serves 8

  • 1 springbok fillet, smoked
  • 50 ml olive oil
  • 50 ml balsamic vinegar

Put fillet in the freezer until firm. Use an electrical cutting machine, or very sharp knife, to cut the half-frozen meat into paper-thin slices. Sprinkle olive oil and vinegar over.

Garlic and feta flatbread

  • 10 ml active dry yeast
  • 500 ml lukewarm water
  • 60 ml olive oil
  • 650 g (1 160 ml) cake flour
  • 12,5 ml salt
  • 15 ml mielie-meal
  • 15 ml olive oil, for on top
  • 50 ml garlic purée
  • 250 g feta cheese, broken into chunks
  • fresh rosemary

Dissolve the yeast in the water and let stand for 10 minutes. Add olive oil. Combine cake flour and salt, keep 150 g of the mixture aside and fold the remainder into the yeast mixture until the dough comes together. Knead for 10 minutes on a surface lightly dusted with flour. Add more of the flour mixture until the dough is elastic. Form a dough ball, put it in a bowl that you’ve lightly coated with olive oil, cover with a damp cloth and let prove for 1 hour, or until doubled in volume, in a warm place. Knock down. Coat a baking tray with olive oil and sprinkle the mielie-meal over. Roll the dough in an oval shape and put it on the baking tray. Preheat oven to 200 °C. Let dough prove for another hour. Spread olive oil and garlic purée on top. Add feta and rosemary. Bake for 20 – 25 minutes.

Bell pepper compote

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 3 cloves of garlic
  • 1 sprig of rosemary
  • salt and freshly ground black pepper to taste
  • 50 ml olive oil
  • 100 ml balsamic vinegar

Preheat oven to 200 °C. Put bell peppers, garlic and rosemary on a baking tray. Season with salt and black pepper. Sprinkle olive oil over. Grill until peppers blacken. Take out of oven and cover with tinfoil for 10 minutes. When cooled, pull the skin off the peppers and cut them into chunks. Season with salt and black pepper. Marinade the peppers in balsamic vinegar until required.

To drink
Oranjerivier Wynkelders Chenin Blanc