In this episode of A Table in the Corner, Russel sits down with Drikus Brink, chef/proprietor of Toevlug, to trace a quietly serious cooking life shaped by farms, butcheries and long service beside Bertus Basson. Brink talks through his early years growing up around meat and trade, cooking boerewors rolls as a teenager, studying in Pretoria and arriving at Overture, to spend nearly a decade in Basson’s kitchens. The conversation moves through volume cooking, technique, pressure and instinct, ...