BRAAI DAY CELEBRATING SA HERITAGE
September 2020
Proud ly brought to you by SpiceMecca
EDITOR’S NOTE AH, the braai. The meat sizzles on the grill, the aroma wafting in the air. There are peals of laughter and happiness evident on people’s faces. Then there’s the queue, with everyone piling their plates with meat, wors, grilled vegetables and salad, pap and garlic rolls. And then a few minutes later, plates are abandoned and everyone is dancing. That has always been my memories of great braais, especially on Heritage Day. Jan Braai may have coined the term, but Braai Day has always been in the lexicon of South African language. It is what many people do on Heritage Day. For some it’s also a day to celebrate the spring equinox and what better way to ring in the new season than by having a braai? In this special edition, we celebrate all things braai. From braai culture and tips that will make you a braai master, to how to set up for the perfect braai lunch, the arduous task of cleaning up afterwards and the all-important tips on how to choose the right meat for the braai – and how to braai vegetables perfectly. The recipes by Spice Mecca are a perfect representation of what constitutes the ideal braai. So I hope you will get inspired to improve your braai game for Braai Day and the coming seasons, and host the best braai that your family and friends will speak about for the foreseeable future. Let’s get braaing!
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CONTENTS BRAAI CULTURE BRAAI LIKE AN EXPERT HOW TO CHOOSE THE PERFECT MEAT FOR A BRAAI Buhle Mbonambi
TOP TIPS: FOR GRILLING PERFECT VEGGIES HOW TO: CREATE THE PERFECT BRAAI AREA BRAAI ETIQUETTE CONTACT US PUBLISHER Vasantha Angamuthu vasantha@africannewsagency. com EDITOR Buhle Mbonambi buhle.mbonambi@inl.co.za EXECUTIVE EDITOR: LIFESTYLE Nelandri Narianan nelandri.narianan@inl.co.za PRODUCTION Renata Ford renata.ford@inl.co.za DESIGN Sandhip Roy Sing sandhip.sing@inl.co.za
BRAAI DAY DRINKS HOW TO: CLEAN YOUR BRAAI STAND CHARCOAL, WOOD, COAL? WHICH IS BEST? EDITOR’S CHOICE BRAAI WITH A VIEW
COVER DESIGN Nelandri Narianan nelandri.narianan@inl.co.za BUSINESS DEVELOPMENT Keshni Odayan keshni.odayan@inl.co.za SALES Charl Reineke charl.reineke@inl.co.za Kyle Villet kyle.villet@africannewsagency. com GENERAL ENQUIRIES info@anapublishing.com
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BRAAI CULTURE LUTHO PASIYA IF YOU are a South African, you are almost certainly familiar with arriving at a braai and hoping that everything is in full swing, only to find that the food is not ready. But that also means something – that it will be a good time to lounge around and make small talk, or help prepare the food.
THE SIDE DISH QUEEN You are excellent at making salads, sauces and making sure that it’s not just meat on the plate, but also vegetables, rolls and a variety of starches. You make sure that everyone is eating a balanced meal. THE ENTERTAINER No braai is complete without you. As irritating as people may find your jokes, sometimes, your presence is missed if you haven’t been invited to the braai. Your partner may detest how much of a court jester you are, but they understand that you make your friends happy, which probably makes them love you even more. THE ICE BOY Even though many people may think it’s a demeaning role, getting the ice is as important as the meat and the sides. Hear us out. Nobody wants to drink a beverage without any ice. Half the time the hosts won’t have enough ice in their freezer anyway. And there’s also the chance that there are other missing ingredients. So while you miss out on the general fun, you are responsible for making everyone’s
The braai is a ritual of sorts; an essential foundation of social life across the country. But as a fun exercise, do you know what role you play at the braai? Are you the braai master, the side dish queen or the ice boy? Every braai has one of these individuals. This is how you spot them.
beverage taste even better. THE GROWN UP As much as you love being at a braai and hanging with your friends, you also realise that there’s a good chance someone will leave intoxicated, and so you make sure everyone consumes enough water. You are the prefect of the braai. THE BRAAI MASTER You know all the tricks of the trade. You are able to braai chicken perfectly without burning it (or undercooking it). You respect vegetables and braai them perfectly. Everyone knows not to interfere with your methods because you have proved time and again that you are the best. THE SOMMELIER Just like the side dish queen, braai master and ice boy, your job is very important. Everyone trusts you with their beverage. You make the perfect cocktails, know which beverage pairs well for the braai and are always suggesting new beverages to try out.
