Barbecuing is a summertime tradition for many Canadians. But in South Africa grilling is a tradition that is passed down from generation to generation with specific recipes and customs. It’s called a Braai. Scott Vivian, the owner and chef at Beast Restaurant in Toronto, shares these recipes to help you throw your own Braai this summer.

Cape Malay Pickled Fish


  • 3 lbs Atlantic mackerel filets
  • 2 onions, sliced thin
  • 2 garlic cloves, minced
  • 8 black peppercorns
  • 4 allspice berries
  • 4 bay leaves
  • 1 red chilli pepper, sliced
  • 2 cups red wine vinegar
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 Tbsp curry powder
  • 1 teaspoon ground tumeric
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1/2 cup sunflower oil


Lightly grill filets of mackerel for two to three minutes each side. Place all other ingredients in a medium saucepan and bring to a boil. Let them reduce to a nice consistency.  Pour over mackerel in a glass dish and let marinate in fridge for 24 hours.  Remove mackerel from marinade and serve over seasonal greens.

Suggested wine pairing: Flat Roof Manor Pinot Grigio.

Roasted Chicken and Eggplant Salad


  • 4 deboned chicken thighs
  • 1 1/2 lbs eggplant
  • 1/2 seedless cucumber, peeled and sliced
  • 1/4 red onion, thinly sliced
  • 1 garlic clove, minced
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1-3 Tbsp brewed and chilled rooibos tea (to taste)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground black pepper


Roast chicken thighs in oven on 350 F (176 C) for 20 minutes or until cooked all the way through.  Once chicken had cooled, dice into 1-inch pieces.

Roast eggplant in oven on 350 F (176 C) for 30 minutes. Once cooled, scrape the flesh of eggplant out with a spoon. Mix the eggplant, cucumber, red onion and chicken.

Make vinaigrette with remaining ingredients and pour over salad and toss. Serve cold.

Suggested wine pairing: Place in the Sun Shiraz.



  • 5 lbs ground chuck
  • 2 lbs ground pork
  • 3 Tbsp whole coriander seeds
  • 1 teaspoon whole cloves
  • 2 Tbsp fine sea salt
  • 1 Tbsp fresh ground pepper
  • 1/2 teaspoon grated nutmeg
  • 2 teaspoon ground allspice
  • 1 teaspoon brown sugar
  • 1/2 cup dry red wine


Mix all ingredients together and let sit for one our before forming into desired sausage/patties.

Preheat barbeque on high for eight minutes. Reduce heat to medium high. Place sausage/patties on grill for five to six minutes each side.

Suggested wine pairing: Bodegas Norton Reserva Malbec.