Terroir is one of the Cape Winelands’ most acclaimed restaurants. It is located on the beautiful, family-owned Kleine Zalze wine farm in Stellenbosch where its oak tree-shaded setting is ideal for enjoying an elegant and refined, yet leisurely meal. The chalkboard menu reflects Chef Michael Broughton’s ethos: what you leave off the plate is just as important as what you put on it. His deceptively ‘simple’ dishes – using quality, seasonal ingredients of local, traceable, and ethical provenance – are a sublime marriage of texture and colour, characterised by bold, punchy flavours that remain true to the original ingredients. Terroir – The Cookbook is a culmination of Michael’s techniques and skills that he has acquired over the years, a collection of recipes that are authentic and true to the Terroir style, much of which is grounded in the French classics and, by default, technically challenging. However, this is not a book for chefs only, but rather for those who want to stretch themselves creatively and technically in the kitchen.
|Publisher:||Penguin Random House South Africa|
|Sold by:||Barnes & Noble|
|File size:||11 MB|
|Note:||This product may take a few minutes to download.|
About the Author
Self-taught chef Michael Broughton started cooking in Johannesburg, where he opened his first restaurant in 1997 to critical acclaim. His dream of starting a restaurant in the Cape winelands became a reality in the shape of Terroir, which opened in October 2004. In keeping with Michael’s vision to create ‘terroir-driven food’ matched to wines of the region, the provenance of locally sourced ingredients remains a key focus. Michael travels, reads avidly, and eating out and networking with fellow chefs are all part of his ongoing ‘research and development’ process. With Michael Broughton at the helm, Terroir, the restaurant, has achieved a number of prestigious awards over the years.