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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.”
