TO DRINK: Four-star wine Cloof Inkspot is a bargain at around R40 and earthy enough to match the vegetables.
Print Recipe Sweet chilli crayfish and fresh nectarine salads Serves: 4 Cooking Time: 20 mins Ingredients 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish 80ml sweet chilli sauce 2 fresh nectarines 250ml fresh salad leaves 15ml black sesame seeds, toasted Instructions 1 Roughly chop the peeled crayfish tails and combine
TO DRINK: Jordan Chardonnay has enough structure and sophistication to stand up to the lamb and strong flavours.
Print Recipe Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad Serves: 4 Cooking Time: 40 mins + overnight to cool Ingredients 80ml avocado oil + extra, for drizzling 40ml ground cumin 30ml (2 tbsp) ground coriander 4 ostrich fillets 4 sprigs fresh rosemary, for brushing AVOCADO OIL EMULSION 45ml