From the ember archive.
No stock photos, no stock answers — just fire-forged recipes with a little extra seasoning and a lot of cheek.
Chicken Wings
Wing it. These little drummers march straight from marinade to fire, come out crackling like a Cape Town summer, and disappear faster than you can say ‘just one more’.
Seasoning: Peri-peri, smoked paprika, garlic, brown sugar, lemon, and a whisper of Mrs Ball’s chutney glaze. Sticky, smoky, and unapologetically South African.
Pork Belly
Low, slow, and belly of the ball. Rendered over gentle coals until the fat melts like a compliment and the crackling shatters like applause.
Seasoning: Rock salt cure, fennel seed, coriander, brown sugar, garlic, and a rub of chakalaka spice. Finished with an apple-cider-and-honey lacquer that begs for another slice.
Oxtail
The tail that wagged the pot. Collagen-rich, fork-tender, and cooked low until the meat forgets where the bone begins and the gravy starts.
Seasoning: Allspice, bay leaves, thyme, ginger, garlic, tomato, and a slow-building Cape Malay warmth. Finished with a splash of red wine and a lot of patience.
Chuck Steak
The cut that punches above its price. Marbled, mischievous, and built for the braai — seared hard over coals until the outside crackles and the middle stays blushing.
Seasoning: Coffee-and-brown-sugar rub, then a blanket of braai spice, smoked paprika, garlic, and black pepper. Basted with brandy butter and rested like it just ran a marathon.
Private estate BBQ
50 guests, one fire. The recipes from this cook are still smouldering — check back once the embers settle.
Bespoke private booking
A custom menu under wraps. Whatever comes off the coals will be archived here — no spoilers, only smoke signals.
Pit-side agent
Ask the fire a question
Scaling for a crowd, hunting a substitute, or arguing with your coals about timing? Our recipe agent answers in the house voice — real quantities, real temperatures, no filler.
Tell me what you're cooking and who you're feeding.
AI assistant · confirmations always come from Belafonte
Like the look of these? Have them all week.
Wings, pork belly, oxtail and chuck steak — boxed for your week and ready to reheat. Order at least 24 hours ahead; coals need a head start.
Order the week →