Fresh twists on South African favourites for your Heritage Day feast.
Gather your favourite people, fire up the braai and put a playful spin on our beloved classics. We teamed up with three local creatives who prove that tradition can be beautiful, bold, and just a little cheeky – from stylish tables to street-food-style snacks and dessert with wow factor.
The table
Event planner and stylist Raquel Thomas of The Socialite blended elegance with local flair for her Heritage Day table. A neutral linen base lets bold strelitzia and pincushion proteas shine, while mini potjie pots add a playful nod to heritage. Textured glassware, black cutlery, sandy vases, tall candles and earthy botanicals complete the look.
Top tips:
Start with neutral linens
Add iconic blooms for colour
Incorporate heritage touches in unexpected ways
Mix textures and play with height
Add candlelight for warmth
The food
Nicky Cooper of Yoli’s Artisan Bakery gave some traditional favourites a cheeky upgrade: Cape Malay naartjie koeksisters, bobotie phyllo samosas, bite-sized kotas, and magwinyas turned into ‘Zulu burgers’. Durban lamb curry gets a street-food spin with samp-and-bean flatbreads, while sides like umfino-inspired mielie salad and Castle Lager roosterkoek with ibhisto butter bring extra flair. Snacks range from biltong-and-cheese pastry twists to maltabella choc-chip cookies.
The sweet treats
At The Waffle Society, Clare Sykes transformed traditions into waffle wonders: think peppermint crisp and milk tart. Savoury surprises include a blue cheese waffle with boerewors, chakalaka and carrot sticks, plus a potato waffle bunny chow topped with a chilli-stuffed mini waffle.
3 fun Heritage Day food ideas
Build-your-own kota bar – Mini bread rolls, chips, polony, cheese, atchar and sauces for custom creations.
Beer and braai bread – Roosterkoek or beer bread made with local lager, served with flavoured butters.
Biltong cheese straws – Puff pastry twists with grated cheese and biltong, perfect with drinks.
Make your own Castle Lager roosterkoek
You’ll need: 1kg white bread flour, 15g salt, 20g instant yeast, 15g honey, 30g olive oil, 660ml Castle Lager, plus oil/butter for basting.
Mix salt into flour. Combine yeast, honey, olive oil and beer; let foam 10–15 min.
Add to flour, mix into sticky dough. Cold ferment 18–24 hrs in fridge.
Knead 10 min, divide into 12 balls, flatten slightly, rise until doubled.
Baste with oil/butter; braai over moderate heat, turning until golden and hollow-sounding.
Details: The Socialite: @the.socialite_; Yoli’s Artisan Bakery: @yolisbakery_; The Waffle Society: @thewafflesociety.
Text: Jennifer Campbell Photographs: Troy Bishop
