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	<title>Design News &#187; braai day</title>
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		<title>Fine Dining’s Answer to National Braai Day</title>
		<link>http://designnews.co.za/fine-dinings-answer-to-national-braai-day/</link>
		<comments>http://designnews.co.za/fine-dinings-answer-to-national-braai-day/#comments</comments>
		<pubDate>Thu, 24 Sep 2020 08:30:51 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[braai day]]></category>
		<category><![CDATA[fine dining]]></category>
		<category><![CDATA[Heritage Day]]></category>
		<category><![CDATA[Restaurant]]></category>

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		<description><![CDATA[Each year, when the 24th of September comes around, it presents a unique opportunity to celebrate South Africa’s diverse cultural heritage. In recent times, one social movement that has gained immense traction right across the land is the National Braai Day initiative. A way of marking annual Heritage Day, the idea behind National Braai Day is that South Africans from all walks of life gather around the coals to meet and eat. Whether it’s a tshisanyama at a shebeen or a boerie roll in Brakpan, braais bring people together. However, if you’re a fine-dining chef, and carefully crafted courses composed of rare ingredients are your raison d’être, then slapping a steak on the barbeque can be anathema. But this is not necessarily the case. Many celebrity chefs intimately understand the merits of coal-fired cooking &#8211; and then take it to the next level in their dishes. Charring and coal-firing have become staples in the fine-dining kitchen. Paying homage to the humble braai and its revered place in local culture is Head Chef Farrel Hirsch of the multiple-award-winning restaurant Greenhouse, which is located at The Cellars-Hohenort Hotel in Constantia, Cape Town. Hirsch’s September menu includes a dish that has lovingly been [...]]]></description>
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