Thanks so much! Wonderful surprise to wake up to, made my day! Huge thanks to @curie, @meerkat and @hendrikdegrote and all the others who voted, such a lovely gesture!

Not to be overly-patriotic, but I think us Saffa's got the best end of the deal in culinary terms. While we have a huge Dutch community, I think even the bitterballen here have been slightly altered by the flavour profiles of other cultures here. The beef bitterballen here gets lots of black pepper and a really rich cooking liquid, so they're almost like mini peppersteak pies, wonderful! Hunting season we often find game bitterballen, springbok or kudu cooked in lots of clove, juniper, thyme and good local red wine! I think it also helps that a lot of farm families still fry in lard rather than vegetable oil...Perhaps it's time we send an updated recipe back to our European counterparts!