Outdoor lunch in Cape Town, South Africa

We’re just inches past Labor Day and some folks are already thinking autumn. But I say, “Don’t put that grill away yet!” There’s still a lot of warm weather to enjoy, especially here in Florida, and even as temps start to cool there is still enjoyment to be had, courtesy of your outdoor grill!

We Americans, of course, love our grills and barbecues. And these days it goes way beyond the hot dog and hamburger fare of yore. We all have our closely guarded secrets and recipes, our own arcane rituals that all go together to produce the perfect grilling experience.

But the big news is–we’re not alone! Among other countries, Australia, New Zealand and South Africa also have their own distinct cultural traditions of outdoor cooking. And they also have a wide variety of wines that make outdoor dining complete.

Australians, for example, spend as much time grilling and barbecuing as anyone, and these days it is so much more than “shrimp on the barbie.” Modern Australian cuisine has moved away from its British roots (though meat pie with sauce, and fish & chips are still popular) and has now become a fusion of many cultural styles. As a country/continent surrounded by water you can bet there’s an ocean or two of delicious seafood available to grill. Asian and many other cultural recipes have also been adapted to their needs, and there are many indigenous delicacies to sample as well–kangaroo burgers and smoked wallaroo anyone?

Preparing the Barbie in Clare Valley, Australia

I hardly need add that although Australians love to sink a few tinnies (cans of beer) during the course of their barbie, there are also many great Australian wines to enjoy as well. The secret of enjoying Australian wine is to spend just a few dollars more and bypass that glut of entry level “critter wine” that’s floating around out there. Your local ABC wine consultant can help you choose.

Just as the word “barbecue” (derived from the word “barabicu” found in the languages of the Taino of the Caribbean and the Timucua of Florida) translates as “sacred fire pit”–so that principle method of cooking among Maori of New Zealand, the hangi, means “earth oven.” Before the arrival of the Pakeha (fair-skinned people) Maori had no metal or earthenware containers, so they could only prepare their food by roasting, baking or grilling using wet steam or smoke. The preferred method for large gatherings was the hangi in which a pit was dug and filled with stones which were heated by a large fire. The food was wrapped in leaves or sacking and then covered over with earth for several hours to cook. (It’s an involved process but if you are ever tempted to lay your own hangi you will find detailed instructions at www.maorifood.com.)

Outdoor lunch at Cloudy Bay, New Zealand

Traditionally Maori made no wine or spirits, due largely to the fact that they had few containers to keep it in, and gourds gave distilled or fermented liquids an unappealing odor. But now there are an amazing amount of first-class wines from New Zealand that are particularly adapted to outdoor sipping. How about a delicious New Zealand Sauvignon Blanc or Pinot Noir?

In South Africa the name is braai, which is the Afrikaans word for barbecue or grill. Traditionally, they grilled using wood, and although (like everywhere else) charcoal and briquettes are now often used, there is a strong back to wood movement. I should add that gas grilling is frowned upon in general. As in many other countries, the braai is usually the preserve of the male, especially during social gatherings. The men stand around the braai and talk and drink while the person in charge grills boerwors (sausage), sosaties (marinated chunks of meat on a skewer), kebabs, marinated chicken, pork, lamb chops or steaks. Fish and crayfish are also popular.

Whether you call it a braai or a barbecue, the wines of South Africa are also outdoor delights. Once again, check with your nearest ABC wine consultant for suggestions. And here’s hoping you will continue enjoying your outdoor grill for weeks and months to come–along with a bottle or two of fine wine, of course!

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

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