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BRAAI LIKE AN EXPERT We really don’t need an excuse to braai, but during Heritage Month, we are almost obligated to whip out the braai tongs, stand and all the trimmings to celebrate. But everyone has a different way of braaiing, but is it the best? A panel of experts share their tips on how to do the best braai.
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CHEF DEENA NAIDOO, MASTERCHEF SOUTH AFRICA WINNER 2012 MASTERCHEF South Africa winner Deena Naidoo prefers to stick to basics when it comes to braaiing. “I like to use simple equipment when it comes to braaiing. I find that complicated gadgets and all these things take away from the authenticity of the braaiing experience,” said Naidoo. Once the fire has reached the right stage with glowing coals and the meat has been spiced there is only one type of utensil Naidoo uses to turn the meat. “I prefer tongs when I am on the braai,” he said. “But not just any tongs. For me, it always works better if the tongs are stainless steel and not the silicone ones. “I also like them to have a long reach and have leather strap handles so I can hang them on the side of the braai and also I won’t have to worry about getting burnt,” he said. Naidoo’s top tip for anyone who wants to have a sizzling braai experience? Simple: find balance and drink plenty of liquids. “I have noticed that people tend to put their braais in places that are not steady and level. Nothing will ruin a braai quicker than having meat and charcoal on the ground, so it’s important to put it in a well-balanced position,” said Naidoo. “Braaiing is also a very draining experience so it’s always good to have plenty of liquids on hand.”
CHEF SHAUN MUNRO OF THE SOUTHERN SUN ELANGENI AND MAHARANI HOTEL SHAUN Munro, the executive chef of the Southern Sun Elangeni and Maharani Hotel, said his tools for a great grilled or braai dish were Spray and Cook and special braai tongs. “Spray and Cook stops meat, fish and chicken from sticking to the grill, allowing for easy turning and great visual grill marks. And, of course, my long-handle, stainless-steel braai tongs, which have a little torch tucked inside the handle which shines down the inside of the tongs so I can see what’s cooking,” said Munro.
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THEODASIOUS MANNIE, CULINARY ARTIST FROM GRANNY MOUSE COUNTRY HOUSE & SPA “Rosemary skewers are a great way to infuse extra flavour to your meats, such as lamb and firm fish like monkfish. “Drizzle fresh lemon during cooking, the aroma is truly irresistible,” he said. For firelighters, he suggests doing your own. “Use old egg cartons, used teabags and old candles to make great smoke-free firelighters. Dry out the teabags and egg cartons in the sun for two or three days. Spread the teabags evenly over the egg cartons, melt the candles and pour over the teabags and egg cartons.” Other tips include using an apple spray on your meat. “Pour apple juice into a spray bottle for chops or ribs. “This adds a great natural sweetness to the meat.”
SIMON BAILEY, GENERAL MANAGER AT THE ROYAL PALM HOTEL Simon suggests lighting up your braai with tortilla-style chips. Yes, those triangle-shaped delicious delights aren’t only perfect as starters but also great for starting up your fire. “Simply place the chips on your charcoal and light them up. “It’s as easy as that,” he says. For those who will be skipping out on the red meat and grilling fish this Braai Day, here’s an easy way to prevent it from notoriously sticking to the grill. “All you need to do is slice some lemons, set them on the grill and place the fish on top of the lemon slices, which also adds to the tantalising taste of the fish, and grill as desired. No stick, no fuss!”
ASHLEY CONQUEST, ENDLESS HORIZONS BOUTIQUE HOTEL How about adding a little flavour to your smoke? Well, Ashley says, throw some herbs on the fire. “Throw sprigs of fresh herbs such as sage, rosemary or thyme onto your fire. It will give your meat added flavour and make the air smell wonderful.”
