned on all sides. You want the koftas to still be juicy, so make sure you don’t overcook them.
While the koftas are on the go, lightly toast some pita breads and make a little salad by mixing together thinly sliced cucumber, chopped red onion and mint.
Once ready – prepare yourself for the best skewer of your life and tuck in!
Are you an adventure-seeking, dust-kicking, good-food-loving road tripper? Then I’ve got some great news for you! My NEW book, written by Helena Lombard, with Bertus Basson and Petrus Madutlela has hit all major book stores! “Road Tripping” is the latest addition to the Ultimate Braai Master recipe book collection and it comes with some great twists and turns, including how to cheat at Beer Pong, what to pack, where to travel to and the best playlist for your adventure! Grab a copy at all major outlets, and online stores.
To get your hands on a few recipes from the book, head over to the Ultimate Braai Master and get tucked in! From Ostrich Wellingtons to Bertus Basson’s Better Oyster Burger! Trust me.. you are going to want to try these ones..
Warning: It gets a little bumpy, so fasten your seatbelts, pack your sunscreen and embrace the great outdoors!
When we decided to go on a boy’s only fishing weekend in Dutoitskloof, the lads said it sounded a little tame so I came up with just the thing to liven things up – a couple of steamy birds!
What you’ll need:
- 2 whole chickens
- 2 cans of ale
- 4 gloves of garlic
- whole black pepper corns
- malden sea salt
- olive oil
- a small sprig of flat leafed parsley
First off – get the heat up and light a fire in your Weber. This is a super simple recipe that combines two of man’s favourite pastimes – braaing and cracking a can. Add 2 juicy chicks and how can it go wrong?
Chuck the garlic, pepper and salt into your pestle and mortar and mung the flavours together. Now add a good splash of olive oil and parsley – just bruise the leaves. Use this marinade to give the birds a good old massage all over, inside and out.
When the coals are ready, crack open the beers, take a swig of each and perch the well-oiled birds upright on the open cans, wriggle them down so that they’re comfortable and the cavity is filled – we don’t want them falling over. Then settle them on the grid and close the Weber. Allow the chickens to cook for between 40 – 80 minutes. The secret here is that the beer boils and steams the flesh from the inside giving it that malty flavour and keeping it juicy while the Weber acts like a braai/oven and crisps the skin. Once the chicken is done to your liking, crack open some more beers and enjoy!
Who needs other birds when these are so plump and tender!
Copyright © 2026 · All Rights Reserved · Justin Bonello
All photography courtesy of Louis Hiemstra
