In lockdown, we all want something to be “normal”; as it was. “Eike” is home to Bertus Basson, Eat Out’s Chef of The Year 2019. His team are now offering “Bertus Se Huiskos”, which is a three course takeaway meal, delivered to your home. I say three course, more like 3 1/2 to 4 by the time you add all the bits and bobs! Not only is there an instruction list of when to place this, that and, the other in your oven, there is also a superb video of the master himself, placed on his Instagram account, prepping the dishes to help even the most culinary challenged. The menu changes each week, however, on this occasion we had the iconic Mosbolletjie bread and opsitkers, to compliment the twice baked souffle. The main course was braised lamb shoulder, confit carrots, sweet potato and cashew pie with a Mediterranean potato salad, enhanced by small dab of aioli. This took up to twenty minutes to warm through, basting the lamb in it’s jus, then, plate with gremolata and salseverde. Dessert was their iconic Croc Valley Orange with a small slice of orange cake, beautifully presented. The cost at R450 plus R50 delivery charge to Cape Town, outstanding value, for such high quality ingredients and presentation. We are going to donate R500 to the soup kitchen that the Basson operation are running, feeding up to 500 per day. It reflects the value we thought the meal was worth. The man is a credit to Cape Town’s exceptional culinary landscape. Luke Dale Roberts is charging R100 to deliver a R5000 picnic, really? As well as this home take for Eike, their Overture operation is doing the same thing, next weekend cannot come quick enough!
