THROWING FLAMES
Everyone’s an expert when it comes to the fire, here are the team’s top tips
“Namibian hardwood, mopane or sekelbos only for the coals. Sekelbos is great as it’s very similar to acacia hardwoods from Namibia but it’s an invasive species.” – Jacqui Burgess
“We like the South American braai technique, asado, for lots of people. We only use wood and had a stand made for the lamb ribs and beef. Or we cook air-dried steaks, slathered in duck fat on a castiron slab heated up in the fire. We use the indirect method.” – Abigail Donnelly
“Fish on a salt slab smokes really well without breaking up the flesh. Or wrap in foil and cook on one side of the grid. Yellowtail is the best for flavour and texture.”
– Jacqui Burgess
“The hand-over-coals endurance test: 2–4 seconds and the heat is high, 5–7 and the heat is medium, and around 8–10 seconds means the heat is low.”
– Michelle Coburn
“No direct heat after searing meat. Keep it low and slow. And always keep a smaller fire on the side for extra smoke and more coals if needed later on.”
– Jacqui Burgess