As an extremely proud South African (and an obvious love of the braai) these have been my favorite South African braai areas so far after returning home. There will of course be plenty more and if yours has been left out, make sure you send it through to me (just to make sure I get there!)

South Africa you beauty!


This is number 1 on my list and to overlook this incredibly view is  amazing whilst firing up a braai! It’s also a place very close to my heart for wildlife reasons.



The next one up has to be Tiettiesbaai, where God literally invented wind and left it there! But watching the sun set over the ocean whilst watching the flames is truly magnificent!



If you find yourself in Cape Town, then get across to Oudekraal for a braai! Awesome views of the back of Table mountain and excellent braai spots! There is a small entrance fee but it’s worth it! Apparently it gets busy on the weekends, so get there early!



Epic spot to braai with plenty set up! It’s a quick walk up to the bridge and then back again, fire up a braai with the waves crashing in front of you. Huge grass spot for you to throw out a picnic blanket or use the tables there.



We stayed here for 5 nights on our trip after ‘stumbling’ across it and what an incredible little spot! This view overlooking the bay and grabbing a beer was awesome!




This one was on the road from Skukuza to Lower Sabie, after a game drive pulled over and had a quick boerie braai with the old man.





This is one of my best potjies. Lamb neck potjie is one that is underused and the meat that is hugely underrated, however it works extremely well in a potjie.

Lamb neck is not too traditional, however it is a cheaper cut of meat and the mix of fat turns into a great gravy.

Ingredients (serves 4-6)

1 KG Lamb Neck Fillet (cubed)
10 Whole baby onions (peel but don’t chop up)
Olive Oil
Handful chopped parsley
125ml Red wine
1 Cup Boiling Water
1 block beef stock, crumbled
1 block lamb stock, crumbled
2 Large potatoes (cubed)
500ml Green beans, cut up
1 Bunch of carrots, sliced
4 Celery sticks, chopped
1 red/orange chilli pepper (chopped up)
4 Garlic cloves
1 Tbsp chilli powder
1 tsp. Black Pepper
Packet of Brown onion soup

Lamb potjie2__1413190452_105.237.198.149Potjie Time

Add some olive oil to the potjie, add the meat and seal it (ensuring all sides are browned)
Remove the meat and then brown the onions
Replace the meat and cover with the stock and red wine
Let this simmer for 1 hour
Place the parsley in the mix and then layer with potatoes, carrots and green beans
Simmer for 1 hour
Place the celery, pepper, garlic, chilli powder, black pepper and onion soup on the top of the mix (ensuring to cover the top)
Simmer for 3 hours.


4 Lamb Chops
2 Crushed Garlic cloves
1 Tbsp. fresh rosemary leaves
1 Tsp. crushed thyme
Coarse sea salt
2 -3 Tbsp olive oil


Grab a food processor and add the garlic, rosemary, thyme and salt. Mix until it’s all combined and then add the olive oil

Lamb Chop recipe

Rub this on both sides of the lamb chops and then put them in the fridge to marinade for 1-2 hours. Take them out about half an hour before so that the lamb gets up to room temperature.


Throw the chops on a very high heat, sealing them on each side for 2 minutes. For medium-rare dependant on heat total cooking time will be about 8-10 minutes in total.