The earliest archaeological evidence of barbecue (Braai) is found in South Africa. On September 24th of each year the country celebrates Heritage Day, which in 2007 was renamed Braai4Heritage as a testament to its cultural importance in South Africa. Traditional braais are made with wood, without the use of gas and consist of a plethora of meat ranging from steaks and boerewors (sausage) to chicken and lamb. However, over the years fish and side dishes have also become standard fixtures. While there are many different ways to braai, one underlying trait remains—the camaraderie of sipping wine around the open flame enjoying the company of friends as the meal cooks. Production is overseen by celebrated winemaker Bruwer Raats (proprietor and winemaker of Raats Family Wines).