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21 Day Lockdown turned into 21 Day Braai

Rikus Neethling of Bizoe Wines while cooking on Weber

Rikus Neethling of Bizoe Wines

When President Ramaphosa announced a 21 day lockdown on 23rd of March 2020 we all started thinking how to survive 21 days at home.  Driving back from town to home just before the lockdown started on the 26th, I thought to myself what are we doing for the next 21 days? As a typical South African I thought a 21 day braai challenge will be just perfect to keep the mood in the house.

That evening pulled out some recipe books in the house, asked the neighbours to borrow theirs, and I went to the local bookstore and got hold of the latest Jan Braai book. Planning started drew up a 21 day braai schedule with a pairing of Bizoe Wines.

To the shops on the morning of the 26th before the rush, got hold of most of the cuts that we didn’t have in the freezer, some extra spices and we were ready. Married to a Karoo Farmers daughter we are fortunate to have some of the best Karoo lamb.

The fun started on day 1 with an easy Beef Fillet and Bizoe Malbec Idioglossia 2017 pairing. The braai become more stressful knowing that we had 15000 people on social media following 2 amateur braaiers. Must admit I had some chefs in the industry on speed dial somedays to get advice. During the 21 days we braaied, fish, pork, lamb, beef, pizza, even a tomato soup, banana bread and pasta on the fire. Ended the 21 day braai with a family favourite Leg of Lamb on the Weber and Bizoe Estalet Syrah 2015.

All in all this was an amazing 21 days I had with the family. Pictures taking during this time will be cherished.  It gave me the opportunity to sit back and enjoy some of our great vintages, Bizoe Wines made in the past 12 years.

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