(images: Claire Gunn)
You may know him as a host and judge on The Ultimate Braai Master or you’ve had the privilege to eat at his award-winning restaurants. Now, chef and restaurateur extraordinaire, Bertus Basson has released his second cookbook Being Bertus Basson, which features recipes from all his restaurants. The book offers an inside look into the stories of their beginnings from signature restaurant Overture, to Spice Route, Spek & Bone, through to his love affair with burgers and how De Vrije Burger was conceptualised and brought to life.
Learn to cook delicious food as he serves in his restaurants with these amazing recipes.
Recipe extracts from Being Bertus Basson by Bertus Basson published by Jacana Media. The book retails for R350.