A spit braai is a familiar favourite, and chances are you have experienced at least one at a huge kuier. It is one of my favourite ways to entertain around the fire, and don’t think that it is impossible to build – my friend and I used this guideline to build one in 10minutes!, Read More
Fillets are great on the fire, but you can ruin it if you’re not careful, so follow these steps to creating the perfect fillet this Summer and you’ll be laughing. Remember, keep it simple stupid.
One of our favorite things to do on the braai as South Africans is a simple lamb chop, so here’s my trick to creating the perfect lamb chop on the fire.
This is something I remember making when I was a Cub (believe it or not, I was once one). The way we did it back then was first to make a fire with just three matches – no wonder I only ever got a badge for perfect attendance! Making Stick Breads is a fun,, Read More
We’ve all done it: opened our cooler boxes a couple of days into a camping trip, only to be greeted by vegetables with scary growths and distorted faces. That’s why I love this recipe – it takes a really long time for a cabbage to grow a face. Unfortunately, cabbage has a bad reputation, Read More
Here are some ideas for the braai this summer, but the most important one is the music! It’s going to be a scorcher so let’s gear up and get ready to celebrate the great outdoors the South African way!
You’ve seen the show, but the truth is that everything that needs to happen behind the cameras in order to make the show happen is a mystery to most people in South Africa, so here’s a little inside peak at what it takes to make the Ultimate Braai Master.
If you’ve got my first book, you’ll know that I’ve already done a Greek style lamb, but I HAVE to give you Marthinus’s recipe. I’ll even admit that it might be better than mine! This is seriously delicious and really easy to make. You’ll Need: A deboned leg of lamb (about 2.5kg) 500ml Bulgarian, Read More
There are millions of burger joints in the world, most of them serving up pre-packaged rubbish, where most of the time you don’t know what you’re eating. Slapping some meat in a bun when you know what you’re eating elevates burgers to a gourmet experience. You’ll need ½ kg leanish ground mince (beef, ostrich,, Read More