Guest Chef Bertus Basson (Overture Restaurant).

At the Constantia Fresh wine festival held on the lawns of Buitenverwachting a few weeks ago, the wines were all paired with food. A standout amongst the celebrated chefs was Bertus Basson of Overture. He dished out two mind-blowingly delicious items: pork rillette cakes with anchovy mayonnaise and crispy duck pieces with cauliflower foam. They were just a small sign of the talents the man has, talents that have seen him win several personal accolades as well as his restaurant a place in the Eat Out Top 10 restaurants in the country.

A look at some of the items from Overture’s menu impresses further: Variations of beetroot, mustard cream & balsamic onion; Entrecote, parsnip, parsnip puree & pomme cocottes or the Lime meringue “pie” with lime ice cream. His food isn’t caught up in it’s own glory. Bertus’ focus being on food that is creative and fresh yet simple.

The menu for Bertus at Chefs Warehouse…

Sautéed chicken hearts , gnocchi, salsa verde & fennel.
Traditional Gazpacho, basil ice cream & olive.
Roast line fish, sweet corn, scallops, puffed rice, soy glaze & coriander.
Vanilla and Grand Marnier soufflé.

Bertus will host a three-hour long cooking demonstration at Chefs Warehouse on March 28th where these dishes will be paired with wines to make an enjoyable evening of haute cuisine. The class runs from 6h30pm – 9h30pm, cost R575pp.