There is a good reason why the strapline of this book reads 'Fine cuisine under an African sky' as Nico Verster has spent a decade plying his trade as a professional chef in some of the most breathtaking locations South Africa has to offer. Three of these are at the heart of From savannah to sea, viz. Jamala Madikwe, a safari lodge in North West Province, and Beyond's Phinda forest and vlei lodges in KwaZulu-Natal, and Birkenhead House boutique hotel in Hermanus in the Cape. The book is divided into four chapters that ...
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There is a good reason why the strapline of this book reads 'Fine cuisine under an African sky' as Nico Verster has spent a decade plying his trade as a professional chef in some of the most breathtaking locations South Africa has to offer. Three of these are at the heart of From savannah to sea, viz. Jamala Madikwe, a safari lodge in North West Province, and Beyond's Phinda forest and vlei lodges in KwaZulu-Natal, and Birkenhead House boutique hotel in Hermanus in the Cape. The book is divided into four chapters that encompass starters and snacks (Leadwood and aloes); main courses with white and red meat, fish and seafood, and game (Springbok and coral); baked delights (Monkey orange and baguette); and desserts and sweet treats (Marula and acacias). All 55 recipes feature Nico's culinary signature of elegance combined with pan-African cuisine 'twists', whether in the ingredients or the techniques, and range from classic favourites to the ultra trendy. Adding to the authenticity of the African experience, as well as the charm of From savannah to sea, are some often-humorous tales from his time in these varying and challenging environments. And because Nico is so utterly passionate about his subject, he took the photographs himself, both food and wildlife.
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