Michael Broughton celebrates 10 Years at Kleine Zalze with 'Terroir - The Cookbook'

The recipes, each one handpicked for the book and beautifully photographed, essentially tell the story of Terroir.

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Cost: R 350 per book

Contact: Available from leading bookstores and online booksellers, or directly from the restaurant Tel 021 880-8167. For further information, go to www.randomstruik.co.za

Chef Michael Broughton, who started Terroir on the beautiful, family owned Kleine Zalze wine farm in Stellenbosch 10 years ago, says that Terroir – the cookbook has been in his head for a very long time. ‘I wanted to show ordinary people how to cook restaurant food at home, but without scaring them off!’ laughs Michael.

‘This is a book for anyone wanting to stretch themselves creatively and technically in the kitchen. I didn’t want the food to come across as intimidating or time consuming, but I also felt compelled to showcase recipes that remain authentic and true to our style at Terroir, as reflected by our seasonal chalkboard menu.’ .
What Michael has achieved is an inspiring and indispensable guide for the serious home cook and, at the same time, a remarkable resource for aspiring chefs seeking the how and why of this highly experienced and talented chef’s kitchen philosophy, culinary techniques and creative process.

The recipes, each one handpicked for the book and beautifully photographed, essentially tell the story of Terroir. These are tried-and-tested recipes that have been developed and created in the restaurant over the years.

‘These are the dishes that pair beautifully with our wines, have won us awards, brought thousands of feet onto the farm and keep our customers coming back year after year,’ explains Michael.
For the owners of Kleine Zalze, Kobus and Mariette Basson, the original idea to open a restaurant on the farm was inspired by relaxed, informal food and wine-paired lunches they had enjoyed while travelling in Tuscany and Provence.

Terroir’s deceptively simple, classic food pairings have always been characterised by bold, yet elegantly balanced flavours in dishes that make the most of terroir-driven seasonal ingredients sourced from a network of local suppliers.
‘The culture of excellence that Michael has developed at Terroir over the years has had an incredibly positive impact on Stellenbosch’s emerging food and wine culture, and we’re so proud to be a part of that,’ says Kobus.

Linda de Villiers, the publisher of Struik Lifestyle titles, who worked closely with Michael on the book’s concept, refers to him as an artist.

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