Introducing Rebecca Bourhill - Class of 2017

Jackie Cameron
Rebecca Bourhill, of Rustenburg in North West Province, would spend her holidays working with me - like every holiday from the age of 16.
— Jackie Cameron

Rebecca's life is food and her enthusiasm is very evident. She has already spent time with some of South Africa’s great foodies such as Margot Janse, Martinus Ferriera, Jenny Morris and Justin Bonello. Gordon Ramsay is also on her list, and she helped Jamie Oliver with his food revolution movement in this country. Rebecca is the perfect example of grasping all you can from the experts – and you can start doing this no matter your age.

She is sharing her bobotie recipe. A close-knit family, Granny Iris would make this dish to celebrate her son’s visits from the army, and it became a family favourite. “Bobotie is a typical Cape Malay dish with an egg custard topping. My gran would make it using mutton mince and later changed to half mutton and half beef because of the expense factor. I now use pure beef and find that a fattier mince works best for the flavour that one gets,” Rebecca explains.

  1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
    This was my first choice because I knew the standards would be high.
  2. What are you hoping to achieve there?
    To get a full understanding of the industry – the science and theory behind cooking.
  3. What do you hope to give of yourself?
    Working hard. An open mind to learning will improve my knowledge.
  4. What is your long-term goal?
    To combine what I learn with the health industry.
  5. In how many years do you hope to achieve this?
    As long as it takes.
  6. Who is your favourite international “foodie”?
    George Calombaris and Marco Pierre White.
  7. If food had a personality, which dish would be most like you – and why?
    A trifle – each layer representing a side of me.
  8. Where were you born and raised?
    Rustenburg, North West Province.
  9. Apart from food what hobbies do you enjoy?
    Anything that involves discovering more about myself.
  10. What dish do you find least inspiring and why?
    Bland dishes – there’s no thought behind them.

Enjoy trying this recipe and please keep up to date with the students’ progress. Here is to each of them reaching greater heights than they ever thought possible.

Find out more about my women’s chef range here - men’s to come shortly. Remember Jackie Cameron Cooks at Home and Baking with Jackie Cameron. They highlight all my foodie adventures. I always look forward to hearing from you so please communicate via email:

Jackie Cameron owner of Jackie Cameron School of Food & Wine in Hilton, KZN - email for enquires at Find me on Facebook – Jackie Cameron Cooks at Home, Twitter - @jackie_cameron and Instagram: jackiecameronincolour

Food assistant and recipe developer: Arnie Muller, Rebecca Bourhill and Connor Benn

All Photos taken by: 
Kate Martens Photography
Contact details: 
Cell Phone: 0828798328
Twitter: @kate_martens