Lampedusa Pie

An obsession with food. A nostalgia for the taste of childhood. Living in a fractured and constantly shifting city. These are the strands that South African chef, Andrea Burgener, weaves together to create an irresistibly quirky collection of recipes in Lampedusa Pie. Andrea describes herself as a magpie cook attracted to an eclectic combination of tastes that evoke her world. She reinvents breakfast expectations with creme brulee and pumpkin fritters but also reveals the secret to the perfect hollandaise sauce. Discover the recipes that elicit a sigh of comfort from Andrea - roast chicken with bread sauce or a Sri Lankan potato and mustard curry. Delight in the playfulness of making your own butter. Celebrate the exuberance of a party with a bright crimson soup or the seventies nostalgia of strawberry friandise and devils on horseback. Stretch yourself to explore an Ethiopian-inspired steak tartare, an Ivorian fish or the famous Lampedusa pie. Drawing on recipes from her Johannesburg restaurants Superbonbon, Deluxe and award-winning The Leopard as well as the inspiration of other local and international food experiences, Andrea will take you on a journey of discovery in your own kitchen.

Andrea Burgener Andrea Burgener is a self-taught chef and food writer based in Johannesburg. Her first professional kitchen experience was in Braam Kruger's Kitchenboy restaurant, before that she studied Fine Art at Wits University. She juggles her time between her family, running a busy Johannesburg restaurant, The Leopard, and writing food articles for a range of publications.