There is a good reason why the strapline of this book reads ‘Fine cuisine under an African sky’ as Nico Verster has spent a decade plying his trade as a professional chef in some of the most breath-taking locations South Africa has to offer. Three of these are at the heart of Savannah to Sea, viz. Jamala Madikwe, a safari lodge in North West Province, andBeyond’s Phinda forest and vlei lodges in KwaZulu-Natal, and Birkenhead House boutique hotel in Hermanus in the Cape. The book is divided into four chapters that encompass starters and snacks (Leadwood and aloes); main courses with white and red meat, fish and seafood, and game (Springbok and coral); baked delights (Monkey orange and baguette); and desserts and sweet treats (Marula and acacias). All 55 recipes feature Nico’s culinary signature of elegance combined with pan-African cuisine ‘twists’, whether in the ingredients or the techniques, and range from classic favourites to the ultra-trendy