We have compiled a guide for beginners who are attempting to braai this Braai Day and hope that it alleviates any danger.

In his new book, a big, fat, beautiful hardcover tome with a very clever title — Atmosfire — Jan Braai shares a world (or a South Africa) of his braai secrets. Nobody knows a braai better than the ...

But not just the fact that it’s a burning accelerant, said master butcher Dorothy Labuschagne. It’s about the zones you ...

Instead of a day or more of marination, whack rosemary flavour into a whole beef fillet by braaing it on masses of soaked rosemary. Rosemary is at its peak in spring and early summer, the perfect time ...

Make a paste by crushing the cashew nuts with a drizzle of olive oil and a splash of piri piri sauce – think of the consistency of peanut butter. Rub the whole fish fillet with olive oil and place ...

Savour the succulent perfection of a Tomahawk Steak on the braai, elevated to new heights with the vibrant flavours of Chimichurri Butter. Image credit: KARAAN BEEF Break out those tongs, light up the ...

Prepare the coals to braai the pork fillet. Keep some kitchen twine for trussing handy. 1 Place the tomatoes in a small bowl. Cover with boiling water and leave to hydrate for 10 minutes. Drain, cool ...

It's a well-recognised fact that braaied steak goes well with red wine. What is further undisputed is that a steak braaied over the coals of an open wood fire has a unique, rather good taste. What ...