• To drink: Pinotage has a natural affinity for biltong. Try Beyerskloof, Kanonkop, Kaapzicht or L’Avenir. A shiraz blend such as La Motte, Fairview, Badenhorst or Rust en Vrede will also work well with this dish. 

    Biltong, avocado and orange tartare

    Serves: 4
    Cooking Time: 40 mins


    • 250ml (1 cup) biltong, sliced
    • 2 avocados, diced
    • 1 orange, segmented and diced
    • 45ml (3 tbsp) spring onions, chopped
    • 30ml (2 tbsp) wholegrain mustard
    • 30ml (2 tbsp) orange juice
    • 4 slices ciabatta, toasted
    • 2 avocados, halved, skins on
    • fresh celery shavings, to serve



    For the tartare, gently toss together all the ingredients and chill in the refrigerator for 30 minutes.


    To serve, place a slice of toast and half an avocado on each plate. Top with the tartare and the celery shavings.


    Cook's tip: For extra zing, add some dried chilli flakes.