There is nothing quite like the delicious dusty-bronze aroma of a freshly barbequed lamb chop to reduce any South African expat to the verge of tears. It’s the olfactory memories of countless balmy summers spent alongside the braai* that does it. Braai-withdrawal is a real thing and the team at JAN recently threw caution to the wind and made for the hills to indulge in this singularly South African pastime.

Words by Anna-Bet Stemmet

Pictures by Jan-Hendrik van der Westhuizen

The destination

The French don’t take kindly to open fires, so we made for the top of a hill in Mont Boron where we stealthily got a braai going as we overlooked Nice, Villefranche and Monaco from this singular vantage point. Of course, no braai would be complete without some tunes and libation; for this particular outing we chose the proudly South African beats of Jack Parow and wonderfully summery bouquet of Fleur du Cap wines.

On the menu

The menu consisted of herbed lamb chops, balsamic-marinated fillet and braaibroodjies**, accompanied by garlic bread and two fresh salads (pickled beetroot & onion with fresh basil; grape & fennel with purple carrot and hazelnuts). Dessert was a deliciously indulgent chocolate mousse with fresh strawberries and simply sinful madeleines. 


*Braai - Cooking meat over the coals of an open fire (similar to American BBQ, but way more rugged and manly).

**Braaibroodjie: A braaibroodjie as we make it at JAN is based on the traditional South African recipe. Take two slices fresh white bread, liberally apply butter and Mrs Balls Chutney to both slices and then arrange sliced white onion, tomato and grated Cheddar cheese on top. Close and grill over hot coals using the braai grid just before you’re ready to serve your meal.


Production and Photography: Jan Hendrik van der Westhuizen

Copy: Anna-Bet Bester

Production assistant: Inemari Rabie

Originally published 9 September 2016