On the 11th and 12th of August between 11am and 3pm, the chefs from CTIA Centurion, will be cooking these delicious treats on the Big Green Egg:

• Smoked pork belly with apple puree served with glazed baby carrots & broccoli

• Greek milk tart served with a cinnamon whipped cream, grilled glazed pineapple and fresh mint sprigs

We can’t wait to meet you there!

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Our first EGGcademy class is on 26 May. Here’s what you can expect:

• Butchery tour
• Beef butchery demonstration
• Discussions around grass fed vs feedlot meat
• Frankie Fenner’s philosophies
• Hands-on preparation of three cuts including recipe applications
• Cooking advice for various cuts on the Big Green Egg

TASTING!!

Complimentary beer and wine.

R800 per head
Saturday, 26th May. 15h00 – 17h30

Space is very limited. Book yours through orders@ffmm.co.za .

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Land Rover Durban, proud sponsor of the annual Horse and Wine Festival, put on quite a show on Saturday, 22 July 2017, as they launched their All New Discovery at Shongweni Club, Durban. Public participants had the opportunity to experience the full extent of this model’s (and others’) capabilities, thanks to the premium SUV’s state of the art articulation, Traction Control and Terrain Response at the Terrapod Experience as well as taking a vehicle out on a test drive.

Big Green Egg catered for the event with chef Graham Neilson of 9th Avenue Bistro fame serving up slow cooked Korean BBQ style beef short rib on sticky coconut rice. Durban may enjoy relatively mild Winter temperatures, but this hearty hot dish went down a treat to keep the Hillcrest chill at bay! Overheard from a gent sitting nearby, “Now, this is seriously good chow!”

Visitors were encouraged to enter the Land Rover competition to win a Large Big Green Egg by answering the easy question of where their Durban office is  (41 Somtseu Road, Durban) and a winner was drawn in the afternoon. Lucky Warren Richards took home the prize worth over R23000!

At the event, Land Rover Durban also announced their giveaway of a Big Green Egg gift with every vehicle bought at their dealership until the end of August. Contact Sue-Anne Tolken on 031 314 5555 for further information.

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On a blustery Sunday morning, the Big Green Egg team set to work converting a parking lot (!) into the scene for an interactive cooking class. With table cloths threatening to blow away in the wind, we transformed the drab space into a green little hub for 10 enthusiastic cooks to learn more about just what their EGG could do. Included in our lunch party were also a few people interested in joining the EGG family who first wanted to try it out – they’re now converts or EGGheads as we call them!

Chef Andrew’s menu included:

Smoked chicken on a cucumber, strawberry and quinoa salad;
Chargrilled dukka rubbed lamb on roasted vegetables;
Pear soufflé with spiced Muscovado cream

The cooks got to cooking and moved effortlessly between smoking, grilling and baking (thanks Big Green Egg!) with Andrew guiding them along the way with insider’s tips and anecdotes from his time in the restaurant trade.

Lunch was sampled by everyone at their workstations and the general consensus was that the menu was simple enough to recreate at home – some guests have decided on this as their Christmas menu – yet, challenging enough for those EGG owners who were looking to extend their culinary skill. All in all, a great time was had by all and we look forward to more cooking demos with Andrew in the new year.

Sign up for our newsletter to be invited to our next cooking class. Classes are held at various venues in Johannesburg, Cape Town and Durban. 

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5 EGG stations were set up and chef Gerhard Koekemoer from Miele created a real bounty table of mystery ingredients which he revealed when all the guests had arrived. From the variety of fish, beef, beans, chicken, herbs and spices, smoking chips and more, the 5 teams had 10 minutes only to devise a menu of their own unique creation. Once the allotted time was up, they had a mere 30 minutes to cook the entire dish on the Big Green Egg! 

And were they adventurous! The judges – food writer and anthropologist Anna Trapido and renowned butcher and entrepreneur, Caroline McCann – had a difficult time judging little bunny chows, a malva pudding, bean chapatis and more. All cooked entirely on the provided Big Green Eggs.

Once the cooking came to an end, guests enjoyed a scrumptious three course meal prepared by chef Gerhard on a Big Green Egg. The menu included:

• Smoked beetroot salad, toasted almonds, goats cheese and kale ash
• Shortrib stew, deep fried pap cakes, watercress and pea mousse
• Smoked chocolate cheesecake brownies, candied orange gravel

The judges were so impressed by the plated items presented by the teams, they announced a tie. Hilary Biller, Graeme Watkins, Nidha Narrandes, Anina Meyer and Dee Aylward had minutes only to correctly guess as many ingredients as they could from the main meal they’d just enjoyed! In the end, there could only be one winner and Hilary Biller of Sunday Times is now the proud owner of a Big Green Egg worth over R23 000.

Feedback from the Big Green Egg Cook-Off was immensely positive with many guests initially apprehensive of cooking an entire meal on the EGG! Once they got into the swing of things, however, their culinary creativity was unleashed and the judges – and Big Green Egg South Africa – were super impressed by what was delivered.

Each guest went home with a goodie bag which included Big Green Egg Premium Tool Set, charcoal, firelighters, apron, The Wolftrap Wine, Braeside Meat Market biltong and a Miele wooden spoon.

We look forward to seeing you at our next event!

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Flatbreads come in a variety of local incarnations such as naan and tortillas. With only a handful of ingredients, we served our flatbreads with a choice of two toppings: Cherry Wood Chip smoked chicken or Mediterranean inspired grilled Aubergine.

