About fire, wood and potjies…

Who is Martelize Brink when she leaves the RSG studio?

My life revolves around work, food and my darling, Marius. Enjoying the good things in life is a daily practice, and of course I fuss over the simplest weekday dinner: how I could make it healthy, but also delicious and interesting. When I’m not working on a big project, I enjoy a simple routine. Other than that, we pray hard for our beautiful country and for world peace.

What slows down your heartbeat and broadens your smile?

Blissful Saturdays and Sundays when I don’t have to work, and we can plan what we’ll prepare on the fire. Those leisurely winter days when a potjie simmers for 3-4 hours, or a pork belly is smoked slowly in the kettle braai. (Dogs and horses have the same effect on me!)

Your father, Matie Brink, was South Africa’s potjie master – few people I know would have been able to measure up to him. What is the one golden rule he taught you that we should all follow when making a potjie?

I remember mentioning it in one of your cookbooks! Make sure your onions are well caramelised. And keep it simple. I’ve just recently proven it again with an amazing Milanese osso buco potjie. It was the best potjie I’ve made thus far this year and it requires few ingredients. All you need is quality ingredients and time.

Fire is in your blood. Why are you drawn to it?

If you can stare at a flame and hear the crackling of firewood, you’ll never feel lonely. That is company on its own. The smell of a braai fire literally raises my endorphin levels. It makes me happy instantly. I think I associate it with rest and downtime.

What can I expect if you invite me to a braai?

The menu possibilities are vast. We never invite guests without lighting a fire. We find it highly sociable. You can expect anything from fillet steak or tapas-style braai snacks to a potjie or lamb steaks.

Your book is exquisite. You prepare everything on or in the fire, yet it remains very familiar. Is it possible to prepare literally anything over the coals?

Everything in the book was obviously made to be cooked over the coals, but you can also prepare it in your kitchen – the flavour just won’t be the same. There is nothing that you can’t cook using coals as a source of heat – and I dare say, nothing that you can’t cook even better.

Your best braai tip?

Know your wood, know your heat, and use the best quality product you can afford. Lastly, use all your senses. Your nose and your ears are your best tools to determine, for example, how your potjie is doing without lifting the lid. Remember, nothing ventured, nothing gained. You learn over time.

If I make only one recipe from your book, what should it be and why?

Such a difficult question! Make the Moroccan-inspired tagine potjie, served with a simple pot bread.

There are so many opinions about wood versus charcoal. What are your thoughts?

You can give me wood to work with. Obviously, you want the wood that will provide heat that lasts, but I like to play and tinker, so give me anything. When I braai, I use only wood, but when I make a potjie, I keep a small fire going and I replenish it with briquettes. After all, you have to work economically too.

What may no person ever do around your braai fire?

Complain! It is a place for unwinding and relaxing. Be lekker.