Stories From The Vineyards: The South African Table Grape Industry Hosts A South African "Braai" Themed Feast At The Split In BGC

One of the world's celebrated grape growing countries and the top five largest exporter of grapes, South Africa Table Grape Industry (SATI) expands its reach to the Philippine market as it introduces its world-class harvest to the local media and retailers with a festive feast of South African flavors at The Split. The evening highlighted the celebrated "braai" tradition or cooking with wood or charcoal. More than just a cooking method, "braai" is a communal experience centered on a feast prepared with fire. From curry and salads to a savory medley of beef, chicken and seafood cooked over an open pit with wood and charcoal masterfully recreated by Executive Chef Kalel Chan of The Split, the evening offered an insightful peek at the vibrant and diverse cultures from the southern tip of the continent complemented by real stories from the communities behind the one of the world's largest exporter of grapes. 

Known for its deep and rich flavors, indulgent fresh sweetness, vibrant color and consistent quality, South African Table Grapes are nurtured by fertile valleys and temperate climate ideal for "the sweet difference" ranking it high up among imported grapes. That evening, representatives from farmers and communities of South Africa's table grape value chain engaged and shared their stories with guests revealing a human side to one of South Africa's vital export contributors (for more on the South African Table Grape Industry, see my post Taste The Sweet Difference: From The Southern Tip Of Africa To Your Plate, South Atrican Table Grapes Finally Arrives In Manila from early this year). 

And these are the stories behind "the sweet difference" built by generations of grape farmers and communities. The evening was graced by Her Excellency Bartinah Ntombizodwa Radebe-Netshitenzhe, South African Ambassador to the Philippines. To drive awareness, the Embassy's collab with the South African Table Grape Industry (SATI) highlights the critical role and value of key partnerships between South African diplomatic missions and industry organizations in promoting South African products abroad. And the work doesn't stop until more of the world begins to "taste the sweet difference." 

Corporate Executive Chef Kalel Chan from The Raintree Group executed the evening's lavish feast of South African flavors at The Split. And what a spread, as Executive Chef Kalel Chan takes guests on an immersive deep dive into South Africa's rich culinary traditions with his renditions (for more on Chef Kalel Chan and The Split, see my posts Four Of A Kind: Four Restaurants In One Cool Spot At The Split In BGC from early April this year and Chotto Matte Picks At The Split: Super California Roll And Truffled US Steak Don  from July). 

My South African feast at The Split began with a soothing Fresh Fruit Soda...

...followed by an array of Braai Grilled Vegetable Salad and Potato Dill Salad before the savory mains... 

...led by the tempting Spatchcocked Peri-Peri with Peri-Peri Sauce. Fresh off the grill, the tender and juicy chicken with its delicate notes are kicked up by the special blend of spices and subtle smoky hints from the grill. 

An assortment of the day's freshest catch including fish, prawns and squid are then kissed and romanced by the fiery charcoal to complement the selection of meats...

...delivering a clean and briny sweetness enhanced by the sweet and mildly tart apricot orange glaze perfectly finished by a whisper of smokiness for layers of flavors. 

The fresh catch also included succulent prawns given the fiery "braai" treatment. 

Then, there's the Grilled US Certified Angus Beef Prime Ribeye with biltong or South African air-dried cured meat rub. The pronounced and bold notes of the rub add depth to the savory richness of the beef complemented by subtle smoky hints. Complete your braai feast with sides like Chakalaka Beans and Vegetable Stew, mashed potatoes and creamed spinach along with a several varieties of pickled vegetables. 

The grills remained fired up that evening...

...with a variety of richly spiced and seasoned meats and seafood for a taste of the "braai" experience. A second round at the buffet spread? Absolutely.

And Chef Kalel Chan nails it, from the savory mains complemented by an equally impressive variety of tasty sides at the South African inspired spread of The Split. The communal vibe of the lavish buffet set up recreates the "braai" experience for a proper taste of South Africa's diverse flavors. 

Pick up another plate for one more serving of the Grilled US CAB Ribeye with a generous mound of Potato Dill Salad. And Creamed Spinach too. In one memorable evening, the stories of generations behind South Africa's table grape industry were shared against a backdrop of rich and savory flavors capturing a piece of the colorful tapestry celebrating the Rainbow Nation's diverse yet tightly knit weave of South African culture. 

One of my top picks that evening? The Lamb Curry paired with naan, coconut chutney and tomato cucumber salad. The intense notes of the lamb and curry combine for a hearty curry dish for a solid meal. The tomato cucumber salad cuts through the richness for that perfectly balanced finish. 

They say the best way to appreciate and understand any culture is through its food. That evening, the Rainbow Nation's colorful tapestry of diverse flavors were celebrated in a sumptuous feast while revealing even more stories behind the people and communities of the vital table grape industry. And the stories of the celebrated harvest continues as it has for generations, now shared throughout the world through the collaborative efforts led by the South African Table Grape Industry (SATI). Have you tasted the sweet difference yet? It's about time you did...