Daily Maverick published a food column describing the preparation of a braaied beef fillet supper in Arniston, Western Cape. The author, Tony Jackman, detailed the process of sourcing ingredients and cooking the meal at a rented cottage after a long drive through the Klein Karoo region. The article positions the meal as a reward for the fatigue of traveling on long roads, specifically mentioning the journey from De Rust.

According to the report, the author purchased a 400g slab of beef fillet in Bredasdorp, the nearest large town to Arniston. The accompanying chimichurri was made using fresh Italian parsley, garlic, and oregano, which the author noted are readily available at supermarkets. The recipe emphasizes that the sauce requires no cooking or blending, only chopping and mixing, a process that can be completed in approximately five minutes. The author highlighted the versatility of chimichurri, noting its fresh and spiky flavor profile.

The cooking method involved building a large fire with dry wood to create a bed of coals. The beef fillet was brought to room temperature, salted, peppered, and coated in olive oil before being placed on the grid. The author recommended turning the meat every three to five minutes to ensure even cooking and a pink center. While a meat thermometer is an option, the column suggests relying on instinct to determine when the meat is tender and properly cooked.

The column concludes by reflecting on the soothing nature of tending to the flames and the communal aspect of braaing. The author argues that the experience of cooking in flame offers a joy that cannot be replicated by digital tools or precise temperature measurements. The piece serves as both a recipe guide and a narrative about the simple pleasures of a home-cooked meal in a rural South African setting.