Ten aspiring braai masters have been selected to duke it out over hot coals at this year’s #BattleOfTheBraai.
Capegate Shopping Centre has announced the finalists for the ultimate cook-off that is set to take place on September 17.
During the competition the braai challengers, six men and four women, will be allowed three assistants each in the searing two elimination rounds.
In the first round, the top 5 contestants who make the juiciest boerewors roll will be moved to the next round and participate in a challenge to braai the tastiest steak. Only three will be chosen to make their signature braai dishes and compete for the top prize.
The contestants were chosen from a large number of entrants who were champing at the bit to show off their creative cooking skills and what one can accomplish with a pair of tongs over an open flame.
“With entries up 70% from 2021, we’ve had our work cut out for us in selecting the top 10 finalists to battle it out for the top honours this year,” said Capegate’s marketing manager, Zoë Ganz.
“The recipes sound amazing, and we can’t wait to experience the festivities, flavours and aromas of our contenders’ dishes.”
Quinton Mtyala, assistant editor of the Cape Argus, will join fellow judges – chef and taste author Clement Pedro, and chef and food influencer Bas Newman.
“Braaing is all about temperature control. Getting those fires just right and keeping them going is an art form. Doing so under pressure from competition is another thing entirely, but like Zoë, I too can’t wait to get stuck in and enjoy the fruits of our contestants’ labours, and hope to see many of our readers there too,” said Mtyala.
The top 10 contests have chosen their dishes they hope to prepare if they make it to the finals:
*Ilse Burrows – gin lemon and lime pork fillet served with three cheeses roosterbrood.
*Marilyn Davids – beef fillet with pineapple or mango glaze served with chilli pineapple or mango salad.
*Janice Johnson – flame-grilled chicken sprinkled with nyama spice and a pinch of salt.
*Andrea Geldenhuys – braised maasbankers (mackerel) marinated in tree oil and six gun spice and masala spice.
*Tobias Lombard – double stuffed lamb rib, served with a gourmet braaibroodjie.
*Randall Maarman – surf and turf with a rosemary and garlic infused rump, served with grilled garlic, paprika, salt prawns with squeeze of lemon and sides of potatoes and salad.
*Johan Fritz – whole picanha (steak) with Madagascan pepper, brandy and mushroom sauce served with roast vegetable couscous salad.
*Tinus Stoltz – flame-grilled deboned leg of lamb, marinated and served on a fresh roosterkoek with rocket and basil pesto.
*Wessel de Lange – dukkah venison fillet with a balsamic reduction, flamed grilled to perfection.
*Dawid Lübbe – succulent skaapstertjies (lamb tails) with special spice, accompanied by grilled sweet potatoes dressed in a creamy caramel sauce infused with ginger and orange followed by a fried corn salad.
The Capegate Braai Challenge takes place during the centre’s Gin and Beer Festival on September 16 and 17.
Tickets for the event cost R80 and are available from Webtickets.