As barbecue season gets underway, The Staff Canteen talks to those in the know to find out how to get the best results from meat cooked over coals or smoke.

We are delighted to be featured in The Staff Canteen as part of their spotlight on chefs who cook with fire for National Barbecue Week (May 26–June 1).

For Chef Jean Delport, Executive Chef at Restaurant Interlude, cooking over fire isn’t just seasonal, it’s second nature. Growing up in South Africa, the tradition of the braai has been central to his culinary identity and continues to shape the menu at Interlude.

“All our main proteins – our fish and main courses – are finished on the fire,” says Chef Jean. “Some are cooked from the beginning, while others are just tickled with smoke at the end. It adds a depth of flavour you simply can’t get in a pan or oven.”

At Interlude, fire is more than a technique, it is a signature element of our story and our food.