Justin
Bonello fuels South African passions for food cooked on the open flame
There’s a very tall glass of water in front
of Justin Bonello when our interview commences. This is my first clue that the
braai master sitting in the interview has had a bit too big of a reunion with
some of his Joburg mates the night before.
With that trademark contagious Bonello
laugh, he launches into a tirade about not finding anything other than McDonald’s
to eat when he arrived back at his hotel room the night before. If it’s a
choice between hangover, and starvation or McDonald’s, Bonello would choose the
former every time. His fervent belief in reconnecting with food – with where it
comes from and who is farming and producing it – is at the heart of his food
philosophy and forms the foundation of both the current TV series and his newly
released book Ultimate Braai Master
are based.
In the face of what Justin calls “the death
of the butcher, the baker and the candlestick maker”, he’s bringing food back
to the basics and serving up “the braai road trip of a lifetime”. For viewers,
he’s offering local reality TV at its best – a cooking show with a healthy dose
of pressure from various culinary challenges that has the contestants travelling
all over South Africa and cooking in some of the most extraordinary settings.
And for readers, he’s offering that shared knowledge seldom passed from
generation to generation anymore, via recipes that will inspire and (hopefully)
forever outlaw the boring lamb chops and wors braai.
If the TV series is the primer and the book
a tome of inspiration and recipes, readers had better brace themselves for some
pretty unique combinations. There are recipes like a beautiful fillet stuffed
pork belly (one of Justin’s favourites) and then there are the slightly more
daring concoctions like beef intestine sosaties and chicken necks (aka poor
man’s prawns). Whether we’re talking chicken, beef or seafood, however, there’s
one ingredient all the recipes have in common and that is, according to Justin,
‘umami’ – a Japanese term referring to the fifth taste sensation after sweet,
sour, salty and bitter.
“A braai imparts a flavour that you can’t
get from anything else. When I think about the fire, I think it’s hard-wired
into all of us; it’s almost part of our genetic make-up. There is nothing more
mesmerising for us as a group of friends than to settle down around a fire,
watch the ‘African TV’ and just settle into it.”
One of the biggest surprises for Justin
while filming and producing Ultimate
Braai Master was the fact that so many contestants hadn’t been to half the
places that formed part of the show’s epic 8 000km road trip.
“I’ve done lots of travelling and cooking and
eating, and when I started out doing this, I really thought that what I do on
the weekends is what every South African is doing,” he muses.
So many of Justin’s childhood memories are
connected with food – from diving for his own perlemoen and being out on the
Breede River on Sunday afternoons, to the family splitting a rabbit and eating
it with avocado and bread – and to a large extent Ultimate Braai Master is encouraging adventures far beyond
discovering a new ingredient or technique.
It’s about getting outside, reconnecting
with nature, cooking under the stars and spending quality time with friends and
family. It’s about going back to the basics from which we’ve all strayed so
far.
Justin Bonello's Ultimate Braai Master is published by Penguin Books. Visit www.penguinbooks.co.za for more information.
*Article first published on www.countrylife.co.za.