RECIPE: Sedgewick’s Snoek Braai for Summer Sizzle


Sedgewick’s Original Old Brown hosted a luncheon at The Tap Room in Salt River (Cape Town) last Thursday to showcase the versatility of the product and uses in various dishes.

Sedgwick’s Original Old Brown was used to prepare three mouth-watering dishes that were a part of a three-course meal.  Each dish showcased the versatility and flavour impact of the product.  Personally, I never considered using Sedgwick’s Original Old Brown in my cooking but judging from the dishes I tasted a splash or dash of the products adds a unique flavour to dishes.



Sedgwick’s braaied snoek served with sweet potato crisps, grilled lemon and rustic sourdough bread.  Get the recipe below.



Roasted pork belly served with buttery couscous, topped with a sticky tomato jam and covered in a rich Sedgwick’s just.


Sedgwick’s sobert served with a thin shortbread biscuit


The following cocktails were on offer to compliment the dishes:

The Captain’s Twist – Sedgwick’s and lemonade

Sedgwick’s Razzle – Sedgwick’s and ginger ale

Old Brown Ritz – Sedgwick’s on ice

Bee’s Knees – honey, mint and ginger ale with a shot of Sedgwick’s (see picture below)

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It is heritage day on Wednesday the 24th and most South Africans will most definitely braai on the day.   Fish is definitely one of the items we love to braai and the Sedgwick’s Original Old Brown team would like everyone to discover just how versatile South Africa’s most iconic fortified wine is.  See snoek braai recipe below.

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Check out some of the tweets from the luncheon:


Old Brown Snoek Braai

1x West Coast snoek, cleaned (or any other firm, white fish)

Sea salt flakes

30ml (2Tbsp) olive oil


For the basting sauce

80ml Sedgwick’s Original Old Brown

60ml (4Tbsp) apricot jam

100g butter

15ml (1Tbsp) finely chopped garlic

10ml (2tsp) finely grated fresh ginger

A small handful chopped fresh parsley

For the Stuffing:

100g soft apricots soaked in 60ml Sedgwick’s Original Old Brown

1 orange, sliced



  1. Season the snoek inside and out and score the skin on both sides.  Set aside until needed.
  2. For the basting sauce: mix all ingredients together in a small saucepan and simmer until the butter is melted.  Set aside to cool slightly.
  3. Baste the inside of the snoek with the sauce and place the soaked apricots and orange slices inside.
  4. Tie the snoek up with string and baste the outside with the sauce.  Grill over the coals until cooked and golden.
  5. Serve with extra grilled lemons.

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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