HOW TO CHOOSE THE
PERFECT MEAT FOR A BRAAI LUTHO PASIYA
THE success of any braai begins at the butchery. One key thing to remember – you are not supposed to transform bad chops into good chops. You are supposed to braai good meat to perfection, and that starts with good quality food. If you are on a quest to braai a good steak, the first
TIPS TIP 1: NOT TOO THICK Not too thin, and not too thick. If it is steak, for instance, about half a centimetre is the best. If it is too thin it rips, and if it is too thick it does not cook evenly. TIP 2: LESS FAT Choose meat that has a little fat. Fat helps carry the flavour and prevents the meat from getting dry. TIP 3: CAN BE EASILY PICKED Pick meats that can easily be picked up by a pair of tongs. TIP 4: LESS BONY Avoid meat that has too many bones as it will take longer to cook, which is not what you want at a braai. TIP 5: CORRECT COLOUR Make sure the colour of the raw meat is correct. If you are not sure, ask your butcher for help. The fresher the meat, the better the braai experience and the more delicious the meal.
thing you need to do is purchase good beef. Sure, it may cost a little more, but we can guarantee that if the quality of the meat is superior, so too will be the end product. Experts mention that the meat you choose also determines the herbs and spices, preparation, cooking time, and what braai
techniques to use. When researching recipes and meat braai ideas, you can adjust everything for braaiing, and forget the oven or pan. We decided to get an expert, culinary artist at Granny Mouse Country House & Spa, Theo Mannie, to share five tips to help you choose the best meat for your braai.
Now that you have tips for picking the perfect cut of meat, here are some hacks that will make your braai life even more easier: The Temperature Matters One of the most important rules to follow when cooking steak is to bring the meat to room temperature before cooking it. You need to plan and take your meat out of the fridge at least half an hour before you cook it (for thicker cuts an hour will do). Meat that starts at room temperature will result in more evenly cooked steak. Don’t skimp on seasoning. Spice the meat or chicken more or less two hours before you get the fire going, it allows the flavours to soak into the meat and enhances the taste all around . When it comes to seasoning a steak, you need to be bold. You need to sprinkle enough sea salt and pepper on the exterior of the steak so that you can see a layer of it. A tiny pinch will not do. That layer of seasoning will not only flavour your steak from the outside in but will aid in the formation of that gorgeous crust. And simple is better. Coarse kosher salt or flaked sea salt and coarsely ground black pepper are ideal. Background image by Freepik.com food pic by Karen Sandison
TOP TIPS FOR:
Grilling perfect veggies
PARING, PEELING, CUTTING
Before you can begin grilling you need to ensure your vegetables have been thoroughly washed or rinsed to remove any chemical or biological contaminants. It is better to leave your vegetables with the peel on as it protects them from the harsh heat of a charcoal fire. However, you will want to trim away any unwanted or discoloured pieces as they will affect the presentation and flavour.
BLANCHING
Vegetables with high cellulose content such as green beans, sweetcorn or carrots, will need to be blanched until “al dente” before seasoning and then grilling. The trick is to blanch them in vegetable stock to impart more flavour. Blanching in a pot of boiling water with a bit of salt, pepper and garlic will do. One could also add a teaspoon of cream of tartar to your water to bring out the colour in your vegetables. However, take care not to blanch them too long as it strips them of important nutrients.
SEASONING, COATINGS, MARINADES
Marinate your vegetables for at least an hour before grilling. A simple mixture of lemon juice, your favourite herbs, olive oil, salt, pepper and either soy sauce or balsamic vinegar will do. You could make them spicier by adding dried chill flakes to your marinade, but be careful not to add too much oil or your vegetables may over char or burn. Whatever your coating or marinade is, always lightly oil your vegetables.
HEAT
When grilling, you want to ensure your coals or grill are hot enough to ensure your vegetables cook rapidly and that you attain an attractive char or grill pattern. Your vegetables should, however, not directly come into contact with a flame or they will burn. Intense infrared heat from hot coals is what you want to ensure your vegetables cook through while retaining the integrity of their original shape or form.
COOKING TIME
Different vegetables cook for different periods of time depending on their water or cellulose content and their size. Ensure you grill vegetables of similar size and consistency at the same time. Do not overcook them as they may become dried out, chewy or inedible (depending on what you are grilling). It is also important to remember that marinating your vegetables in an “acid” such as lemon juice or vinegar will shorten cooking times as they “cook” the vegetables on a cellular level by breaking down cellulose and the cell walls.
