Sitting around the same fire
Raynor Damons, senior chef de cuisine at Fairmont Zimbali Resort, shares some of his braai tips for creating delicious marinades.

Tuesday last week was National Heritage day, a day set aside for all South Africans to celebrate our rich and diverse heritage.
It has also become known as “National Braai Day”, as lighting fires and preparing great meat feasts is synonymous with South African heritage.
Archbishop Emeritus Doctor Desmond Tutu, the official patron of the National Braai Day initiative, said that on September 24, all South Africans sit
around the same fire.
Raynor Damons, senior chef de cuisine at Fairmont Zimbali Resort, shared some of his braai tips with us for creating delicious marinades for your
meat.
“Tougher or low-fat cuts of meat are best for marinating,” said Damons, “but do not ruin expensive steaks by marinating them, quality cuts like
rib-eye, porterhouse, T-bone, filet mignon and NY strip are great as they are and do not need to be marinated.”
Honey Italian marinade:
This marinade is perfect for steak, but you can
also use it for chicken or pork. It is easy to throw
together. Mix the following ingredients well, and
then pour the marinade over raw steak:
• 1 1/2 cups steak sauce
• 1 tablespoon soy sauce
• 1/3 cup Italian-style salad dressing
• 1/3 cup honey
• 1/2 teaspoon garlic powder
Salt and pepper marinade:
Marinating the steak in salt and pepper overnight
causes the flavors to seep into the cut of meat, so
you will taste savoury heat all the way to the center
of the meat when you cook it. Here is what you will
need for this marinade:
• 1 1/2 tablespoons of salt
• 2 teaspoons freshly ground pepper
• 1 teaspoon garlic salt
• 1/4 cup water
• 1/4 cup vegetable or canola oil
• 2 tablespoons of white vinegar
Balsamic marinade:
This is a classic steak marinade that brings out the
best flavors in the meat. The combination of sweet
and savory flavors will make your mouth water.
Mix together the following ingredients to make
your marinade:
• 2 medium shallots, minced
• 1 tablespoon dried thyme leaves
• 3 tablespoons (packed) dark brown sugar
• 1/4 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1/3 cup vegetable oil