Traditional versus modern Braai — which wins?

I've now had Braai prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried biltong in the way the braai is a cross-cultural South African institution that transcends racial and social divides. The sweet-tangy from chutney character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a weekend braai context for the traditional version adds meaning that plating alone can't provide. Castle Lager with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.