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Ah, biltong! South Africa’s gift to meat lovers everywhere. Imagine premium cuts of beef, cured with a perfect blend of salt, vinegar, and spices, then air-dried to perfection. It’s like jerky - but with an attitude and a whole lot more flavour! Whether you prefer it lean or with a little fat for extra richness, it’s the ultimate snack for road trips, footy matches, and dad sneaking an extra piece while pretending to “portion it out fairly”.

If you love quality beef and bold flavours, consider this your new favourite snack.

Droëwors (pronounced “droo-uh-vors”) is what happens when you take the best parts of biltong and squeeze them into a bite-sized, on-the-go snack. It’s a traditional South African dried sausage made from spiced beef mince, then carefully air-dried until it reaches the perfect chewy-yet-snappy texture.

If biltong is the hero of South African snacks, droëwors is the trusty sidekick - always there when you need it, whether you’re hiking, working late, or just avoiding another packet of chips.

It’s packed with protein, full of flavour, and disappears way too quickly when left unattended.

Biltong, a beloved South African delicacy, has its roots in the country’s early colonial days. The method of preserving meat dates back to the indigenous peoples of Southern Africa, but it was the Voortrekkers - Dutch settlers who migrated inland during the 1830s and 1840s - who popularised the practice.

As the Voortrekkers ventured into the interior, they faced the challenge of preserving meat during long journeys. They adopted a technique of drying meat that involved cutting it into strips, marinating it in a mixture of vinegar and spices, and then air-drying it. This not only extended the shelf life of the meat but also imparted a rich, savoury flavour. The combination of salt and spices helped inhibit bacterial growth, making it an ideal food source for their arduous travels.

Biltong became an essential part of their diet, providing sustenance during the often-gruelling treks across the rugged terrain of what is now South Africa. Today, biltong remains a cultural staple. It is celebrated for its unique taste and as a symbol of South African heritage, enjoyed by locals and visitors alike. In Australia, biltong has found a new home, delighting local food lovers who appreciate its rich flavours and the story behind this iconic snack.

Beskuit (or rusks, for the uninitiated) is the reason South Africans never rush their morning coffee.

These golden, twice-baked treats are designed to be dunked - first in your tea or coffee, then straight into your soul. Whether it’s the classic buttermilk variety, the chunky wholewheat “health” version (which we all pretend is good for us), or something fancier with nuts and dried fruit, beskuit is less of a snack and more of a ritual. Warning: once you start, you may never stop.

Now, hold onto your coffee mugs! These rusks are not your average baby teething snacks that you’d find in Australia. No, no! Beskuit is a grown-up delight, meant to be savoured alongside your favourite brew. But don’t think the little ones are left out - kids enjoy these crunchy companions just as much, happily dunking them in milk or rooibos tea! Forget the baby bites; this is a treat for all ages!

Boer beskuit is the granddaddy of all rusks (literally translating to “farmer’s rusks”). This original, old-school version of beskuit is bigger, heartier, and packed with the rustic charm of a South African farmhouse kitchen. In the rusk family, these are considered the upper echelon. 

Made from a soft, brioche-like dough, boer beskuit is twice baked for the ultimate crunch - let’s just call it Boere Brioche! Instead of being cut into neat little pieces, it’s crafted into rustic, hand-shaped chunks, perfect for dunking into your morning brew. Made with simple, wholesome ingredients, it offers the ultimate dunking experience; soak it just right, and it melts in your mouth like a warm hug from home.

‘Rusks’ is the anglicised name for ‘beskuit’, which comes form the Dutch word ‘beschuit’. In Afrikaans, "beskuit" is pronounced as "buh-skayt," with the emphasis on the second syllable; the "ui" in Afrikaans sounds similar to the English "ay" in "say."

South African beskuit, or rusks, originated in the Cape Colony, which was established by the Dutch East India Company as a key waystation along the Spice Route in the mid-1600s. Influenced by the baking techniques introduced by the French settlers, the humble Boer Beskuit was born, combining grape must and locally grown wheat to produce a hearty treat. This delightful snack quickly gained popularity among maritime fleets, offering sailors a nutritious alternative to the often poor-quality food available on long voyages. With its durability and rich flavour, beskuit became a beloved staple, symbolising the resourcefulness and culinary heritage of South Africa.

The Voortrekkers - Dutch settlers who migrated inland during the 1830s and 1840s - were the pioneers behind the South African beskuit we know today: hard, crumbly, twice-baked delights made with buttermilk. Over the years, beskuit evolved into a beloved comfort food, embraced by generations and infused with unique regional flavours. Today, they are celebrated as a quintessential South African treat, perfect for dipping into tea or coffee, and cherished as an integral part of daily life. Whether enjoyed during a leisurely breakfast or as an afternoon snack, beskuit holds a special place in the hearts of many.

Chutney is the secret weapon of South African kitchens - one of those magical condiments that can turn even the simplest meal into something special. If you’re in the middle of cooking and the dish just doesn’t taste right, or you’re struggling to balance the flavours, a dollop of chutney will do the trick! It pairs beautifully with a variety of meat dishes and curries, enhancing their flavours and adding a delightful zing.

Traditionally made from fruit (often apricots or peaches), sugar, vinegar, and spices, it has the perfect balance of sweetness and tang with just the right hint of warmth. South Africans put it on everything - boerie rolls, grilled cheese-and-tomato sandwiches (aka a “braaibroodjie”), and even a good old plate of slap chips (hot chips, but extra saucy).

If you’ve ever had Mrs. Ball’s Chutney, you know the hype is real. And if you haven’t? Well, let’s just say your barbecue game is about to get a serious upgrade. Australians love a good tomato sauce, but once you’ve tried chutney on your sausage sizzle, there’s no turning back. As the Afrikaans saying goes: Chutney of GLAD nie! (Chutney or nothing!).