Welcome to the OZ Braai Recipe Collection

Discover mouth-watering dishes that unite laid-back Australian barbecue traditions with the bold flavours of a true South African braai. Whether you’re itching to impress guests with a succulent steak or simply craving the gooey goodness of a freshly toasted braaibroodjie, our recipes have you covered.

Why You’ll Love Cooking with OZ Braai

• Authentic Flavours: Each recipe captures the essence of a genuine braai, from aromatic rubs to tender cuts of meat.
• Simple Techniques: Our step-by-step guides and grilling hacks make it easy for home cooks of all skill levels to master the braai.
• Quality Ingredients: Want to add an extra punch? Don’t forget our Signature Braai Spice range, crafted to enhance the taste of meats, veggies, and more.

Before you get started, head over to our Tips and Tricks section for insider knowledge on perfecting your setup. With just a few pointers, you’ll transform any backyard barbecue into an unforgettable OZ Braai experience. Scroll down to discover your next mouth-watering meal!

Dips, Salad Dressings, Salsas, and SaucesCategories

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10Ricko’s Rotisserie Lamb Loin with Beetroot & Feta SaladBy Valerie Pretorius

10Ricko’s Spun Lemon Pepper Chicken with Tallow Fried Potatoes and Adonis SauceBy Valerie PretoriusLooking for your next OZ Braai showstopper? You've found it! This incredible recipe comes to us courtesy of Rico from Australia ReDiscovered's Season 4, Episode 4, showcasing his masterful approach to flavour and the OZ Braai Spin Basket. Prepare for the ultimate in succulent Rotisserie Maryland Chicken, perfectly complemented by our rich Tallow Fried Potatoes and a fresh Adonis Sauce. Get ready to impress! Recipe by: Rico at Australia ReDiscovered - Season 4 Episode 4

10Ricko’s Picanha with ChimichurriBy Valerie PretoriusWe're firing up the braai for a truly exceptional dish that's gaining serious traction here in Australia: Picanha with Chimichurri. This fantastic recipe, straight from the culinary adventures on Australia Rediscovered, Season 4, Episode 2 on 7Plus, brings a vibrant South American flair to your outdoor cooking. Get ready to elevate your braai game with a juicy cut of meat and a zesty, fresh sauce that'll have everyone asking for more. This recipe is designed for maximum flavour and an authentic braai experience.

00Irish Curry ChipsBy Valerie PretoriusYou might be wondering, "Curry chips? In Ireland?" But this is a genuine Irish classic! It's a popular late-night snack found in fish and chip shops across Ireland. Think of it as the ultimate comfort food. The story goes that it developed from the blending of Irish food culture with Asian spices, particularly curry. It's a unique blend that has become a beloved part of Irish cuisine.

20Rump With Shiraz Steak Sauce – A True Aussie & South African Braai CelebrationBy Valerie Pretorius

00Chimichurri Rojo (Red Chimichurri): A Smoky & Bold Take on a Classic SauceBy Valerie PretoriusIf you love deep, smoky flavours, Chimichurri Rojo is the perfect addition to your braai spread. This variation of the traditional chimichurri incorporates roasted red capsicum and smoked paprika, adding a slightly sweet and smoky taste that pairs beautifully with grilled meats, poultry, and seafood.

00Chimichurri Verde (Traditional Green Chimichurri): The Perfect Sauce for Your BraaiBy Valerie PretoriusChimichurri Verde is the traditional Argentinian sauce that has become a global favourite, especially for braais. This fresh, zesty, and herbaceous sauce is the perfect companion to grilled meats, seafood, and vegetables. The balance of garlic, parsley, vinegar, and olive oil enhances smoky, flame-grilled flavours, making it an essential condiment for any outdoor cooking experience.

30Biltong Steak 🥩 with Caramelised Balsamic VinegarBy OZ BraaiDo you enjoy biltong? Then this campfire snack or light lunch is for you. This recipe is quick to make but pack a powerful flavour punch. The spice is made of the three main biltong ingredients; Pink Salt, Black Pepper and Coriander. Braai the steak to your liking, dip it in balsamic vinegar and then dip it in the spices, too easy.