• 500g Lean Beef Mince
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Egg
  • 30ml Breadcrumbs
  • 6 French Chives Sprigs, chopped
  • 100g Creamy Goat's Cheese


  • 100g Rocket, washed
  • Half a Red Onion, thinly sliced
  • 60g Raw, chopped walnuts
  • 4 Sesame Seed Burger Buns
  • 4 French Chives Sprigs, chopped


  • 100ml Beer
  • 70ml Hot Mustard
  • 25ml Tomato Sauce
  • 15ml Sugar
  • Salt & Pepper to taste

Combine all of the patty ingredients, except the goat's cheese, in one bowl and combine. Shape the meat into 8 half patties. Smear a quarter of the goat's cheese on 4 of the half patties; then put another half patty on top to form a whole burger. Make sure to merge the edges well so that no cheese escapes while braaing. Rest patties in fridge for at least 1 hour.

Combine all the sauce ingredients and heat in a saucepan until the mixture thickens. Keep warm.

Preheat your Char-Broil grill to high. Season the grid with some olive oil and throw those patties on. Grill each side for 2 minutes twice so that you can achieve the perfect diamond sear marks. Toast your hamburger buns while you wait for the patties.

Last step - build the most EPIC burger ever. Start with your rocket and steaming hot patty. Drizzle this with your beer sauce and top it off with your onions, chives and walnuts.
Enjoy immediately!



  • 375ml Flour
  • 375ml Coconut
  • 45ml Brown Sugar
  • 190g Butter
  • Pinch of Salt


  • 7 Class 1 Apples
  • 50ml Dried Currants
  • 100g Butter
  • 100g Pecan Nuts
  • 250ml Brown Sugar
  • 15ml Cinnamon
  • 187.5ml Flour
  • 5ml Vanilla Essence

Crumb Topping

  • 250ml Flour
  • 250ml Brown Sugar
  • 100g Pecan Nuts
  • 62.5ml Coconut
  • 15ml Cinnamon
  • 100g Butter, Melted

To prepare the crust, combine all the dry ingredients in a bowl. Slightly soften the butter and cut it into the dry ingredients. The dough will come together easily and combine the last bits by hand. Press the crust dough into a well buttered pie dish (30cm) until it is 7mm in thickness.

Peel and core the apples. Slice into 4mm thick slices, not too thin to become mushy and not too thick so that it will not cook. Melt the filling butter in a pot. Add in the brown sugar, cinnamon and flour to the melted butter and mix well with a whisk. Add a little bit of water to create a thinner consistency. Once it resembles a light caramel sauce add in the vanilla essence, apples, currants and chopped pecan nuts. Fill your pie crust with the delicious filling and make sure it is compact.

To create your crumb topping, combine the flour, brown sugar, pecan nuts, cinnamon and coconut. Add in the melted butter a little at a time while combining it with a fork. Sprinkle this generously over the filled pie.

Preheat your Char-Broil grill to medium. Leave one of the grates off, so that you have space to place the pie dish without risking any damage to it. Use a large foil pan underneath the pie dish to catch any bubbling filling. Bake the apple crumble with a closed lid for 1 hour or until the crumble is crisp on top. Let the crumble stand for at least 6 hours to set.

Slice, garnish with fresh cream and enjoy!



  • 4 large Chicken Breasts
  • 150g Cream Cheese
  • 4 Large slices of Prosciutto Crudo
  • 150g Sliced Mozzarella
  • 100ml Basil Pesto
  • 2 Brinjals
  • 2 Red Peppers
  • 2 Green Peppers
  • 2 Yellow Peppers
  • Cos Lettuce
  • Olive oil
  • Toothpicks
  • Salt and Pepper

Flatten and butterfly each chicken breast carefully. Spread a layer of pesto, salt and pepper on the inside. Scoop in a dollop of cream cheese and a few slices of mozzarella. Roll the breast tightly. Wrap a piece of Prosciutto around the breast and secure lightly with toothpicks. Place in a baking tray.

Prepare your veggies, by slicing into large segments that braai easily. Cut the cos lettuce heads in half.
Preheat your Char-Brail grill to high.

Use a cooking base to elevate your dish from the grid. Place the baking dish, covered in foil, in the middle of your Char-broil grid and close the lid. Bake for about 35 minutes and test with a knife. Once the chicken breasts are cooked, grill all veggies directly on the hot grids.

Remove from the braai. Build veggie lowers by piling the brinjal and pepper together, secure with a toothpick. Drizzle the last basil pesto over the chicken breasts and enjoy.

