Big Green Egg-Cademy with Bertus Basson

In January 2014, John and I went to a Big Green Egg hands-on demo at Hidden Valley Wine Estate in Stellenbosch.

BGE - Bertus Basson

I stumbled on the event while researching Stellenbosch restaurants a couple of days before our trip to South Africa.

After getting overly excited, I thought: there is no way they still have availability.

I mean, Chef Bertus Basson has been on Eat Out’s Top 10 for six years in a row!

BGE - Bertus Basson

A night of cooking on the Big Green Egg at Overture with Chef Bertus Basson?

Yeah . . . don’t get too excited, Kristi.

I sent the email anyway, and was overjoyed when the business manager replied, “We would love for you to join us. I have saved two tickets for you.”

BGE - Bertus Basson

W o o h o o !

When we arrived, we were handed a glass of Hidden Valley wine and greeted by Dave Hidden, the owner.

BGE - Bertus Basson

Both he and Bertus Basson were kind, gentle, gracious, and down to earth.

BGE - Bertus Basson

There were about 15 of us at the event and we immediately felt like we were hanging out with friends we’ve known for years!

BGE - Bertus Basson

The Big Green Egg has a way of doing that.

Chef Bertus Basson talked us through his preparations while we created our own masterpieces at our individual prep stations.

BGE - Bertus Basson

I guess I should go ahead and admit that I didn’t take a lot of pictures and I didn’t take any notes that night.

I was “too busy” cooking and socializing and enjoying unlimited Hidden Valley Wine.

BGE - Bertus Basson

Chef Bertus Basson’s 3 course menu was created to show the Big Green Egg’s versatility.

BGE - Bertus Basson

The first course: Wine Barrel Cooked Fish.

BGE - Bertus Basson

We placed sliced onion and fennel on soaked barrel planks and then topped it with local fish.

BGE - Bertus Basson

Once the fish was cooked:

BGE - Bertus Basson

We topped it with a tomato and herb salad:

BGE - Bertus Basson

It was a beautiful and fresh tasting dish I hope to recreate soon!

The second course: Tex Mex Pork Rump with Grilled Corn on the Cob.

BGE - Bertus Basson

BGE - Bertus Basson

BGE - Bertus Basson

BGE - Bertus Basson

I like a good char on my corn, don’t you?

BGE - Bertus Basson

While the pork and corn cooked we made guacamole, quickly grilled the tortillas:

BGE - Bertus Basson

And then finished the dish with sliced pork.

BGE - Bertus Basson

Delicious!

BGE - Bertus Basson

The third Course: Grilled Camembert in Vine Leaves.

BGE - Bertus Basson

We removed the warm and gooey Camembert from the leaves and then covered it in honey, figs, and walnuts.

BGE - Bertus Basson

I don’t have a final photo of that one… it didn’t last very long.

It was the perfect ending to a wonderful meal.

What an amazing night of food, wine, friends, and Big Green Egging.

BGE - Bertus Basson

BGE - Bertus Basson

BGE - Bertus Basson

Thank you so much Chef Bertus Basson, Dave Hidden, Hidden Valley Wines, Big Green Egg South Africa, and all of the new friends we made!

BGE - Bertus Basson

Our night with all of you was the highlight of our trip to the Western Cape!

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2 Responses to Big Green Egg-Cademy with Bertus Basson

  1. Chris says:

    What a fantastic event! The Camembert idea really rocks, love that.

  2. Linda says:

    Great post – it’s got me all excited about the Big Green Egg event at 9th Avenue Bistro on 8th April in Durban.

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