Koeksister ice cream, tamatie frikkadels and more in Bertus Basson’s new cookbook

SA celeb chef, Bertus Basson, who many will be familiar with from his role as judge on the Ultimate Braai Master reality cooking show, has released his first cookbook titled, Homegrown.

The chef, who’s well-known for his honest, down-to-earth demeanor and style of cooking that pays homage to his Afrikaans roots says, ‘It 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’t sweet or bad for me. I guess that’s why my earliest food memories are of sweet things. In fact, this book starts with dessert.’

His restaurant, Overture in the Cape Winelands has won five Eat Out top 10 awards, and is currently placed sixth and it’s the celebration of his South African heritage that has influenced Bertus as a chef. The book includes recipes for snoek with apricot glaze, beer braised pork belly and a delicious sounding milk tart soufflé.

In putting Homegrown together, Bertus was assisted by a dream team; renowned food writer and photographer, Russel Wasserfall, Roxy Spears who adds her special magic on the design front and to complete the picture, incredibly talented Claire Gunn whose work is featured in South Africa’s top food and lifestyle sites and print publications.

We hope that Homegrown becomes a true South African treasure, just like its author!

PS – visit Food24 on 23rd April when you’ll be able to Pin some of Bertus’ drool-worthy SA-inspired recipes. We can’t wait to share them with you!