COOKING TIME: 35 minutes
YIELDS: 4 portions



  • 300g couscous (semolina)
  • 100ml olive oil
  • 50g softened butter
  • 1 sweet red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 large onions, thinly sliced
  • 1-2 garlic cloves, finely chopped
  • 1 branch of thyme
  • 1 bay leaf
  • 100ml red wine vinegar
  • 1 can(about 400ml) chopped tomatoes
  • Salt and pepper


  • 600g ostrich fillet, cubed
  • 600g kudu fillet, cubed
  • 1 sweet red pepper
  • 1 green pepper
  • 1 red onion
  • Olive oil


  • 300g couscous
  • 50g softened butter

Rocket Pestro Oil

  • 100g rocket
  • 20g pine nuts
  • 2 garlic cloves
  • 300ml olive oil
  • Salt and pepper

Prepare the couscous with 350 ml boiling water, 1 tablespoon of the olive oil and a pinch of salt. Mix well, cover with cling film and leave to stand for 5 minutes. Add the butter and fluff with a fork to separate the grains.
For the marmalade, heat the remaining olive oil and cook the sweet peppers and onions for 3 minutes on high. Add the garlic, thyme leaves, bay leaf and vinegar, and cook until most of the liquid has evaporated. Add the tomatoes, season with salt and pepper, turn down the heat and simmer until the mixture acquires a jam-like consistency.

For the pesto oil, combine all the ingredients in a food processor until you have a smooth sauce. Moisten the cubes of ostrich meat with a little olive oil and seal in a pan until lightly browned.

Thread the meat on sosatie sticks, alternating with the pepper and onion strips. Brush with olive oil, season with salt and pepper. Preheat your Char-Broil grill to high. Season the grid with some olive oil and place the sosaties directly onto the grid, until the meat is cooked to your liking but the vegetables are still crisp.

To serve, mix the couscous with the sweet pepper marmalade. Place a 1 kudu and 1 ostrich sosatie on top and drizzle a thin stream of pesto around the edge of the plate. Garnish with a few rocket leaves and serve immediately.

COOKING TIME: 40 minutes
YIELDS: 4 portions



  • 2 tsp Fresh Thyme
  • 2 tsp Fresh Mint
  • 2 tsp Fresh Rosemary
  • 2 tsp Fresh Crushed Garlic
  • 1 tsp Fresh Oregano
  • 1 tsp Steak & Chops
  • 6-8 should or baby lamb chops

Mix the first six ingredients in a small flat dish. Place the chops in the marinade. Cover and rest for 1 hour.

Preheat your Char-Broil grill to medium. Season the grid with some olive oil and grill the chops over medium heat 6 to 8 minutes for medium doneness.

Remember to turn frequently to avoid burning your marinade.

Serve and Enjoy!

COOKING TIME: 10 minutes
YIELDS: 4 portions



  • 2kg potatoes
  • 1 small butternut
  • 250ml Cream - half for the layers and half for the topping
  • 250ml Grated Parmeson
  • Nutmeg
  • Salt and pepper to taste
  • 100g butter

Wash the potatoes, but leave the skins on. Use a mandolin or very sharp knife and cut the potatoes and butternut in very thin slices, like you would do for a potato bake. Do all this over or in a bowl of water so that all the starch can rinse off the potatoes.

When you are done, dry the vegetable slices in a salad spinner or a dry cloth and begin layering your cake. Use a spring form pan otherwise it will be hard to get the cake from the pan. Alternatively, use a pie dish and just make a pie. Butter the pan or spray with non-stick spray.

Preheat your Char-Broil grill to high

Pack a layer of potatoes in the bottom of the pan; making sure the potatoes overlap with each other. Sprinkle with a tiny bit of salt, a grinding of nutmeg and some black pepper. Do another two layers of potatoes the same way and then do a layer of butternut. Every third layer or so, drizzle some of your cream over the vegetables, about 1 tablespoon. Repeat the layer until the pan is full. Halfway though use your hands and compress the vegetables. When the pan is full and you are sure that there is no more space, cover the cake with foil. Place some foil over the bottom of the pan too, just in case some of the cream leaks out. Place a heavy oven proof plate or some river stones on the foil to compress the cake while it bakes.

Use a cooking base to elevate your dish from the grid. Place the cake in the middle of your Char-broil grid and close the lid. Bake for about an hour, test with a knife and bake more if necessary. Once the vegetables are cooked, beat the remaining cream and mix with the grated Parmesan. Spoon over the top of the cake and bake for another 10 minutes to form a gratin topping.

Remove from the braai, rest for a few minutes and remove the spring form pan if you used one. Slice and serve.

COOKING TIME: 90 minutes
YIELDS: 12 portions