• Steaks aren’t just a summertime meal idea.  Try marinating a round sirloin or blade steak and pop on the grill or in the broiler or frying pan for a tender and tasty meal.  For portion control slice before placing on platter on the table.

• Making stews is a great way to manage time effectively by cooking more than one meal at a time and freezing extra for a later dinner.   Just add your vegetables when you reheat and then you can vary the types of vegetables to offer your family more choices.

• Try marinating in a re-sealable plastic bag with ingredients as simple as a bottle of beer.   Or get creative with the beer and add balsamic vinegar, brown sugar, cornstarch, Dijon mustard, chilli powder, ketchup and garlic. Details


Charcoal is very popular but any wood that produces long-lasting coals is suitable.

Rooikrans, Camelthorn, Umbrella-thorn, Sickle-bush, even vine stumps are ideal.

Use fire lighters, but never petrol to light a fire.


Beef must be thawed before it is grilled.  Remove the meat from the freezer at least a day before use and leave it to thaw in the refrigerator in its wrapping.

Meat should be taken from the fridge at least 30 minutes before grilling.

If preferred, brush either the meat or the grill with a little cooking oil to prevent the meat from sticking to the grill.

Beef cut 2 cm thick should be placed about 10 cm from the coals.

Grill steaks as quickly as possible without scorching the meat.  Sausages, kebabs and sosaties on the other hand, have to be grilled slowly. Details