With the chicken brined a day before, the juiciness of the bird was just unimaginable! A scattering of wood chips amongst the coal resulted in delicately flavoured chicken strips which were placed on top of garlic hummus and then topped with greens and cashews.

On the vegetarian option went a red pepper pesto, grilled aubergine and micro herbs topped with a drizzle of olive oil.

You can follow chef Callie-Anne on Instagram or catch her flatbread recipe here.

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• Smoking Chips: Colder temps call for the woody aromas of our Jack Daniels chips, Pecan and Cherry flavoured chips and our very popular Cedar and Alder Grilling Planks.
• Nest & Table Covers:  Show the EGG some love, cover up and protect against the elements.
• Premium Tool Set: Perfect gift for any occasion, it includes Tongs, a Fork and Spatula constructed of durable stainless steel.
• Stainless Steel Mini-Burger Slider Basket: Trust us, he’ll want to be behind the braai all the time flipping delicious burgers with ease.
• Meat Claws: Dad will tap into his inner caveman as he rips through big cuts of beef, pork or lamb.
• Tel-Tru Large Dial Temperature Gauge: With this oversized easy-to-read dial, bigger really is better!

If all else fails, a Big Green Egg Gift Voucher can of course be used by Dad to buy himself whatever his (foodie) heart desires!

With the Father’s Day gift sorted, what else do you need for a smoking day where Dad can show off his chops as King of the Grill? A great recipe…

Big Green Egg South Africa is lucky to count a number of chefs as local fans – or EGGheads as they are often called. Whether Dad cooks his own lunch or delegates to you, these delicious grilling recipes should inspire you both:

• Margot Janse’s Sticky Beef Short Ribs
• Reuben Riffel’s Ultimate Steak and Smoked Seafood Stew
• Bertus Basson’s Grilled Entrecote of Beef
• 9th Avenue Bistro’s Slow Roast Pork Belly 

If Dad’s in charge of the braai, he’ll want to pop into one of our Father’s Day demos with Patio Warehouse before-hand for advice on the perfect grilling experience. The Braffia – the duo made up of BraaiBoy and Corne “Borries” Bornman – will be in attendance at the Centurion demo day to show Dad how to smoke his own food at home. Big Green Egg and the Braffia will soon be offering a smoking class to teach you how to Smoke Southern (African) style, so watch this space as you’ll definitely want to book a spot for Dad.

So, shop, stock up and get smoking this Father’s Day!

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Chefs, including the very respected David Higgs, dropped by the Big Green Egg exhibition and were very interested to hear how they could “go green”. Fuel efficiency in a commercial kitchen where a conventional electric oven costs between R70 and R100 per hour to run, is a significant consideration. Big Green Egg’s economical charcoal use of 4.5kgs over 8 hours at 160°C was very well received indeed!

Watch the video here.

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The concept of Nose to Tail cooking is not new. Our grandparents and theirs used to prepare meals using what we would today describe as “un-sexy” cuts of meat, including tender organ meats like heart, kidneys and livers. A renewed interest in this sort of cooking came around 1999 when British chef, Fergus Henderson, penned “Nose to Tail Eating: A Kind of British Cooking in England”. It fast became a bestseller and the food trend known as Nose to Tail kicked off.

Food waste is a big problem. According to a study by UNEP and the World Resources Institute, about one third of of all food produced worldwide, worth around US$1 trillion, gets lost or wasted in food production and consumption systems.

We pride ourselves on our “green” credentials and when we were researching themes for EGGcademy, the South African economy just so happened to take a bit of a blow. Every South African, from upper to lower class, have had to tighten their belts. What better way to do our bit for the environment by embracing Nose to Tail eating whilst spending wisely, too!

Chef Gerhard Koekemoer of Miele created a menu that pushed the boundaries, yet retained some familiar favourites. “Ouma se tong resep” (Gran’s tongue recipe) just became super sexy when served smoked with a sweet mustard sauce! Traditional stew got a makeover and became “Boneless short rib with steamed wild rice”.

Champion of the Slow Food movement in South Africa, Caroline McCann of Braeside Butchery in Parkhurst, Johannesburg, provided spectacular quality short rib, tongue and Picanha steak. NoMu’s roast rub enhanced their flavours beautifully, while their sweet rub gave a decadent twist to the pudding. All of this was perfectly accompanied by The Wolftrap wine.

EGGcademy menu:

• Hearty beef sliders with a smoked aioli
• Smoked beef tongue with a sweet mustard sauce
• Boneless short rib served with steamed wild rice
• Chargrilled Picanha steak with a NoMu roast rub
• Provencal style garlic bread
• Cabbage & quinoa salad with dates, almonds and a citrus dressing
• Self-Saucing Chocolate dessert

The small class thoroughly enjoyed getting hands-on cooking experience. Participants learnt how to light and control the temperature of their Big Green whilst having to cook all the items on the menu. After much cooking, all our guests enjoyed eating what they had cooked in the Big Green Egg. The goodie bags they got to take home was a delightful end to the evening.

Our next cooking class is in Cape Town on 28/05/2016 and will follow the same menu. Contact Cindy Dekker on 031 502 4043 or marketing@biggreenegg.co.za to book.

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We wish to thank our co-sponsors, Braeside Meat Market, Miele, NoMu, Son of a Butcher and The Wolftrap wine.

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