Boerewors is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contains a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral. It is often served with pap (traditional South African porridge / polenta made from mielie-meal). Boerewors is also very common throughout Namibia, Botswana, Mozambique and Zimbabwe as well as with expatriate South African communities worldwide. 1. Rinse your casings. It is...

  If you're immigrating to New Zealand, there are a few things you should know about moving your belongings with you. The first thing to keep in mind is that the size of houses in New Zealand is much smaller than what you may be used to. So, if you have a lot of furniture and household goods, you may need to get rid of some before making the move....

If you're moving to New Zealand with your pet, you'll need to familiarize yourself with the country's import process. Pets entering New Zealand must meet certain requirements, including a quarantine period and an import permit. The good news is that if you plan ahead and follow the steps below, your pet's move can be smooth and stress-free! First, you'll need to check whether your pet is eligible for import into...

  So you've been offered a job in Auckland, and you're wondering if it's worth moving to New Zealand? Well, let's be honest - it is an expensive place to live, in fact Auckland may be the 43rd most expensive city in the world, but its local purchasing power is 15% higher than Johannesburg. You will not survive on $65K here. In South Africa, that would be equivalent to R50000...

  South Africans are some of the most highly sought-after immigrants in the world. Countries like New Zealand are constantly seeking to bring in more skilled and talented South Africans to help boost their economies. But how many South African immigrants are there in New Zealand? And what kind of impact have they had on the country? South African immigrants have had a significant impact on New Zealand. According to...

When it comes to charcoal, you have one main choice to make: Lump or briquettes? In this guide, we compare and contrast the pros and cons of each. We discuss when to use one or the other and the benefits gained from switching between the two at the correct times. Leaving aside the favored brand — or even sometimes color — of your grill, and whether to use a Texas...

Lump is charcoal at its most basic and is essentially wood that’s been partially burned down to basics, that’s been through a carbonization process, until what’s left is just that: Carbon. It’s burned in a low-oxygen silo to remove sap, moisture and naturally-occurring methane, hydrogen, and a bunch of other chemicals. The process is called charring; you may still see charcoal sold as char wood. You can consider it a type of...

1. Keep all your bits cold: One of the most important things to remember when making sausages is to keep everything cold. A great tip from Matty Matheson is to use meat and fat that is ‘almost frozen’ – in his own words ‘if you grind meat that is warm or room temp it will turn into sludge, cold meat just grinds really nice’. This is because warmth ruins the...