If I think of a South African chef who celebrates his Afrikaans heritage in cooking, it’s Bertus Basson. Drawing on all the home cooked, traditional food from his mother, aunts and general Afrikaans upbringing, you can experience nostalgia and innovation through all his creations. I went on a whirlwind adventure with Bertus to photograph his cook book, Homegrown, and through shooting and eating every dish I was immersed in all the South African-isms that we all know so well and yet, it was an entirely new translation in each dish.
You could say Bertus is colloquial Afrikaans.
All his dishes have a story and a hero ingredient – some with interesting origins like proper wheat flour from Prieska and beautiful local olive oils and wines.
The new eatery Spek and Bone was established, in Bertus’s own words, to be a casual wine bar where Bertus and Mareli could meet up with friends after work in a central yet informal environment. Tucked away behind the iconic Oom Samie se Winkel in Stellenbosch, you could almost miss the awning at the entrance. A partly covered courtyard and fairy lights greet you as you wander in from off Dorp Street. Many small plates are shared, and music and wine are chosen because they are Bertus and Mareli’s personal favourites.
An intimate, relaxed and joyful environment awaits you at Spek and Bone.