If you are sitting in Brisbane and craving the taste of South Africa, then you’ll be pleased to know that you don’t have to travel far to enjoy all your favourite flavours from home, including biltong, rusks and marmite. So head down to your local South African Shop and stock up.
The South African Shop: Brisbane
Brisbane’s first South African retail (and online) shop was established in the South-West of Brisbane in mid-2014 by Bianca Nel, Anton Nel and Willie Jansen van Vuuren.
Their motto is to always provide the best quality South African products to their South African and Australian customers and their products have been hand-selected from a variety of trusted suppliers, especially their delicious homemade goodies. These include quality boerewors, droewors sticks, rusks, koeksisters, samosas, tarts and everything South African.
If you visit their online shop at southafricanonlineshop.com.au you’ll find all your favourite South African flavours and products including All Gold, Mrs Balls, Knorr, Bakers, Pronutro and Freshpak Rooibos teas. They also sell a variety of alcohol e.g. Castel Lager, Carling Black Label, Savanna, Windhoek, KWV Brandy, Old Brown Sherry, JC Le Roux, KWV Wines and Nederburg wines to name just a few.
How to make your own biltong at home
If you’d like to try and make your own biltong at home, you’ll discover it’s easier than you think. Just try this recipe:
- 2 kg lean roasting beef (Silverside, Topside)
- 125 g rock salt (Any coarse salt will do. The coarser the better)
- 25 ml brown sugar
- 5 ml bicarbonate of soda
- 2.5 ml coarse ground black pepper
- 12.5 g coarsely ground coriander seeds
- 200 ml vinegar
- 50 ml Worcestershire sauce
- 1 litre warm water
- Cut meat into strips of approximately 4 cm thick. Make sure you cut with and not against the grain of the meat.
- Mix the salt, brown sugar, bicarbonate of soda, sugar, black pepper and coriander seeds together.
- Rub the dry spice mixture into the meat and let it stand for about an hour. The longer it stands the saltier it will become.
- Starting with the thicker pieces at the bottom, layer the strips of meat in a large bowel. Mix the Worcestershire sauce and vinegar together and sprinkle the mixture over
each layer. (Do not dip the meat in the mixture)
- Leave it in a cool place for 24 hours. It’s important to cover the bowel to prevent flies from getting to it.
- Remove meat, strain the vinegar mix and add a litre of warm water to the mix.
- Dip the meat into the vinegar/water mix and rub off any salt and spices that still cling.
- Squeeze the meat dry with hands or dry it with a paper towel.
- Roll the meat in the remaining dry spice mixture.
- Skewer meat and hang it in a warm, but dry place, making sure they don’t touch anything on the side or bottom. When the air is humid, the meat is at a higher risk of spoiling.
- Have a fan in the room so that it can blow the hot air onto the meat. Be sure that all the windows are closed so that no flies can get in. It can take 3 – 20 days for the meat to dry, it depends on various factors, the weather being one them.
If you are a South African living abroad and would like to know more about how you can maximise your finances through the financial emigration process, accessing your South African retirement annuity and our tailor-made tax solutions for South Africans around the world, contact FinGlobal today for your free and no obligation consultation and quote.