"Simple but genius." Traits acclaimed chef Michael Broughton showed off in Episode 5's MasterClass.
It is said Michael Broughton had always aspired to have his very own restaurant in the Cape winelands, and his dream became a reality in October 2004 when he opened the critically acclaimed Terroir with the assistance of Kobus Basson of Kleine Zalza.
Before moving to the Cape, Broughton opened his first restaurant in 1997 in a plush suburb of Johannesburg. It was popular with the locals and soon won two Eat Out Top 10 Awards.
From there he moved to Sandton where he continued to make a name for himself in the culinary world with his classically inspired food. In 2003 he was offered the opportunity to move to the Magaliesburg where he became the executive chef of the world-renowned Mount Grace Country House and Spa.
Chef Broughton says that "Global trends reflect a return to doing the basics really well, and producing lighter, healthier dishes without forfeiting depth of flavour."
He put these words into action when he presented a Master Class in Episode 5 and showed them how to make his Brown Butter Poached Kabeljou with Asparagus, Porcini and Garlic Cream
See if you can cook like a Michael Broughton by downloading his recipe today!
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