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Get behind. chef andrea burgener, south african by birth, english and german by background, can usually be found in the trenches of her joburg restaurant, the leopard. she's known for her playful menus but loathes culinary fashion. she strives for a locally grounded cuisine. today, she's my guide through this twilight zone. ♪ >> it's weird here. and though i'm told the place usually reflects the changing demographic of modern south africa, today, not so much. the customers may or may not have feelings about the afrikaner memorabilia. really they just come for meat. you pick your meat at the ...

German by background, with usually be found in the trenches of her joburg restaurant, the leopard. she's known for her playful menus but loathes culinary fashion. she strives for a locally grounded cuisine. today, she's my guide through this twilight zone. ♪ >> it's weird here. and though i'm told the place usually reflects the changing demographic of modern south africa, today, not so much. the customers may or may not have feelings about the afrikaner memorabilia. really they just come for meat. choose t-bone, rum steak.

Chef andrea burgener, south african by birth, english and german by background, can usually be found in the trenches of her joburg restaurant, the leopard. she's known for her playful menus but loathes culinary fashion. she strives for a locally grounded cuisine. today, she's my guide through this twilight zone. ♪ >> it's weird here. and though i'm told the place usually reflects the changing demographic of modern south africa, today, not so much. the customers may or may not have feelings about the afrikaner memorabilia. really they just come for meat. you pick your meat at the butcher coun...

To air dry for a week. voila. a tasty jerky treat we can all get behind. chef andrea burgener, south african by birth, english and german by background, with usually be found in the trenches of her joburg restaurant, the leopard. she's known for her playful menus but loathes culinary fashion. she strives for a locally grounded cuisine. today, she's my guide through this twilight zone. ♪ >> it's weird here. and though i'm told the place usually reflects the changing demographic of modern south africa, today, not so much. the customers may or may not have feelings about the afrikaner memorabil...

About this place. it doesn't fit in with my white liberal guilt sensibility. >> it just wouldn't be accepted. couldn't exist. >> as any south african butcher would, they sprinkle salt, brown sugar, malt vinegar. pack in layers, repeat. after 24 hours remove and hang to air dry for a week. voila. a tasty jerky treat we can all get behind. chef andrea burgener, south african by birth, english and german by background, with usually be found in the trenches of her joburg restaurant, the leopard. she's known for her playful menus but loathes culinary fashion. she strives for a locally grounded cuis...