Simple food, well made

I come from a really, really big Afrikaans family where everything was made on my grandmother’s farm in Ottersdal, North West. From confectionary to baking. We made our own butter after milking cows. We learnt about slaughtering ... we even had a butchery, along with the fruit orchard and veggie patch. Every December all 17 of the cousins would be dropped off there for about a month and she kept us busy, which is possibly why there are three chefs in our family. For us, Sunday lunch is the big thing: three meats, four starches, four types of vegetables, starters and dessert. I take that into the restaurant, simple food that is well executed.