Terroir - the cookbook
Chef Michael Broughton, who started Terroir on the beautiful, family owned Kleine Zalze farm in Stellenbosch 10 years ago, says that Terroir - the cookbook has been in his head for a very long time. “I wanted to show ordinary people how to cook restaurant food at home, but without scaring them off!” laughs Michael. “This is a book for anyone wanting to stretch themselves creatively and technically in the kitchen. I didn’t want the food to come across as intimidating or time consuming, but I also felt compelled to showcase recipes that remain authentic and true to our style at Terroir, as reflected by our seasonal chalkboard menu.”
What Michael has achieved is an inspiring and indispensable guide for the serious home cook and, at the same time, a remarkable resource for aspiring chefs seeking the how and why of this highly experienced and talented chef’s kitchen philosophy, culinary techniques and creative process.
The recipes, each one handpicked for the book and beautifully photographed, essentially tell the story of Terroir. These are tried-and-tested recipes that have been developed and created in the restaurant over the years. “These are the dishes that pair beautifully with our wines, have won us awards, brought thousands of feet to the farm and keep our customers coming back year of year,” explains Michael.
For the owners of Kleine Zalze, Kobus and Mariette Basson, the original idea to open a restaurant on the farm was inspired by relaxed, informal food and wine-paired lunches they had enjoyed while travelling in Tuscany and Provence. Terroir’s deceptively simple, classic food pairings have always been characterised by bold, yet elegantly balanced flavours in dishes that make the most of terroir-driven seasonal ingredients sourced from a network of local suppliers.
“The culture of excellence that Michael has developed at Terroir over the years has had an incredible positive impact on Stellenbosch’s emerging food and wine culture, and we’re so proud to be a part of that,” says Kobus.
Linda de Villiers, the publisher of Struik Lifestyle titles, who worked closely with Michael on the book’s concept, refers to him as an artist.
“Each plate of food is like an edible work of art, designed to appeal to all the senses - different textures, subtle and exquisite tastes, plating that is as pretty as a picture. It’s surprising that food this sophisticated is served in such an unpretentious setting where diners are warmly welcomed and made to feel at home. We believe that Terroir - the cookbook reflects the artistry of Michael’s cooking and provides a glimpse into what makes Terroir an award-winning restaurant,” concludes Linda.
Terroir - the cookbook is available at Terroir restaurant, as well as at leading book stores.