From hand-selecting quality cuts to carefully seasoning and drying each piece, this biltong is made with love, helping South Africans overseas connect with the familiar flavours.
Australia (15 January 2026) – For many South Africans, biltong isn’t just a snack but a part of growing up. It’s the bowl that never stayed full at family gatherings, the road-trip essential, the quiet treat sneaked from the cupboard when no one was looking.
Now, many South Africans find themselves living far from home, in new cities or even new time zones. While life abroad brings exciting opportunities, it also comes with small moments of homesickness.
This is where Erin’s Sunday Kitchen comes in. Often it’s the simple things that hit hardest. What stands out most is the care behind the process itself. From sourcing quality meat to carefully seasoning, curing and drying it by hand, she takes the time to do it properly, the same way it’s been done in many South African homes for generations. It’s not rushed, and definitely not outsourced.
Erin’s recipe could bring comfort to those South Africans, especially when trying to escape expansive exchange rates. It could be shared with friends who’ve never tasted it before or enjoyed quietly during a homesick moment.
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