HOW TO CREATE:
THE PERFECT BRAAI AREA SACHA VAN NIEKERK
IF THE warm, sunny weather we’ve recently been having doesn’t spur on a flurry of memories of family get-togethers with the smell of chlorine and sizzling meat wafting through the air – are you even South African? With September being Heritage Month and the summer holidays just around the corner, there’s no better time than now to get your outdoor area in tip-top shape before braai season picks up. From stunning tiled patios to creative seating and trendy fire pits, these are the must-haves for every braai area.
1. CREATIVE OUTDOOR SEATING
When it comes to home decor, it seems people forget that their garden can be an extension of their interior. From colour themes and patterns and material, gone are the days of settling for plastic loungers and robust wooden benches that clutter your garden. Instead, go for something visually stunning, that blends in with the natural landscape of your garden or patio. From hanging seating to macrame swings hanging from trees or even sleek built-ins with cosy cushions, the options are endless.
2. OUTDOOR RUGS
To mimic the comfort level of the indoors, having a large rug near your braai area will make your space look and feel more homely. Whether you love geometric patterns or are a total romantic for florals, outdoor rugs tie together the overall space, bringing different decor elements together. Made from durable materials, they are also stain and fade resistant and come in a variety of colours and prints to fit the theme of your outdoor space.
3. TILING
If outdoor rugs aren’t your thing and you’d prefer something a little more durable and permanent, tiling is one of the most stunning outdoor decor trends to transform your braai area with. Not only are they super stylish and able to liven up dull spaces, they’re also functional too. Tiles are anti-slip and serve as a minimal maintenance material that can withstand all the scuffing, cinders ash that comes its way. From black and white Victorian tiles to colourful Moroccan themes in vivid shades of blue, yellow, orange and green, having a tiled braai area creates ..creates the illusion of boundary making your outdoor braai area appear more like a room inside the house.
4. FIRE PIT
Having a built-in fire pit allows you the versatility that a braai stand doesn’t. Blending in seamlessly with the surrounding materials of brick or stone as well as your outdoor decor, a fire pit can be transformed into a grill for fire cooking. However, unlike braai stands, fire pits call for firewood, and preferably, some smokeless coal. Now you can go from toasting up after a day at the pool to simply huddling around the fire and keeping warm.
5. OUTDOOR LIGHTING
Whether it’s studded string lights or lanterns, lighting is a vital component of creating an inviting outdoor atmosphere. Adding warmth and coziness, even as the sun begins to set, it can have a huge impact on the entire look of your garden and patio. Pay attention to where you set the lights. There are plenty of functional lighting options, you just need to find one that’s suitable for your exterior. If you’re strategic, outdoor lighting can highlight the features you already have as well as serve as a guide to visitors that leads them to your braai area as well as paths and walkways.
BRAAI ETIQUETTE DEBASHINE THANGEVELO
AS SOUTH Africans prepare to celebrate National Braai Day, in addition to practising Covid-19 safety measures, there are a few things to be mindful of when it comes to acceptable and unacceptable behaviour at a braai.
DO’S
DON’T’S
UNLESS you are being hosted, be courteous and ask the braaimaster/host what you can bring. When you arrive with your meat and drinks, always ask where is the best place to put them. Ensure there is plenty of meat – quality is everything – if you are attending a bring and share. If you are on a particular diet, take along your preferred braai option be it vegetarian, vegan or seafood, which is pricier. Although there are generally plenty of sides and salads provided, if there is a special dish you are famed for, you should enquire if you can bring it, too. My mom’s potato salad is always a treat. It is something I take over to my friends’ places, with permission, when invited over for a braai. No braai is complete without a drink in hand. Arriving with a bag of ice or two will definitely help. And, since the braaimaster has their hands full, ensure they are replenished with a drink of their choice all the time. Although the host will take care of everything, offer a helping hand, especially when it comes to setting up as well as clearing the table.
