3 October 2004
Heat management is one of the most critical components of a good braai, or barbecue. There are numerous gas-powered barbecues, but for the traditionalists doing the grilling for Cloof’s Gourmet BBQs this is too much of a compromise. No, the job is best done by real coals derived from a real fire. Using old vine stumps as firewood has been the practical – and perhaps somewhat sentimental – choice. However, the drawback of wingerdstompies (vine stumps) is that their coals lose heat quickly, so they constantly need to be augmented from an adjacent fire.

Probably more sensible is charcoal (not brickettes). The grillmaster’s favoured brand is Nam-Char, which is made from Namibian hardwood. He is not sure whether or not to believe the manufacturers’ claim that this is from sustainable wood sources, but due to the efficacy of the product prefers to trust the best of human nature.

Food for the first Gourmet BBQ of the season was cooked on vines, probably ancient chenin blanc. Pictured alongside are the Tuna skewers, marinated in the Dish oriental bbq sauce, as well as Grilled Pears with vanilla mascarpone crème and white chocolate biscotti.

Guests sat outside under shady trees and left with a rosé glow.