TWO local braai fanatics are making the Sydenham community proud.
Zane Jacobs and Sherwyn Weaich, the Bushies Gone Wild team, are contestants in eTV's Ultimate Braai Master, which started last Thursday night at 8.30pm.
“Sherwyn and I met at Masterchef Season 2 where we made the top 25. It was Sherwyn's brother who insisted we enter Ultimate Braai Master, and Sherwyn went and registered us to take part,” said Zane.
Zane, (36), who owns Bushies Gone Wild Function Co-ordinators, said he had been cooking for many years, coached by his mom, Dawn Jacobs and Aunty Puggy, but boosted by his drive and passion for good food.
Sherwyn, (24), is a law student who entered the show for his love of food and good company. “I have a passion for food but my mom has been a great inspiration behind my cooking,” said Sherwyn.
“When it comes to braaing, that's just in the genes.We all love us a good braai and a beer!” said Zane.
Zane said being involved in the competition was by far the most amazing experience he had ever had. “Being a part of such an extraordinary competition was the highlight of my cooking career, so good that I will never enter any other competition. Saying I enjoyed the experience would be a lie, I loved every second of it!” he said.
Zane's fear of the unknown was the most challenging part of Ultimate Braai Master but he said the show would be a leg-up for him into the food industry. Sherwyn said he saw each new challenge as an opportunity to learn something new, rather than a hurdle that could cost them the competition.
The two braai masters said they would definitely urge others to enter the next season if there was one.
“It's a once in a lifetime experience and should be a must to do. Watching ourselves on TV is awesome. But it's not the first, as we both appeared on Masterchef Season 2,” said Sherwyn.
Check out the team in action in the next episode of Ultimate Braai Master on eTV. Like their Facebook page: www.facebook.com/bushiesgonewild
TOP BRAAI RECIPE FROM BUSHIES GONE WILD:
Italian lamb chops with balsamic reduction
Ingredients:
1kg lamb shoulder chops
1tsp dry sweet basil
1tsp thyme
1tsp dry parsley
1/2tsp origanum
Salt and pepper to taste
2Tbsp apricot jam
Method:
Mix the dry ingredients and jam together and rub on the lamb chops.
Let the chops stand for 15 minutes.
Place the chops on the braai and put a pan below the chops in the fire to collect the drippings.
When you have around 1/4 cup of drippings in the pan, place this in a pot with 1 cup balsamic vinegar and boil until it has reduced by half.
Add 1Tbsp wet beef stock and mix together.
Remove from the heat and add 1Tbsp butter.
Place the cooked chops on a plate and pour the vinegar sauce over them.
Serve with rolls or Italian crushed potato.
