One of our favourite international food publishers, Saveur, has showcased South Africa’s braai scene in a feature article and recipe for braaibroodjies and we couldn’t be prouder.

In The South African Art of Braai, published online at Saveur.com and in the print edition of Saveur Magazine, writer Mark Byrne features masters of meat Jan Scannell (known to us as Jan Braai) and Andy Fenner of Frankie Fenner Meat Merchants, with a nod to Mzoli Ngcawuzele’s popular shisa nyama joint in Gugulethu, Mzoli’s Place, and Ash Heeger’s smoke-centric eatery in the Cape Town city centre, ASH Restaurant.

 

 

A post shared by Jan Braai (@janbraai) on Jan 20, 2017 at 10:36am PST

 

The Saveur story reads like a love letter to the Mother City’s food scene: “It’s a good time to be hungry here. A network of young, talented chefs has begun to fan out through the city. There are high-end tasting menus and lowbrow street-food geniuses. There are hipster burger joints with nouveau Sloppy Joes and a croissant-slinging bakery obsessed with egg sandwiches. There are wood-fired pizza places and bright, loud sandwich joints, and menuless tapas spots tucked behind cookware shops. And, of course, there are braais…”

(Sounds like the author ate his way down Bree Street, as we recognise echoes of Clarke’s, Jason Bakery, Bocca and Chefs Warehouse in the beautiful prose.)

A post shared by Jan Braai (@janbraai) on Feb 21, 2017 at 8:33am PST

He also spent an afternoon at meat merchant Andy Fenner’s house in the city, and describes in vivid detail a scene that many braai-loving South Africans enact every weekend, with trays of braaibroodjies, boerewors with chakalaka, Karoo lamb rump, samp with beans, and mielies, washed down with beers, G&Ts and then wine, and all witnessed by some rambunctious dogs. We want to go to there. (If the mention of puppers intrigues you, be sure to check out our Pulitzer-worthy story on SA chefs and their pets.)

It all wraps up with some top tips for braaing. Check out the full feature here and compare your own braaibroodjie recipe with Andy’s here. Solid work, guys. Bravo!