#Braaihard was the name of this incredible event I went to on heritage Day. My post is somewhat delayed, but I couldn’t let this amazing celebration go unnoticed on Drizzle and Dip.

This was the 4th annual event for Caro De Waal’s family and friends. Caro, in case you didnt already know, is the food editor of Food24

It was pretty epic.

12 teams of 2 gathered from the crack of down at her house to set up their braai stations. Months of planning had gone into the development of secret recipes. Everything from Tarzan style hanging leg of lamb, to a whole suckling pig on a spit.

I was blown away by the passion and commitment that these amateur cooks brought to the party, and I was also honoured to be invited for some on-the-spot-judging along with Sam Wilson and Paul Raphaely from Nomu.

Woolies sponsored a few fabulous snacks including new products in their deli range. I can see these rocking many a  party and picnic this summer

I think my pictures pretty much tell the story, but also check out Caro’s blog post on the day.


  1. Looks amazing! Do you possibly know where I can get hold of a suckling pig?

  2. Sam

    HI Jacques, I’m afraid I don’t. Contact all ht local butcheries and ask them. I am sure you can source through the likes of Black Forrest Butchery in Wynberg or Super Meats in Kenilworth.

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