MOST braais start late afternoon, generally between 3pm to 4pm. It is best to eat something before attending. Arriving hungry will see you pigging out on snacks thereby ruining your actual braai meal. A braai is a social gathering. There’s generally a rugby game – or some sporting event – being watched, too. If not, there is often music blaring in the background. Don’t complain about the noise level. This is an unwinding session, after all. If you enjoy the braaimasters’ grills, don’t ask for a marinade recipe. There are some secrets best left with the owner. If you are invited with a partner, arriving with additional guests that haven’t been catered for is rude. Chances are a second invite won’t be forthcoming thereafter as you would have upset the host. The last cardinal rule is don’t ever give the braaimaster tips on how they should braai. It’s the biggest insult and will not be well received. Trust me, the awkwardness will be harder to swallow than the food. If you have a preference as to how you would like your meat cooked, simply let your braaimaster know and they will oblige.
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BRAAI DAY DRINKS
THERE are few things more satisfying than a chilled drink on a hot day and it doesn’t always have to be alcoholic. While the sun hasn’t officially come out to play yet and holidays are a few weeks away, sipping on a mocktail, your favourite soft drink or an iced tea is never a bad idea. Besides, you won’t have to worry about those infamous morning-after-the-nightbefore headaches. Just because your drink doesn’t include alcohol, doesn’t mean you have to settle for an ordinary fizzy drink.
Here are our tips Taste for texture The viscosity conferred by sugar or gomme syrup, the astringent qualities of the tannins in wines that can be echoed with teas and herbal concoctions, the froth of egg-white: All can help create a sort of trompe la bouche, reminding your palate of the textures and sensations of cocktails. Get better with bitter This flavour acts as an appetite stimulant, so its presence may help a non-alcoholic cocktail play the role that traditional aperitifs do. Find a new hook
Intensity may be the quality that hardest to replicate in spirit-free drinks: the mouthfeel of a beverage that contains a spirit and makes people drink a cocktail differently. In trying to echo the heat of alcohol, it’s easy to overcompensate with an aggressive hook that skews a drink out of balance, making it too bitter, spicy or sour. Shrubs, drinking vinegars that evolved from old preservation techniques, are all over these days. Mix vinegar with fruit and sugar and you can get something delicious; you can also get something truly vile, in which the
vinegar makes your eyes water before you even sip. Don’t overthink it I keep returning to the qualities that make a good “regular” cocktail. It’s not just what’s in the glass, but the entire experience, a mysterious brew of flavours and aesthetics and atmosphere – that last element as relevant for the home host as it is for bars. When you can give all of your guests drinks that are delicious, balanced and attractive, assembled with care and quality ingredients, and served with warmth, you’ve hit the hospitality sweet spot.
HOW TO:
CLEAN YOUR BRAAI STAND YOU should be treating your braai stand, especially the inside, as a sacred place and giving it the same care and attention you would any other major appliance. “My feeling is that the grill grates should be immaculate and the rest of the grill should be
DO A SEASONAL CHECK-UP
relatively clean at all times,” writes grilling guru Steven Raichlen in The Barbecue Bible. “Clean grates are essential for killer grill marks, and they help keep food from sticking.” His mantra: “Keep it hot, clean and lubricated.” Here’s how to do that:
Before you turn anything on, give your grill the once-over. For a charcoal grill, Raichlen recommends scraping out the ash from the firebox if you didn’t at the end of your last grilling season. For a gas grill, Raichlen suggests you clean the drip pans, if needed. Remove the grates and the baffle plates that help direct grease away from the burner tubes. Then make sure nothing (spiders, spider web or, other organic material) is blocking the burner tubes. If flames don’t come out of all the holes in the tubes, you’ll need to clear the obstruction with something like a bent paperclip or thin wire. Make sure your igniter is working and you hear a click and see a spark.
TURN ON THE HEAT
“Preheating is a must, and it also is the first step in cleaning the grill,” says Elizabeth Karmel, the chef and author of GirlsattheGrill.com and four cookbooks, most recently Steak and Cake. “Think of it as a sterilisation process.” For a gas grill, turn the burners to high for 10 minutes; likewise, let your charcoal grill preheat with the lid on and vents open for 10 minutes. This will help burn off anything left over from your last grill session.
SCRUB THE GRATE
Now that any residual food has been charred, it’s time to get rid of it. Karmel suggests scrubbing with a ball of crumpled foil (about the size of a navel orange) held in a pair of long-handled tongs. That’s an especially good option for people worried about stray bristles from wire brushes, but if you have a metal brush you trust, by all means use it. In his book Project Fire, Raichlen says to look for a wire brush with bristles anchored in a twisted wire coil.
