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!

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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.
10Char-Roasted Chermoula LambBy Valerie PretoriusThis Easter, we're taking our love of outdoor cooking to new heights by infusing it with the vibrant flavours of North Africa. We chose lamb, a classic Easter centrepiece, for its rich, tender meat that beautifully absorbs the diverse flavours we're incorporating. Cooking it 'bush style' over coals, a method shared and celebrated in both Australian and South African culinary traditions, creates a rustic and intensely flavourful experience. The addition of Chermoula, a fragrant North African marinade, reflects our love for exploring culinary boundaries and celebrating the fusion of cultures. This recipe is a testament to the diverse influences that inspire our cooking, bringing together the heart of the open-grid braai, with the aromatic spices of the Mediterranean. It's a celebration of Easter, friendship, and the joy of sharing delicious food under the open sky.
00Irish ChampBy Valerie PretoriusChamp is a classic Irish side dish, essentially mashed potatoes with spring onions (scallions) and plenty of butter. To make it extra special, we'll soak the spring onions in warm milk to mellow their flavour and create a wonderfully creamy champ. It's a comforting and versatile side that complements many dishes. Pronunciation: Champ: /tʃæmp/ (rhymes with "stamp")
00Irish Cider Pork and OnionsBy Valerie PretoriusThis Irish Cider Pork and Onions is a hearty dish, steeped in tradition. Think back to the old country, where they'd slow-cook pork with cider to warm the soul. Now, we're taking it outside, adding that smoky braai magic.