Your secret to the perfect fire?
Enough dry Cabernet vines and a well-trained child to pack the wood and tend the fire in the manner to which I have become accustomed.
What’s your ultimate food to braai on the coals and your pro tip to get it just right?
West Coast galjoen or Karoo lamb chops. Be attentive and caring but never be open to anyone else’s suggestions as to when to turn, season or serve. Your braai, your domain!
Do you have a favourite homemade marinade or rub?
No, I don’t. The Lord has not led me in that direction. But if I were to stray from the straight and narrow, it would be into the arms of a Jack Parow braai sauce.
What’s your hot tip for pairing wine with braaied food?
Never run out of meat. Or wine. They are the perfect match.
Your best fireside snack?
White wine.
And if you don’t have wine in your glass, what are you drinking?
Caperitif vermouth or Swaan tonic with white Port from one of my neighbours.
And finally, what¹s your best National Braai Day memory?
Braaiing a fabulous fennel-flavoured boerewors and drinking a crisp white Burgundy while overlooking the glorious Swartland wheatlands. (There may also have been a flamingo flying across the setting sun carrying a red rose in its beak – or maybe we just had too much of that Burgundy!)
Adi is owner/winemaker at AA Badenhorst Family Wines. Learn more about their wines at, www.aabadenhorst.com
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