How It All Started
I lit my first fire at twelve, thanks to my oupa handing me a box of matches and walking away with a wink. I burned through half a bag of charcoal and every piece of boerewors in the house before I learned that the fire matters more than bravado. That disaster sent me on a two-decade journey - culinary school, professional kitchens in Cape Town, and years learning from braai masters who could turn a simple fire into an unforgettable feast using the same principles most people never get taught.
Why I Write These Books
I left restaurant kitchens because I was tired of seeing everyday South Africans overcomplicate something that’s meant to bring people together. The techniques behind a great braai aren’t secrets - they’re simple skills often hidden behind tradition and the uncle who refuses to share his marinade recipe. I write these books to give you the same playbook I used while cooking for hundreds of guests at weddings and events, adapted for whatever fire you’re building today.
