Ultimate Braai Master̴Ì_host and chef Bertus Basson shares recipes from his personal and national heritage in his first cookbook,̴Ì_Homegrown. The book is a celebration of being South African and how embracing his roots has influenced Bertus as a chef, as many of his signature recipes are inspired by his Afrikaans origins.̴Ì_Homegrown̴Ì_also explores how other distinctly South African tastes and flavours have impacted his cooking, influencing his unique take on fine dining for his award-winning restaurants.̴Ì_
The book is filled with stunning photographs and delectable recipes such as Snoek with Apricot Glaze, Beer Braised Pork Belly, Spice Rub for Braaied Brisket, Charred Octopus with Gnocchi and Nasturtium Paste, Tamatie Frikkadels, Koeksister Ice Cream, and Milk Tart Soufflí©. These recipes are easy to prepare and are made with fresh, local ingredients.
‰ۡÌÝÌáIt surprises friends to learn that I did not like food as a kid. My mother, Hetta Basson (Ma), had to work hard to get me to eat anything that wasn‰ۡó»t sweet or bad for me. I guess that‰ۡó»s why my earliest food memories are of sweet things. In fact, this book starts with dessert.‰ۡó»
Highly acclaimed South African chef̴Ì_Bertus Basson̴Ì_is famed for the phenomenal success of Overture, a restaurant he has had an integral part in establishing as one of the finest in South Africa in his position as a chef and owner since 2007. The picturesque Winelands restaurant has won five Eat Out top 10 awards, and is currently placed fourth. Overture has won eight Eat out Awards and is currently placed six. It has also been awarded three stars in the Rossouw‰ۡó»s Restaurant Guide for four years running. His other restaurants are Bertus Basson at Spice Route, Spek & Bone and Bertus Basson at the Ritz.̴Ì_
His most recent achievement is becoming a judge on̴Ì_Ultimate Braai Master, the South African reality cooking show.
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