Hone your braai expertise at The Robertson Small Hotel

Robertson Small Hotel's executive chef, Emile Fortuin (back) with celebrity chef, Reuben Riffel (front).

Celebrity chef, Reuben Riffel and the newly appointed executive chef at this 5-star boutique hotel, Emile Fortuin, will share their hot braai secrets and divulge signature meat and side dishes cooked from the wood-fuelled fire to gas and charcoal-based.

During these inter-active cooking demonstrations guests will also be given the opportunity to braai the perfect fillet in a culinary quest to be crowned the ultimate 'Tongmaster' of the day.

"Across race, language and region, we all share one common heritage - the braai - which has almost become like an altar upon which South Africans gather to celebrate their cultural heritage and diversity. You can barbeque anywhere in the world, but you can only braai in South Africa and nothing beats the succulent, smoky and caramalised tastes and smells created by the magical power of fire," explains Fortuin.

Adding wine to dishes

The celebration includes a 4-course country-style lunch of heritage fare created from a selection of local, seasonal ingredients and produce. Think fire roasted nuts and cheese on arrival accompanied with an ice cold, locally brewed beer followed by an al fresco feast, served between the various cooking demonstrations. Braai sensations to whet appetites include grilled prawns, authentic roosterkoek, braai salads with a twist, Springbok fillet and honeyed grilled fruit to end the day on a sweet note.

Guests will also be given the opportunity to pair the dishes with a selection of wines from the area and will be guided by certified sommelier, Susan Cashin, in discovering and understanding their own unique taste preferences.

"I've always been a diehard believer in the personal ownership and power of one's own palate. During the feast, food and wine enthusiasts will learn to select the food and beverage pairings that work best for them and elevate their lunch experience to another realm," explains Cashin, who is originally from Austin, Texas. Owning a smallholding in the Robertson area since 2001, she swapped her barbeque days for the braai cult when she moved permanently to South Africa in 2009.

The food and wine function costs R450 per person and includes all the food and wine. The event starts at noon. Seating is limited and bookings are essential.

The hotel has special accommodation packages on offer during the weekend of the event. It ranges from R1200 per person for the braai-feast followed by a sleepover, or a deluxe two-night breakaway, which includes breakfast and a seat at the Grills Gone Wild table at R1800 per person, subject to room type.

For more information, email moc.letohllamsnostreboreht@snoitavreser.