Ultimate Braai Master host and chef Bertus Basson shares recipes from his personal and national heritage in his first cookbook, Homegrown.

The book is a celebration of being South African and how embracing his roots has influenced Bertus as a chef, as many of his signature recipes are inspired by his Afrikaans origins. Homegrown also explores how other distinctly South African tastes and flavours have impacted his cooking, influencing his unique take on fine dining for his award-winning restaurants.

The book is filled with stunning photographs and delectable recipes such as Snoek with Apricot Glaze, Beer Braised Pork Belly, Spice Rub for Braaied Brisket, Charred Octopus with Gnocchi and Nasturtium Paste, Tamatie Frikkadels, Koeksister Ice Cream, and Milk Tart Soufflé. These recipes are easy to prepare and are made with fresh, local ingredients.

Tying down this iconic food market in one volume would be to disregard its nature. The Market Day Journal started out as an idea for a book, but Russel Wasserfall soon realised that any attempt to tie down the iconic food market at the Biscuit Mill in Cape Town in one volume would be to disregard its nature. With designer Roxy Spears, he conceptualised a series of journals which, like the market itself, are living things which have the capacity to change constantly, with each successive iteration. This is the first of a series of four journals that look at the seasons and tides of the market over the course of two years. By the time you read this, things will have moved on. Steve Jeffrey will have a new sausage on offer, the price of a Dasdog Mandog will have changed, but that doesn't matter. Each story is a glimpse of what we found at the Neighbourgoods Market on the days we were there.