Recipes
Guides written for our cuts — timings, temperatures and techniques that respect great meat.
Hard sear, rosy centre, proper rest. Master the fundamentals of South Africa's favourite steak.
A Cape Town classic — fragrant, gently spiced, and deeply comforting. Works beautifully with lamb too.
Garlic-studded, rosemary-scented, blushing pink. The centrepiece your Sunday table deserves.
Low and slow over coals until it wobbles. Glazed, charred, unforgettable.
Two steaks in one, kissed by flame. The definitive South African braai experience.
Two hours in a rich braise and the meat simply lets go. Pure cold-weather comfort.
Hand-pressed, char-grilled kebabs with warm spices — a weeknight hero on the braai or in the pan.
Bright, herby, garlicky — chimichurri is the perfect partner for a lean, tender sirloin.