Infusion

Whether you enjoy oysters with cap classique, crayfish with chenin blanc, springbok with merlot or oven-baked pudding with muscadel, this is the book for you. A successful "infusion" of fresh South African produce, liquor and lifestyle in today's cutting edge industry fill the pages of this book. For those who have already been delighted by his original and creative flair with flavours, textures and culinary twists, prepare to be inspired. InFusion, his second book, imparts knowledge about food and wine today, including a feast of incredible recipes combined with individual wine recommendations and step-by-step photography. World-class cuisine made easy even for the novice. Expand your culinary horizons today!