OK technically not Greg’s Table but these look so fabulous and EASY–my favourite word—guess what we will be making come the big day?

If you don’t know yet that Roodeberg is one of my favourite red blends ,let me be the first to tell you. . In the old days— doesn’t it drive you mad when somebody says that ?—we couldn’t wait to get to SAA business class international  flights where this iconic wine was available. Today it is much loved still and remains rooted in tradition. It is obvious that this one will be perfect on National Braai Day and here are some interesting twists featuring our famous boerewors.

The new 2021 vintage of the Classic Red Blend, with a Gold medal at the 2022 Michelangelo International Wine and Spirits Awards, is vibrant and silky smooth. This superbly textured wine erupts in your glass with aromatic layers of fresh red and dark fruit, hints of spice and dark chocolate. It works its magic with all your favourite braai staples hot off the coals. A cinch with juicy chops, ribs and chicken, the wine’s fruity, spicy character also goes down beautifully with meat-free alternatives.


Well-known food writer, Ilse van der Merwe of www.thefoodfox.com has given a delicious new twist to the traditional boerewors and braaibroodjie. You will love her super easy recipes.


Quick & easy braaibroodjie flatbread



This yeast-free recipe does not require any kneading or proofing and is ready to serve from scratch in about 30 minutes.


Ingredients (serves 6):

250 g (1¾ cup) white bread flour, plus extra for dusting

15 ml (1 tablespoon) baking powder

5 ml (1 teaspoon salt)

250 g (1 cup) double cream yoghurt

30 ml (2 tablespoons) butter, melted, for brushing (or olive oil)

About 80 ml (⅓ cup) chutney

1½ – 2 cups mature cheddar, grated

2 large (or a handful small) tomatoes, thinly sliced

½ red onion, thinly sliced into rounds

Salt & pepper, to taste

A handful fresh wild rocket leaves, to serve (optional)



Preheat the oven to 220° C.

For the flatbread dough: place the flour, baking powder and salt in a medium-large mixing bowl and stir well. Add the yoghurt, then use a spatula or wooden spoon to mix until it gets clumpy. Continue mixing by hand until most of the flour is incorporated and shape into a ball. Dust a clean working surface generously with flour, then use a rolling pin to roll into a rectangular shape, large enough to snugly fit into a standard baking tin (about 37 x 25 cm) – or use floured hands to press it out evenly. Transfer the dough to the baking tin lined with non-stick baking paper, then press it gently into all four corners. Brush all over with melted butter or olive oil, then bake for 8 minutes. Remove from the oven, then use a pastry brush or the back of a spoon to distribute the chutney all over the surface. Top with grated cheese, tomatoes, onion and some salt & pepper. Return to the oven for another 12 minutes or until golden brown all over. Remove from the oven, transfer to a wooden serving board, top with some rocket leaves, then slice into portions. Serve hot or at room temperature. Fabulous with boerewors done to perfection on the braai.


Boerewors tortillas


This fresh look at boerewors with a little inspiration from Mexico is a great way to entertain a crowd by creating a fun self-help station with all the toppings arranged in separate bowls. A store-bought salsa replaces the traditional tomato ‘smoor’, but feel free to make your own.


Ingredients (serves 4):

250g small tomatoes, sliced

1 red onion, finely sliced

1 – 2 ripe avocados sliced or diced

250 g sour cream

1 jar Mexican-style tomato or chipotle salsa

2 cups shredded lettuce

A small punnet coriander leaves

500 g boerewors

2 – 3 mielies (corn on the cob)

4 large or 8 small soft tortillas (corn or flour)

A few lemon/lime wedges, to serve



Prepare your fire for a braai. In the meantime, place the prepared tomatoes, onion, avocado, sour cream, salsa, lettuce and coriander in separate serving bowls to get your tortilla self-help station ready before you start to braai the boerewors. Braai the ‘wors’ and mielies on a grid over medium hot coals until cooked to your liking, turning them often. Remove from the heat and keep warm. Give your tortillas a quick toast on the grid using tongs to turn them over – you just want to freshen them up. Stack the hot tortillas and cover with a clean cloth to keep them soft. Cut the corn from the cobs and get ready to serve at once. To assemble: Place a toasted tortilla on a plate, then top with some tomato, onion, avocado, sour cream, salsa, lettuce, coriander, a piece of boerewors, some corn, and a squeeze of lime/lemon.