Bertus Basson on Cape Town

I was born in Cape Town, and raised between Polokwane, Witbank and Nelspruit.

Cape Town is definitely the most beautiful city in the world, with the most diverse culture and food – you can have something different everyday but still feel like you are in Cape Town.

When out-of-towners come to town, I invite them to my stoep for a braai for a truly South African experience. I also take them to South China Dim Sum Bar on Long Street because Ed [owner Edmund Hung] has something very unique going – awesome vibe, great cooking.

The best restaurant meal I’ve eaten recently was at Rust en Vrede – incredible! John [Shuttleworth] made the most amazing marron and celeriac dish. I also had the most phenomenal sweet-bread dish at The Test Kitchen.

My other favourite restaurants are Schoon de Companje – I have the Portuguese custard tart for breakfast; Clarke’s on Bree Street for the ultimate cheeseburger; and Jordan Restaurant & Bakery – anything George Jardine cooks is always the business!

Time is usually tight, so I find it difficult to attend events, but concerts and music shows are high on my list.

My favourite weekend getaway is Old Mac Daddy in Elgin. It’s a chilled spot in the beautiful Elgin valley with really awesome Airstream trailers hidden away in the forest. It’s just a great place to have a time out with my wife, and there are super wine farms to visit in the area.

On my bucket list to still do in the Cape is a road trip to “Die Hel” (The Hell) just outside of Prins Albert. I’d also like to go tuna-fishing at some point, and the mountain is always on the list – I dig it.

The best coffee in Stellenbosch is from Overture – we serve Truth Coffee. But if you can’t make it here, then I’d definitely suggest popping down to Schoon de Companje – they have their own local blend.

The best walk in my area is in the vineyards right next door to our house – incredibly beautiful, and the dogs dig to walk there.

The Banting diet has helped a lot of people to eat more healthily and get their eating habits back on track, however, I have a love affair with bread and pasta, so that tells you where I’m at.

A good red wine for a special occasion is always a bottle of pinot noir. I like the fact that South African red wine is so diverse from region to region.

The three characteristics every good chef should have are patience, determination and a sense of humour.

I am currently working on an exciting new project in the winelands, but more about that later – watch this space!

On Sundays I like to take my dogs for a walk with [my wife] Mareli.

Money is easy to make, also very easy to lose, but is not necessary to be happy!

Straight after this, I’m starting my next service with a full restaurant.

When I wake up in the middle of the night – and it’s before 3am – I usually have a whiskey to help me fall back asleep.

One day I’d like to take a sabbatical and spend six months in the Karoo.