Bertus Basson Chefs’ Table Pop-Up at Design Indaba

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Chef Bertus Basson in the kitchen

Nightscape at Design Indaba Festival 2018 presents: a series of pop-up foodie experiences featuring Bertus Basson, Studio H and Third Culture Experiment!

The Design Indaba is going beyond design, to create a multi-sensory event where you can hear, see, learn and experience the future of creative thinking across all disciplines – including food. In addition to the sights and sounds on offer, the Design Indaba Festival of Creativity 2018 is proud to announce a series of specially designed Chef’s Table events and pop-up feasts.

Award-winning South African chef, Bertus Basson – of the restaurants Overture, Spek and Bone, and Bertus Basson at Spice Route fame – will collaborate with progressive food experience designer, Hannerie Visser of Studio H. Merging food and design into a unique experience of local flavours presented in a stimulating way, this progessive Chef’s Table is set to be a milestone event on the 2018 Cape Town culinary calendar. The Bertus Basson Chefs Table events will take place on the evenings of Wednesday 21 Feb, Thursday 22 Feb and Friday 23 Feb only. Tickets are R850 pp.

Spaces are limited and bookings are essential.

Third Culture Experiment will present its pop-up foodie events on Wednesday 21 February and Thursday 22 February. Third Culture Experiment is best known for presenting experimental and resourceful food combinations at a series of collaborative events that are held at a diferent destination each time. Here, the destination will be the Artscape Theatre Centre, the same location as the Bertus Basson and Studio H pop-up.

Basson has looked to local flavours and childhood experienceswhen conceptualising his menu. “We are constantly being inspired by just being South African. We are inspired by our rich past and exciting future,” says Basson.

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Food by chef Bertus Basson. Photo Claire Gunn
dessert bertus basson sonia cabano blog eatdrinkcapetown
Dessert by chef Bertus Basson. Photo Claire Gunn

As a gastronomical landscape, South Africa has a hugely diverse range of flavours, techniques, histories and interpretations to draw on; from bunny chows to melktert, braaivleis to pickled fish. This distinctive melting pot of cultures offers a unique taste experience to the world.

“I can’t think of a more exciting time to be cooking South African food, exploring my own food heritage and sharing South Africa with the world,” Basson continues.

Visser, on the other hand, grew up on a grape farm and, inspired by her mother and grandmother, understood from an early age that in order to be happy, stomach and soul need to be satisfied by food and beauty. She brings this experience to every project, enhancing the local source and identity of the experience. “Using honest ingredients by cultivating great relationships with farmers and producers, suits our country perfectly. We are a nation of farmers, makers and entrepreneurs, people living close to the earth,” says Visser.

Based in Cape Town, Visser’s Studio H is known for events such as the Spier Secret Festival and Street Food Festival and the food zine publication and website, Chips! Most recently, Studio H was invited to present its S/Zout project at Dutch Design Week 2017, which consisted of range of condiments made from salt tolerant carrots, cabbages, strawberries and tomatoes.

Guests at either pop-up can expect a one-of-a-kind foodie experience, hosted exclusively by Design Indaba Festival 2018. Tickets are available through Webtickets and because limited spaces are on offer, booking is essential.

For updates on the Design Indaba Festival of Creativity 2018 and more information on the pop-up Chef’s Table experiences, please visit www.designindaba.com/festival.

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