Being a WWF-Sassi ambassador, I felt it would just be right to start off with a nice old favourite. Yellowtail is safely green-listed and it is just amazing with locally foraged samphire and seaweed.
Being a WWF-SASSI ambassador and forager, I love the ocean and cooking with the fresh ingredients found on my doorstep in Grotto Bay. This is one of the signature dishes that started my career with the Ultimate Braai Master back in 2014. I have a few mussel recipes, but nothing beats this or tastes as true to the ocean as this one. It’s the greatest WWF-SASSI recipe ever!
Smile! Because we’ve got halloumi kebabs on the menu today! This is one cheese that always goes down well when you have a crowd over, and when it is served on a stick surrounded by bright and sweet peppers, what more could you want? Even better, pop them on the braai for a bit of extra char before serving.
This recipe is great for braais or the off-chance you’re feeling lazy in the kitchen - it’s both easy to whip up and a definite crowd-pleaser.
I am John Grundlingh, South Africa’s Ultimate Braai Master and my journey started when I was cooking with my mom every night as I grew up, and learning all the sea trade secrets and fishing from my dad. Now I'm here to share my expertise with you for MyKitchen Friday braai days.
Having guests over for a braai or a light and summery lunch this weekend? No starter will go down so well as a this smoked snoek pâté served with a selection of crackers, cheese, pickles and fresh fruit.
What we really love about this recipe is that it can easily be adapted to cook in your potjie on the beach, at the braai – wherever your fancy takes you. And a South African summer just isn’t the same without at least one seafood get-together.
Do you need your chops, like, right now? There’s no need to wait or to compromise on flavour, with this baby in your repertoire. It takes a mere 10 minutes to whip up, leaving you with plenty of time to rub it on to your chops and get them on to the fire, where they belong.
Whether you are having a good old fish braai on the beach, or roasting up a chicken at home for the family, our masala marinade is sure to become a white-meat staple in your house.
Ever had one of these fishy guys on the braai before? ‘Braai little fish over very hot coals, very quickly,’ says Ron Pocock, owner of Freshline Fisheries in Knysna. ‘The bones are small and soft enough to eat - and full of calcium!’ And what makes this dish even better? Sardines are an eco-friendly option!