Spit Braai and South African Braai

The Spit Braai: The Ultimate Crowd Pleaser

When it comes to feeding a large crowd with effortless theatrical flair, nothing beats a spit braai (rotisserie). This method involves slowly roasting a whole animal—usually lamb, pork, or beef—on a motorized, rotating metal spit over a steady heat source.


• The Flavor Profile: Because the meat continuously rotates, it self-bastes in its own juices and marinade. This locks in incredible moisture, resulting in exceptionally tender, fall-off-the-bone meat with a perfectly crisped outer layer.


• Best For: Large events, weddings, milestone birthdays, corporate functions, and massive family gatherings.
• The Experience: A spit braai is pure entertainment. Guests love gathering around to watch the meat slowly turn and golden, building up an appetite as the rich aromas fill the air. It’s a low-stress option for hosts, as the meat cooks evenly over several hours with minimal intervention.

 

The traditional charcoal or wood braai is the backbone of South African weekends. It is highly interactive, deeply personal, and relies heavily on the skill of the Braaimaster to manage the live coals (blou kole) and perfectly time a variety of meats.

The Flavor Profile: Cooking directly over hot charcoal or hardwood (like Kameeldoring or Sekelbos) infuses the meat with that unmistakable, authentic smoky flavor. It creates a beautiful, charred crust on the outside while keeping the inside juicy.

We Cater For : Corporate Events, Parties , and So Much More.

The Experience: This is where the social magic happens. Guests gather around the fire with a cold beverage chatting while our chefs cook the meat to perfection. We offer:
  • Boerewors: The essential South African spiced coriander sausage.
  • Lamb Chops & Steaks: Searing hot and fast for maximum flavor.
  • Chicken Pieces: Drumsticks, Thighs or 1/4 Chicken braai to perfection 
  • Braaibroodjies or Pap or Bread Rolls: Iconic toasted sandwiches filled with cheese, tomato, onion, and chutney, slowly crisped over the dying embers or delicious pap topped with mouth watering chakalaka.

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