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AFTERWARDS...
OIL THE GRATE (OR THE FOOD)
This is a combined cleaning and prep step, and it’s also a bit contentious. Many grilling experts recommend oiling the grate before loading it with food. Others argue that the oil residue can build up and cause food to stick. If you’re oiling the grates: With the grill on high heat, brush the grates with an oiled wad of paper towels held in that trusty pair of tongs. This will catch any bits of food you didn’t scrape off, as well as grease the grates so the food won’t stick, much like when you add fat to a pan on the stove top. Be sure you use an oil that can handle high heat. Raichlen says grapeseed and the cheaper canola are good bets.
Aluminium foil is the perfect cleaner Once you’re done with all the delicious food that’s been prepared, it’s that dreaded time – clean up. Don’t stress if you didn’t buy that fancy cleaning brush you thought would have made life so much easier – aluminium foil will work just as well. Simply roll it up in a ball, grip it with a pair of braai tongs and rub it over the hot greasy grill. The foil will help release the burnt debris from the grill. You can also use lemons cut in half to scrub your braai grid. The acid from the lemons gets rid of stubborn dirt. You can also use half an onion. Attach a brush or scouring sponge to the end of your grill. Using a little dishwashing liquid and bicarbonate of soda, give your grill a onceover with this super-sponge technique.
Here’s what to do with leftover charcoal after a braai LUTHO PASIYA Recycle to add to the next braai By far, the easiest and simplest solution is to recycle the charcoal briquettes and ash for the next time you braai. You could use tongs to knock any grey ash off the charcoal briquettes that you’ve used. Then gently nestle them back into the bottom of the grill. The fine grey charcoal dust can be cleaned out of the bottom of the grill and thrown out in any kind of garbage receptacle you see fit. Add to your charcoal chimney When you are starting up hot coals for your next braai, you can reuse charcoal briquettes and charcoal ash. They will go nicely inside the charcoal chimney. Place several fresh charcoal pieces in the top section of the chimney. Then sprinkle the used charcoal or charcoal ash on top. Add the newspaper and then light it. Don’t use too much charcoal ash on top, or the fire might choke itself out. More cleaning solutions Are you a do-it-yourselfer who likes to make things? If so, then you can make lye soap from charcoal ash. Lye soap is natural and helps clean all kinds of household products.
CHARCOAL, WOOD, GAS? WHICH IS BEST?
IT’S A debate that has raged on for years. Which one is better? Charcoal, wood or gas? Many are mostly charcoal and wood people. But some people prefer the ease and convenience of gas. So which one is best? Well, it depends who you ask. Deena Naidoo says that although gas was convenient, he usually uses charcoal. “I think it depends on the situation. But I prefer charcoal because it just has a good ability to retain the flavour. I use the gas rarely, when I am in a rush or after a long day, but charcoal is much better for a relaxed braai,” says Naidoo. When he does use gas, he says, he prefers to use a gas flame for braaing or grilling. Surprisingly, gas, wood and even charcoal are all a big no-no for Max Mqadi, owner of Max’s Lifestyle, the famous shisanyama restaurant in uMlazi. Instead, the secret to his culinary success, he says, is ordinary coal. Mqadi started using coal several
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years ago when his business picked up. “I use the coal that is used for trains,” he says. Coal is pleasing, doesn’t taint the meat and produces tasty, tender and quality meat, he explains. He orders it from Joburg and although it’s a bit pricey compared to charcoal, Mqadi says it lasts longer. “It lasts me a day. “You can use charcoal when you’re having a small braai with your friends or family but it doesn’t last long if you’re running a business,” he says. Shaun Munro is a gas fan, simply because charcoal and wood aren’t always ideal. “The gas flame heats the volcanic rock over it, so it is actually the heated rocks that cook the meat. This creates an intense, constant heat source, allowing for great flavour,” says Munro. Charcoal sometimes has a funny aroma, he says, and good wood is hard to find, so gas is his favoured method. “It’s more practical and has a
great grip on the meat.” What we have found is that even though gas is easier to work with, it steams more than it smokes, which may mean your chicken skin won’t get as crisp or flavourful. Charcoal takes a little more finesse and there is a chance of flare-ups, but it also gives you richer, smokier flavours. Wood takes longer and most of us don’t have the time. To get that wood-smoked taste, simply add wood chips to your charcoal. The trick is to sprinkle the chips over the charcoal, spray a bit of water on the chips and let the braai smoulder. We also got a hack for solving the problem of wet wood. Ashley Conquest, of Endless Horizons in Durban North, suggests putting sugar on wet wood. “Sprinkle some plain white sugar over the wood and light with Blitz. The sugar burns at a high temperature which helps you increase the internal temperature of the wood, making it easier to braai with.”
