Tour celebrates South African food and wine

GOLDEN VALLEY, Minn. – The "From BBQ to Braai" 2014 national tour is coming to Minneapolis to promote a better understanding of South African wine.

Chef Hugo Uys of The Wines of South Africa stopped by KARE Saturday to talk about the braai, a casual outdoor gathering where friends and family converge to cook meats and seafood over a charcoal fire. He also shared a recipe that will be featured at the event.

Grilled Corn Salad recipe


6 ears fresh corn on the cob

1 cup golden raisins

2 Granny Smith apples

½ cup feta cheese

½ cup lemon juice

1 cup water



½ cup basil

½ cup mint

½ cup olive oil

1 T. fresh lemon juice

1 tsp. minced garlic

2 T. peach balsamic vinaigrette

Pinch of salt (to taste)

Pinch of pepper (to taste)


Butter corn and grill over open fire until charred

Take the corn of the cob with sharp knife

Add lemon juice to water and simmer

Add raisins to warm water to hydrate for 20 min

Core apples and dice into medium size pieces

Mix all the ingredients for the dressing in a blender and blend for 5 minutes. Sit to cool down in refrigerator.

Mix corn, apples, hydrated raisins and feta cheese together and toss with dressing

"From BBQ to Braai" will be held at The Depot Renaissance Minneapolis on Sunday, July 27 from 4-7pm. Tickets are available at the door and also online at for $30. Wines of South Africa will donate 100% of ticket proceeds to Africa Classroom Connection. Tickets include unlimited food and wine.


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