Get It (GI): Tell us a bit about yourself?
Marius Nel (MN): My name is Marius Nel, and although my roots are in chartered accountancy, I’ve branched out into a diverse range of ventures. From property management to co-owning a vibrant restaurant, and even involvement in a record company, my career is anything but conventional. These pursuits not only keep me busy, but also reflect the many facets of my personality, as do the various boards I serve on.
GI: Do you think Heritage Day is important?
MN: Absolutely! Heritage Day is a celebration of South Africa’s incredible cultural tapestry – a chance for each unique thread to shine brightly while allowing others to marvel at and participate in the rich traditions that define us.
GI: What does Heritage Day mean to you?
MN: For me, Heritage Day is more than just a date on the calendar; it’s a vibrant celebration of who we are and where we come from. I’m passionate about preserving our cultural heritage, and this day gives us the perfect excuse to dive deep into our traditions. Yet there’s something profoundly beautiful about stepping outside our own culture to embrace and enjoy the festivities of others. It’s a reminder that beneath our differences lie shared experiences and values – only if we take the time to explore them.
GI: How often do you have a braai?
MN: In a perfect world, where work and social commitments didn’t exist, we’d be braaiing every day! But realistically, we make sure to fire up the grill at least twice a week, indulging in that smoky goodness as often as we can.
GI: Do you normally have a braai on Heritage/Braai Day?
MN: Without a doubt! Heritage Day wouldn’t be complete without a braai. We like to get creative, experimenting with new recipes and techniques to make the day extra special. And if we can gather family and friends around the fire, it becomes a true celebration.
GI: Do you prefer gas, wood or charcoal?
MN: The traditionalist and true purist in me will always lean towards wood, particularly the kind you find in the bushveld – there’s just something mesmerising and magical about it. That said, I’ve embraced the art of Weber (charcoal) braaiing, and when time is short on a weeknight, I’m not above firing up the Weber gas braai for a quick and tasty meal.
GI: What is your speciality on the braai?
MN: If you ask my family, they’d probably tell you that I’m known for my perfectly cooked fillet and steak. And then there’s my bread, lovingly baked in my ‘varkie’ – it’s become something of a legend in our household.
GI: Favourite spices or spice mix?
MN: I’m a firm believer that sometimes simplicity is best, so I often stick to just salt and pepper. But when I’m in the mood to mix things up, Worcestershire spice is my go-to, especially for chops. And I have to mention Rooibaard sauces and spices – they add a little something extra that really elevates the dish.
GI: In your opinion, what are the most crucial accompaniments to a braai?
MN: It’s all about the atmosphere. You could have the finest prime cuts of meat and the most delicious side dishes, but without good music and great company, it just doesn’t feel the same. A braai without homemade potato salad and braaibroodjies can very easily be termed half a braai …
I still remember my very first braai like it was yesterday. I was in Grade Two, and a friend and I pooled our measly pocket money to buy a packet of boerewors from the local butcher. We snuck behind their garage to braai it on a makeshift grid balanced on stones, and let me tell you, that was the best-tasting wors I’ve ever had, all the better because I shared the experience with my best friend at the time.
GI: Do you have a favourite braai recipe?
MN: I do have a few tricks up my sleeve, but I’ll let you in on one: I’m a big fan of using sous vide to prepare my steak and fillet before they hit the braai. It’s practically foolproof – the meat comes out tender and perfectly medium-rare every single time. It’s a game changer.
