Interviewing Justin Bonello: the Ultimate Braai Master

It all started with an idea, which then turned into a TV show, and now it’s even a book! Justin Bonello’s Ultimate Braai Master is like a journey that teaches you all about braais. It takes you across South Africa on an 8000 kilometer culinary adventure, exploring our country’s land, traditions, and food. Today, I had the pleasure of chatting with Justin Bonello, the host and author of Ultimate Braai Master (UBM), to learn more about the world of braais and his latest book.

Tell us more about the book and its role in educating about braais.

When you hang out with friends, there’s always that one person who takes charge of the grill – the Braai Master. They’re responsible for cooking up a delicious chisa nyama (or braaiing in Zulu). The only problem is, your braai universe is limited to your group of friends, and you never get to explore new ideas. That’s where the UBM comes in. It expands your braai universe, introducing you to fresh and exciting concepts.

What can you expect from this book?

This book is more than just a collection of recipes. It takes you on a journey across South Africa, giving you a taste of the ultimate braai road trip and the amazing people who made it happen. Along the way, you’ll discover interesting facts about South Africa, find entertaining introductions, and learn useful tips like potjie basics.

How did we decide which recipes to include?

So here’s the deal – the best recipes from the show made it into this book. But you know what’s really cool? They also included some of the weirdest and most amazing recipes. I’m talking about stuff like walkie talkies (which are actually chicken necks), a salad with pears, walnuts, and crème fraiche, and these awesome braai tapas. I mean, seriously, why didn’t I think of these first?

So, do you have a favorite recipe from the book?

Okay, this is a tough one. There are the classic recipes that are just perfect for impressing your friends at a barbecue. But then there are these unexpected recipes that really open your mind to what a braai can be. Like, who would have thought of making snoek liver sausage, baked apple tart, or fillet stuffed pork belly on the braai? It’s not just about the usual chops and boerewors, my friend.

And how about your favorite destination from the road trip?

There are two places in the world that I absolutely adore: the Orange River Gorge and the Wild Coast. These spots are truly special to me because of their vast open spaces, breathtaking landscapes, and the absence of distractions and pollution. They have a magical quality that I can’t get enough of.

What surprised me the most?

I had wrongly assumed that everyone had experienced South Africa like I had. But the impact of the contestants’ experiences really caught me off guard. Seeing two sisters from Soweto, who had never left Johannesburg, standing on the banks of the Orange River or catching trout in KwaZulu Natal was truly mind-blowing. The Ultimate Braai Master truly motivates South Africans to explore and discover more of our beautiful country.

The best cooking tip I learned?

Food and the art of cooking it is really quite simple. If you understand timing, combinations, and heat sources, you can do anything on the braai. And don’t be afraid to try new things and experiment!

Some people say that braaing is only for meat-eaters. How would I respond?

That’s not true. As a meat-eater, you might expect there to always be meat on the braai, but you should change your preconceived notions about what can be cooked on the braai. The truth is, you can make anything on the braai. In fact, there are plenty of vegetarian options in the book, ranging from smoky pumpkin soup to herby olive and sundried tomato braai spuds. There’s something in the book for everyone.

What food do I recommend for Christmas?

When it comes to Christmas in South Africa, it’s important to embrace the local flavors. For instance, if I’m spending the festive season in the Transkei, our Christmas theme revolves around the wild coast, and we indulge in delicious seafood like fish, mussels, and oysters. Instead of relying on imported goods, it’s best to celebrate the environment you’re in by using ingredients from the area. Select around ten or fifteen items that represent the region and prepare them in a festive way on the braai. Not only will this create a flavorful meal, but it will also bring the whole family together.

Got any tips for aspiring Ultimate Braai Masters?

So, here’s my advice: when it comes to starting a fire for a braai, don’t limit yourself. Keep an open mind and embrace the opportunity to explore the area you’re in. Not only will it enhance your trip, but it’ll also give you a chance to try something new. Take a stroll through the local markets, discover locally sourced ingredients, and learn about different cooking methods from the locals.

But what do you need to get ‘braai ready’?

Believe it or not, you already have everything you need. You don’t need fancy equipment or expensive ingredients. Just grab some real wood (preferably the alien kind) instead of briquettes and let your creativity run wild. Even an old wheelbarrow can serve as the perfect braai pit. The most important thing is to have a gathering place where everyone can come together.

Are there any things braaiers should avoid at all costs?

When it comes to braaiing, there are a few things I believe in. First, I prefer using compressed briquettes for a better-cooked steak, even if some of my friends like it well done (laughs). Secondly, I always make sure to have a designated cook to avoid the chaos of too many cooks in the kitchen. And lastly, gas is best saved for skottel breakfasts.

What should I absolutely remember when braaiing?

It’s important to be mindful of our surroundings and not cause any bush fires while braaiing. We can also make a difference by using organic and free-range ingredients. It’s not only good for our health but also supports local communities. When we use the bare minimum and immerse ourselves in the local culture, we create a deeper connection with the places we visit and have richer experiences.

What’s your go-to braai recipe?

Let me tell you about Kliprib – a truly simple recipe with a rather unusual cooking method. I have a friend named Kobus who lives on a farm in the Tankwa Karoo. He decided to make lamb ribs, which have a bit of a reputation for being fatty and tricky to cook. The reason is that the fat tends to drip onto the fire, causing the flames to flare up. But Kobus found a clever solution.

Instead of cooking the ribs directly over the fire, he came up with a genius idea. He took two extremely hot flat igneous rocks and placed them on the fire for about an hour. Once the rocks were super-charged with heat, he seasoned the ribs with salt and pepper and put them in between the rocks. And you know what? The combination of the blazing hot rocks, the fatty meat, and the absence of direct flames cooked those ribs to perfection in just 45 minutes!

I have to say, those were the best ribs I’ve ever had. The meat was tender, juicy, and packed with flavor. And the best part? There were no fire flare-ups to deal with!

So, what’s the takeaway?

They say in South Africa that sport brings us together. But you know what? I think braai brings us together even more. We all call it braai in all 11 languages, and it’s like a universal language that connects us as Africans. The show and the book are truly South African, made by South Africans. So go ahead, buy the book, watch the show, but most importantly, go out and explore our beautiful country and have a braai!

You can find Justin Bonello’s Ultimate Braai Master at any good book store.
It costs R200, or you can buy it online

The call for entries for the next season of the Ultimate Braai Master will take place in December and January.
It will be online.

www.ultimatebraaimaster.co.za

Pictures courtesy of The Ultimate Braai Master.