• Flavoursome springbok carpaccio gets the style treatment in this simple yet sophisticated recipe.

    TO DRINK: Match the springbok with Warwick Chardonnay.

    Springbok carpaccio in phyllo cornets

    Serves: 12
    Cooking Time: 30 mins


    • 2 sheets of phyllo pastry
    • oil, for deep-frying
    • 22 slices of springbok carpaccio, cut into thin strips
    • 4 slices of red apple, julienned
    • 6 fresh chives, halved, to garnish
    • 60ml (¼ cup) apple jelly



    Cut the pastry into 8cm squares and twist them into cornet shapes. Heat the oil in a saucepan and deep-fry the cornets until golden. Drain on paper towel. Take care as they are fragile.


    Spoon the carpaccio into the cornets. Add a slice of apple and chive, and top with a dollop of apple jelly. Serve immediately.