EDITOR’S CHOICE
1. LK’s Kebab Grill Set (Chrome) – R216 The split design of the kebab / sosatie skewer rods ensure a better grip on the food for even cooking.
2. Alva Roll Up BBQ Tool Set – R432 The all-in-one braai master set includes apron and tools.
BUY NOW
BUY NOW
3. Eco Square Stand For Wood – R936 A metal rack for keeping BUY NOW firewood and kindling neatly organised, ready for your braai.
5. LK’s Braai Fan – R126 A hand-operated mechanical fan to get the BUY NOW braai fire started quickly and reduce the amount of smoke.
4. MegaMaster Grill Rib Rack – R190 The ideal tool for grill BUY NOW masters to prepare juicy, flavourful ribs. Made of porcelaincoated steel, this handy braai accessory is designed to grill six racks of ribs at one time.
6. Butchers Block Carving Board – R489 Favourite feature? The drip-through gutter to catch all unwanted juices.
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BRAAI WITH A VIEW LIFESTYLE REPORTER
GET OUT your braai tongs, rev your car engine and travel to these stunning locations for a Heritage Day braai. With more South Africans enjoying the outdoors safely, there are many places to sit back, relax and braai that lovely marinated meat. Here are some of our top picks:
1. Pines Resort, Krugersdorp, Gauteng WITH the weather getting warmer, Pines Resort in Krugersdorp is just the place to cool down this Heritage Day. The resort offers water slide activities, swimming pools, and picnic and braai areas. There’s even a playground to keep the children entertained. Entry to the resort costs R120pp and tickets are only available through Computicket (a select number of spots are available). Located at 2 Ivan Smuts Ave, Silverfields in Krugersdorp. Call 011 955 3845. 2. Tala Game Reserve, KwaZulu-Natal If you want to enjoy a morning game drive before your Heritage Day braai, head to Tala Game Reserve in KwaZulu-Natal. Travellers can braai at the Rockpool area. Tala Game Reserve spans some 3 000 hectares, encompassing a mix of acacia thornveld, open grassland and wetland. It has more than 380 bird species, and plenty of big game, including kudu, hippo, buffalo, giraffe, wildebeest and eland. The reserve in Camperdown is open from 7.30am to 5pm. Rates start from R80pp. Located at R603 Umbumbulu Road, Camperdown, Pietermaritzburg, 3202. Visit www.tala.co.za
3. Cape Point, Western Cape Cape Point offers two braai sites at Olifantsbos, from where travellers can enjoy the picturesque settings around them. Boasting the most breathtaking ocean and mountain scenery in the world, Cape Point has plenty for families and friends to do, including the famous funicular, food shop and curio stores. Entry fee is R80pp. Located an hour-and-a-half from Cape Town. Visit www.capepoint.co.za/ 4. Rietvlei Zoo Farm, Johannesburg If you are looking for a place to braai, Rietvlei Zoo Farm is a great option, and they are open on Heritage Day from 9am to 6pm. The farm boasts a range of recreational and family outdoor activities, including the Rietvlei Trails. Their Picnic Park is set amid beautiful gardens and lawns, and has lapas and braai areas. Entry to the farm is R40pp. Located at 101 Swartkoppies Rd, south of Johannesburg. Call 079 041 1488. 5. Select Durban beachfront spots, KwaZulu-Natal The Durban beachfront is everyone’s favourite haunt. And with good reason. You have the warm, inviting Indian Ocean and glorious sunshine, while your feet sink into the golden sand. There are designated braai spots at the Durban beachfront. One can braai at the Country Club (known as Sun Kist) or Blue Lagoon.
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