Kom Ons Braai, Episode 6

It's a Bloemfontein braai! Gerrit and Mario-Lize serve pork belly, while Julian and Madeleine prepare sirloin steak with a mushroom sauce. Werner and Melanie serve stuffed fillet steak.

The fires are burning in Gauteng. Jennifer and Craig serve rib-eye steak with a chimichurri sauce, while Andre and Jolanda prepare stuffed sausage. Jolene and Christi serve chicken kebabs with a homemade marinade.

Anton and Nicola serve fillet steak, while Alwynne and Candice serve rib-eye steak with pepper sauce. Johan and Yvette serve kudu sausage with pap and sauce.

Jacques and Nadine's guests enjoy creamy jalapeno bombs while Lelani and Charles serve rib-eye steak. Mamitz and Lynn serve fillet steak with a mushroom sauce.

Lanese and Joslyn roast curry lamb on the coals while Joe and Melody grill lamb chops. Johann and Shaun serve beef stroganoff.

We are braaing in Cape Town. Christoff and Marli's guests enjoy lamb chops while Duman and Karen serve chicken kebabs. Braam and Chinè make fillet steak kebabs.

The fires are burning in Gauteng, where Daniël and Annelien serve fillet steak. John and Petro serve wagyu chuck steak and Alex and Carike grill lamb chops.

Our braai fires are burning in Johannesburg. Andries and Tracey serve fillet steak with a mushroom sauce, and Rayner and Amber throw lamb chops over the coals. Jacques and Belinda serve mutton tails to their guests.

Marius and Wayne serve chops, Dirk and Amy make a fillet pot, and Etienne and Christine prepare a boneless leg of lamb.

It's time for a proper braai. Three couples take each other on in a braai battle. Who will walk away with the grand prize?

It's a Bloem-braai where three couples take each other on in a braai battle. The question is: whose embers will glow the brightest to walk away with the grand prize?

It's a Cape Town braai. Humari and Mariëtte serve snoek, Emma and Julian barbecue chicken, and Rossouw and Mynhardt serve rib-eye steak.

It's a Gauteng braai. Vernon and Lucille's guests enjoy chicken fillets with a homemade marinade while Morne and Natasha serve pork neck. Jean and Mart-Marie serve lamb chops.