Thinking about purchasing a Kiwibraai?
Then contact us now to get your order in so you don't miss out.
Then contact us now to get your order in so you don't miss out.
Cowl Options
While a standard cowl comes with a Kiwibraai, we do offer other options. 1/. Static cowl. This sits neatly on top of the flue, lessening the chance of rain going down the flue when the braai is not in use. Manufactured specifically for areas that get rain without wind. POA 2/. Static cowl with spark arrestor. Originally developed for Central Otago, it is also ideal in dry or crop farming areas to give peace of mind. Flue Options
Included with your Braai is a standard round flue, consisting of 2 x 1200mm lengths of Hi-temp sprayed stainless steel. We are also able to provide custom flues to suit build-in situations e.g. where the flue is to go through a roof cavity. POA Where can I see a Braai?
You can view a Braai (by arrangement) at our base in North Canterbury.
You can also view at: Valley Brewing Company, 3 Gualter Road, Gapes Valley, Geraldine Hotel Montreal, 363 Montreal St, Christchurch. Casual and Country, Ferrymead, Christchurch The Queenstown Boatshed Cafe & Bistro @ Frankton Marina. Please contact us for viewing in other areas in NZ. |
Product InformationKiwibraais are manufactured in South African and are supplied nationwide out of Christchurch. While we prefer to maintain reasonable stock levels, sometimes it's just not possible so if you are considering purchasing a Kiwibraai at some stage in the future e.g. maybe for a new house build and/ or landscape project that is taking place, we recommend contacting us early to ensure we can supply within your time frame.
Pricing (incl GST)
Included, an adjustable grid, ash pan, pot hanger and 2 X 1.2 metre lengths of flue (Hi-temp painted stainless steel). Optional Extras
Please scroll down to see photos of these products.
Freight
Please note the above prices do not include freight. POA
Ordering/ Payment
If you are interested in purchasing any of our products please contact us making sure you include relevant delivery details. We will get back to you, normally within 1 working day, with a quote for freight. If at that stage you wish to go ahead with the purchase, please let us know. We will then provide an invoice including bank details and once payment has been received, products will be dispatched, normally within 1-2 working days. Note - due to demand we don't always have stock on hand but we will always let you know this and provide an ETA. We don't require or expect full payment prior until just prior to dispatch but you are welcome to pay a deposit to confirm your order. Our preferred method of payment is by internet banking however, we also accept credit card payments either face to face with credit card present or via PayPal. A credit card present will incur a 3% surcharge while a Paypal payment will incur a 4% surcharge. For Paypal payments, we still provide an invoice for you first and then you receive an email from Paypal requesting the payment. Follow their instructions and you will be taken to the Kiwibraai Paypal site where you enter your credit card details. We receive notification from Paypal as soon as your payment has been made. |
As a small but dynamic business, Kiwibraai's emphasis is on having happy customers and we go out of our way to achieve this.
POTJIE POTS
A potjie is essentially a Dutch oven, brought to South Africa and spread through the country by the Voortrekkers. It’s used throughout Africa by many different cultures: in Lesotho, some call it the Maloti Mountain microwave and it’s also known by its African name, the phutu pot. Made of cast iron, it’s the most versatile cooking vessel in Africa. Whether you’re making bread, desserts or stews, you can do it all in a potjie. It’s the quintessential, outdoor cook’s all-in-one pot. In general, use a flat-bottomed pot to make breads and a three-legged round-bottomed pot for potjies and soups.
Cleaning your pot
If your pot is new or hasn’t been used for a few months, put it over a big fire and heat it until piping hot, then wipe it thoroughly. Add chunks of fat and let them melt, then smear grease all over the inside. Wipe with kitchen towel or newspaper and your pot is ready to use. Remember that potjies hate soap. When you’ve finished cooking, simply wipe it thoroughly and then fill it with hot water and boil. Pour out the water and wipe it again. Then, just as when the pot was new, add fat and let it melt, then smear the grease around. If you look after your pot, you’ll have a cooking and camping companion for life.
Where and when
Potjie is normally cooked in the great outdoors over a slow fire. Potjie pots aren’t fussy, so you can use charcoal. Generally, once the pot is heated, it needs only the occasional log or coal to keep it on the go. Potjies need slow cooking, so be prepared to invest some time. Once you’re totally familiar with your pot, you’ll begin to recognise the potjie-pot whisper – it’s a sure sign of good food on the way.
Tip: Putting coals on the lid ensures that thorough heating (and grilling) is taking place. This is especially important when making bread.
The above information comes from Justin Bonello's guide on how to potjie. (Justin is the host of the Ultimate Braai Masters, a entertaining South African TV programme that can be found from time to time on the NZ Sky Travel Channel).
Cleaning your pot
If your pot is new or hasn’t been used for a few months, put it over a big fire and heat it until piping hot, then wipe it thoroughly. Add chunks of fat and let them melt, then smear grease all over the inside. Wipe with kitchen towel or newspaper and your pot is ready to use. Remember that potjies hate soap. When you’ve finished cooking, simply wipe it thoroughly and then fill it with hot water and boil. Pour out the water and wipe it again. Then, just as when the pot was new, add fat and let it melt, then smear the grease around. If you look after your pot, you’ll have a cooking and camping companion for life.
Where and when
Potjie is normally cooked in the great outdoors over a slow fire. Potjie pots aren’t fussy, so you can use charcoal. Generally, once the pot is heated, it needs only the occasional log or coal to keep it on the go. Potjies need slow cooking, so be prepared to invest some time. Once you’re totally familiar with your pot, you’ll begin to recognise the potjie-pot whisper – it’s a sure sign of good food on the way.
Tip: Putting coals on the lid ensures that thorough heating (and grilling) is taking place. This is especially important when making bread.
The above information comes from Justin Bonello's guide on how to potjie. (Justin is the host of the Ultimate Braai Masters, a entertaining South African TV programme that can be found from time to time on the NZ Sky Travel Channel).