Celeb Chef Bertus Basson is back with season 2 of In die Sop: Restaurant Evolusie to transform deserving local eateries.
For season 2, eleven more restaurants open their doors to the In die Sop gurus, in places such as Brackenfell, Doringbaai, Stellenbosch, Montagu, Gordon’s Bay, Lambert’s Bay and Swellendam. While we’re mentioning the town, make sure to also check out the best things to do in Gordon’s Bay.
In the first episode, Bertus and his team tackle an unusual challenge when they visit a farm stall in the Overberg town of Napier. After this episode, Moerse Padstal will definitely not be the same place as before.
As before, each episode will showcase how a restaurant undergoes a transformation in just three days! Viewers will see new life being breathed into restaurants ranging from everyday eateries to gourmet restaurants.
Bertus is again assisted by the decor expert, Misi Overturf.
“With In die Sop, it’s not just about the end results, but especially about the difference it makes in the lives of all the parties involved,” says Bertus.
Bertus and his team of experts can change anything. “As always, there are no sacred cows and we can tweak the restaurants’ kitchen, layout, furniture and dishes. But thanks to the first season, the new participating restaurants have a better idea of what our recipe entails.”
According to Bertus, he and his team seek to empower and inspire restaurant owners with their knowledge and experience. The first season of In die Sop made the chosen establishments, which had previously suffered under the strict measures of the Covid-19 lockdown, into household names. The show not only attracted new customers for them but also boosted local tourism. “It definitely made us famous all over the country, as our guests come from everywhere,” says Gielie de Kock of Marsanne’s Restaurant & River Breeze Venue in Witsand. “People really enjoyed the programme and I reckon half of our customers are due to our participation in In die Sop.”
According to Hentie van der Merwe of Kossie Sikelela in Darling, In die Sop was the answer to their prayers. “The whole experience is something we will not trade for anything in the world as it has greatly improved our restaurant and put it on the map! We received so many new guests thanks to In die Sop,” says Hentie. This is also confirmed by Anton Hougaard of Jaart Restaurant in Wellington. “The show opened many doors for us and since then we had visitors from Durban, Pretoria and Johannesburg who watched it. We would never have been able to achieve such exposure on our own.”
Watch season 2 of In die Sop every Wednesday at 20:00 on kykNET (DStv Channel 144).
Chef Bertus Basson’s Pumpkin Curry
SERVES 4
INGREDIENTS
- 1 tin (440g) coconut cream
- 20 g ginger
- 2 red chillies, halved
- 1 clove garlic
- 2 tbsp of sugar
- 75 ml vegetable oil
- 2 cinnamon sticks
- 2 star anise
- 1 tsp coriander seeds
- 2 tsp Rajah mild curry powder
- 750 g pumpkin, cut into large chunks
- 1 tin chickpeas, drained
- Pumpkin leaves (optional)
- Lemon, to serve
- Fresh coriander, to serve
METHOD
Blend the coconut cream, ginger, chillies, garlic and sugar together.
Heat a large pot and add vegetable oil. Fry the spices and curry powder for 2 minutes over medium heat. Pour the blended coconut mixture onto the spices and set the heat to low. Now add the pumpkin to the pot with the chickpeas. Cover and bring to a slow simmer. The pumpkin will take around 45 minutes to cook.
If you are lucky enough to have pumpkins in your garden, add a handful of pumpkin leaves at the 35-minute mark. They will take a few minutes to steam through but will add a deep vegetable flavour to the curry.
Finish with salt to taste, a squeeze of lemon and fresh coriander leaves.
Chef Bertus Basson’s Pumpkin Curry
Ingredients
- 1 tin (440g) coconut cream
- 20 g ginger
- 2 red chillies, halved
- 1 clove garlic
- 2 tbsp of sugar
- 75 ml vegetable oil
- 2 cinnamon sticks
- 2 star anise
- 1 tsp coriander seeds
- 2 tsp Rajah mild curry powder
- 750 g pumpkin, cut into large chunks
- 1 tin chickpeas, drained
- Pumpkin leaves (optional)
- Lemon, to serve
- Fresh coriander, to serve
Instructions
Blend the coconut cream, ginger, chillies, garlic and sugar together.
Heat a large pot and add vegetable oil. Fry the spices and curry powder for 2 minutes over medium heat. Pour the blended coconut mixture onto the spices and set the heat to low. Now add the pumpkin to the pot with the chickpeas. Cover and bring to a slow simmer. The pumpkin will take around 45 minutes to cook.
If you are lucky enough to have pumpkins in your garden, add a handful of pumpkin leaves at the 35-minute mark. They will take a few minutes to steam through but will add a deep vegetable flavour to the curry.
Finish with salt to taste, a squeeze of lemon and fresh coriander leaves.
ALSO SEE: Banhoek Chilli Oil launches its Taste Kitchen
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.