To share the insider facts of a legitimate braai, we asked Reuben Riffel, a big name culinary expert in South Africa, Winemaker Marc Kent of Boekenhoutskloof Winery in Franschhoek, and a portion of their vintner pals from over the Cape Winelands to demonstrate to us how it's finished.

Summer in Cape Town implies a certain something: the smell of meat being cooked to flawlessness over sweltering coals drifting from the patio nurseries and open air regions of the city's occupants.

There's nothing more South African than a "braai" which is this present nation's variant of a grill and to be delighted in by family and companions in the bright outside. "Braai" is an indispensable piece of any local people vocabulary and is an imperative social occasion for any guest to the Cape to be very much aware of. We've assembled all the imperative foundation data about the "braai" so you can bounce directly into nearby culture without thinking twice.