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 breath-taking locations South Africa has to offer.
Three of these are at the heart of 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 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.
We've all been there. We get to the fancier-than-the-rest grocery store, fill our trolleys with premium goods, get to the oh-so-friendly checkout lady and realise, only when they ask, that no, we did not bring our own bag, and now have to cough up a few extra ZAR for one of those fancy material ones. Plastic is not an option here. We get home and add it to the pile that already exists in the kitchen, swearing we will remember to leave a couple of them in the car for next time.
Speaking of bags, our deal on this duffel bag from Woodstock Leather is just another example of the kind of premium bag that you definitely never want to leave home without. Bag it!