We have all been served Pete's specialities....eyes locked on the fast emptying platter wishing we weren’t

sharing those incredible prawns with so many people. Plate after plate of glorious food - little test slices of blood

red meat & tuna - sizzling, engulfed and made glorious by fire. Little tastes - huge tastes - red wine and braai

smoke - stories forever. Pete's braai was a place where the family gathered to spoil....and be spoilt!

Pete’s recipes

Kreef grilled, basted with lemon butter

A dozen Elandsbaai fatties, say + 140mm carapace, boiled lightly in seawater, tails twisted off and cleaned or, sliced

lengthwise, rinsed in seawater and shaken half dry.

Well soaked with a mix of butter, sea salt, garlic and lemon juice - while the medium heat charcoal waited.

Onto a clean (can’t have yesterdays lamb flavours) hot grid shell down for a couple of minutes turned to imprint the grill

bars, more basting - a burst of flame and, ready for serving.

Nothing less than a dozen and a half of the +120 mm's, boiled for a good 6 minutes, dunked into seawater to cool.

Rip off tails, clean, rinse and into fridge for the night - important this..settles taste and makes them crunch to the bite!

Sunday afternoon: prepare the braai - let the girls handle the green stuff - lettuce, three colour peppers, avos, sliced tomato

- no pips. Not too heavy on the salads when serving, but heavy on the Hellmans. A light drizzle of secret vinaigrette, chilled

white wine....and nail them!

Kreef boiled in seawater - cold with Hellman’s or lightly grilled with Hellman’s

More greens that suits most - but Hellmans will sort

A whole lot better - no contamination

Yesterdays longfin 'shoulder' steaks cut an inch thick and into the fridge to chill and dry a bit overnight.

Baste just before dropping onto med to hot charcoal, turn fairly often basting as needed. Looks a lot like rump steak.

Ready in a few minutes - turn knife blade in the flesh to check and off onto rows of plates to sizzle and leak like beef...

Marinade: Lemon, soya, garlic and black pepper in a little butter.

Flame grilled Longfin Tunny - direct from Saturday’s run on 270 degrees out of Hout Bay

Perlemoen, lightly grilled in garlic lemon..either onto a hot grid or into a buttered pan

Approach carefully - to avoid alerting them, then with one hand quick insert and twist. Lift and drop into surface tube supported

net - to bulge the bottom of the slowly swinging net - often clamping a luckless kreef! This is Betty’s Bay!

Wash, clean and hold down with a strong fork - ready for the ultra sharp heavy blade to slice 5 mm horizontally....then pound with

a steel toothed mallet to tenderize. Rinse and into the marinade and onto the medium fire - for say a minute each side.

Also into beaten egg and onto a warm pan to set the egg. Both versions are snapped up before ever reaching a serving bowl!

RECIPES & PICTURES