Dukkah Grilled Corn

Dukkah Grilled Corn

100g Butter
100ml Olive oil
8 Corn on the cob
10g Coriander, whole
10g Cumin
125ml Peeled hazelnuts
125ml Almonds
8g Fennel seeds
10g Sesame
5g Dried chilli
5g Black pepper
1 Lime
Salt

-Boil the corn in salted water for 20 minutes
-Light your kettle weber on a moderate heat.
-Add there butter olive oil and a generous pinch of salt to a pot and melt.
-In a cast iron skillet, toast the spices, nuts and sesame. Blend to a coarse texture and set aside.
-Dry the corn off well then braai on the weber over a direct heat until nicely charred, brushing with the butter mixture throughout
-Once corn is charred, brush with butter once more before rolling in the dukkah to coat the corn evenly in the mixture
-Season with salt and generous squeeze of lime juice, enjoy as a snack or side dish


As a chef, Bertus advocates believing in what you do, as well as having faith and confidence in your produce. His commitment to great food made with fresh, local ingredients, and an acute attention to detail is the key to the culinary success for which he is highly regarded. He sees his work as an important responsibility – to express South African heritage, and creatively tell the stories of our history, our people and our food. His restaurants have been awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide. Since 2007, his establishments have grown into a family of restaurants that now includes Chorus, Eike, Kantien, Spek & Bone, Geuwels, Clara’s Barn and De Vrije Burger.