Warwick Thomas

Warwick Thomas, owner of Fat Cow Catering gave the Big Green Egg a test drive recently.  In fact, he chose to use the Egg when he appeared in TV show, ‘Ultimate Braai Master’.  Here’s what he had to say.How did you find setting up the Big Green Egg? It takes a couple...

Steve Maresch

Steve Maresch, long-time restaurateur and owner of The Local Grill, had the opportunity to experiment with a Large Big Green Egg and shares with us his thoughts.While experimenting with the Big Green Egg, you shared with us your terrific “Smokey Goulash Soup”...

Sam Linsell

Sam Linsell has loved cooking for as long as she can remember.  Her food philosophy is to experiment with new techniques, ideas and flavours, and generally try to take the fuss out of any method.How long have you been using the Big Green Egg? I’ve had a Big Green Egg...

Richard Poynton

Chef, Richard Poynton, owner of multi-award winning hotel, Cleopatra Mountain Farmhouse in the KZN Drakensberg talks about his love affair with his Big Green Egg.How long have you had your Big Green Egg? I heard someone talking about this outdoor charcoal cooking...

Reuben Riffel

Reuben has recently joined the Big Green Egg family. We catch up with him at his home in Franschhoek.You’re a fairly recent Big Green Egg convert. What have you been cooking on your EGG at home? Other than being able to cook the normal steaks, chicken and legs of...

Peter Tempelhoff

Peter Tempelhoff is the Executive Chef of six outstanding Relais & Chateaux hotel restaurants in Cape Town, including The Greenhouse, Cape Malay Kitchen and Conservatory at Cellars-Hohenort, The Sand at The Plettenberg and the Pavilion and Seafood at The Marine...

Neil Jewell

As the name suggests, Bread and Wine Vineyard restaurant at Moreson Estate focuses on simple, high-quality food, cooked well.  Executive chef, Neil Jewell’s Big Green Egg is a large part of that philosophy.Why did you put a Big Green Egg in your kitchen? Being able to...

Marthinus Ferreira

Marthinus Ferreira is the inspiration behind DW11-13, one of Johannesburg’s most innovative restaurants.  He loves charcoal cooking, as his stint as a judge on Ultimate Braai Master proved.  And when it comes to charcoal cooking, he loves Big Green Egg! How long have...

Maritz Jacobs

We caught up with him after a very successful “Longridge Langtafel” event where guests were treated to a 5-course culinary feast accompanied by the estate’s award-winning wines.Your love of the EGG comes a long way. In fact, from your time spent with Reuben Riffel and...

Magro Janse

At Le Quartier Français, a multi-award winning restaurant in Franschoek.  She is also a Big Green Egg fan.How long have you had a Big Green Egg at Le Quartier Français? We’ve been using one in our Lounge Bar for about a year now. What are you using it for? We have a...
Marc Kent

Marc Kent

Boekenhoutskloof in Franschhoek, the vineyard that produces The Wolftrap, Chocolate Block and Porcupine Ridge wines as...

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