EGGheads learnt from Ultimate Braai Master judge and passionate EGG owner, chef Bertus Basson, at the first Big Green Egg cooking class held recently at his Overture restaurant in Stellenbosch.

The 3 course menu, designed to showcase the versatility of the Big Green Egg, included barrel cooked fish for starters, pork rump and a Mexican feast for mains and Camembert in vine leaves, covered in honey, figs and walnuts for dessert. Moving easily between direct, indirect and plank cooking, Bertus taught guests his insider tips to cooking on the EGG. Equipped with the tailor made recipes, success at home is guaranteed.

Next class: 11 March 2014

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