Braai recipes and wine-pairing tips from the West Coast to the Karoo

Date posted:
December 7, 2010

Braai Masters of the Cape Winelands is truly South African: great food, glorious wine, stunning countryside and unsurpassed hospitality shared with friends around a braai.


With mouth-watering recipes, useful braai tips and techniques, as well as wine notes and wine-pairing suggestions from some of the Cape’s favourite wine estates, this book is a tribute to South Africa’s beloved pastime.


The inspiring yet easy-to-follow braai recipes all come from local personalities in the Cape winelands proving they are all as skilled at manning the fire as they are in the cellar.


Enjoy Jan “Boland” Coetzee’s rack of yearling lamb, Schalk Burger Senior’s wild Cape boar braai or Paul Cluver Junior’s can-can chicken in the Weber. There’s also melt-in-the-mouth gemsbok fillet, bobotie-spiced ostrich fan fillet and Elma Bruwer’s classic boerewors.


With plenty of ideas for exciting salads, side dishes, breads and desserts, this collection of recipes is sure to provide inspiration for the best braais ever. The photography and styling of nearly 30 wine estates not only captures a sumptuous collection of recipes and ideas for the braai, but also the simple pleasure of lighting up a braai and entertaining the South African way.


Written, photographed and compiled by Wines of South Africa (WOSA), an independent, non-profit organisation which promotes the export of all South African wines by building awareness of our beautiful and diverse winelands, our warm and friendly people, our hospitality and our beautiful and well-organised wine routes, our superb wines and our delicious local cuisine.



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