-11 April 2019

Recipe: Biltong and Herb Garlic Bread

GarlicBread1Special thanks to Ilse van der Merwe from The Food Fox for developing this recipe.

Soft, buttery, biltong sarmies have everybody swooning – even as a posh little canapé.

But have you tried this ultimate, golden brown, buttery, biltong garlic bread combo? You’ll never buy a regular garlic loaf for your braai ever again…

Check out the recipe as well as a step by step video clip below.


  • GarlicBread2250 g butter, softened
  • 30 ml extra virgin olive oil
  • salt & pepper
  • 3 garlic cloves, finely grated
  • a handful Italian (flat leaf) parsley, finely chopped
  • 1/2 cup Montagu powdered beef biltong
  • 1 large good quality ciabatta loaf (or sour dough loaf)


  1. Place the butter in a medium size mixing bowl. Use a fork to mix it to a soft, spreadable consistency.
  2. Add the olive oil and season with salt & pepper. Add the biltong, garlic and parsley, then mix well.
  3. GarlicBread3Using a large, sharp serrated knife, slice the bread into slices, but not all the way through (they should still be attached at the bottom).
  4. Spread the sliced sides generously with the biltong butter mixture, and the last bit over the top of the loaf.
  5. Bake the bread on a lined baking tray in the oven for 15-20 minutes at 200 C, or cover in foil and braai over medium-hot coals, turning it often, until the butter is melted and the bread is golden brown on the outside.
  6. Serve hot on a wooden board, as a side dish with your braai meat and salad.

Serves 6 as a side dish. Enjoy!