Ballotine of Franshoek salmon
trout with vanilla and green
olive dressing: Chef- Margot
Janse
Beyerskloof Pinotage Burger
Bobotie: Recipes by: Cass
Abrahams, Cass Abrahams Cooks
Cape Malay: Food from Africa.
Food styling: Pete Goffe-Wood,
PGW Eat
Bossie Smoked Springbok loin
with red plum sauce, roasted
plums and cinnamon mushrooms:
Chef- Hetta van Deventer
Chicken Pie: Recipes by:
Cass Abrahams, Cass Abrahams
Cooks Cape Malay: Food from
Africa. Food styling: Pete
Goffe-Wood, PGW Eat
Confit of Guinea Fowl on
a roasted creamed maize meal
disc with Peppadew jelly and
red onion marmalade: Chef-
David Grier
Confit of Pork Bally basted
with beer and quava on a black
pepper biscotti: Chef- David
Higgs
Crayfish Curry: Recipes by:
Cass Abrahams, Cass Abrahams
Cooks Cape Malay: Food from
Africa. Food styling: Pete
Goffe-Wood, PGW Eat
Crocodile Bobotie with Basmati
rice and sambals: Chef- Abel
Joseph
Dadel Blatjang: Recipes by:
Cass Abrahams, Cass Abrahams
Cooks Cape Malay: Food from
Africa. Food styling: Pete
Goffe-Wood, PGW Eat
Deep-Fried Kataifi Prawns
with soya reduction and peanut
sauce: Chef- Adelaide Shibane
Fillet of Karoo Lamb with
carrot puree and Thyme jus:
Chef- Christophe Dehosse
Gesmoorde Snoek: Recipes
by: Cass Abrahams, Cass Abrahams
Cooks Cape Malay: Food from
Africa. Food styling: Pete
Goffe-Wood, PGW Eat
Green Fig Konfyt: Recipes
by: Cass Abrahams, Cass Abrahams
Cooks Cape Malay: Food from
Africa. Food styling: Pete
Goffe-Wood, PGW Eat
Koeksisters: Recipes by:
Cass Abrahams, Cass Abrahams
Cooks Cape Malay: Food from
Africa. Food styling: Pete
Goffe-Wood, PGW Eat
Kudu oxtail wonton with biltong
scone and salsa verde wafer:
Chef- Vanie Palayachee
Lamb Loin Carpaccio with
fynbos herbs and grapeseed
oil, red baby spinach tossed
in wild dagga pesto and slow-roasted
tomatoes: Chef- Roberto de
Carvalho
Marinated Springbok with
black pepper brioche and blackcurrant
and balsamic jelly: Chef-
Phil Alcock
Milk Tart: Recipes by: Cass
Abrahams, Cass Abrahams Cooks
Cape Malay: Food from Africa.
Food styling: Pete Goffe-Wood,
PGW Eat
Pickled Fish: Recipes by:
Cass Abrahams, Cass Abrahams
Cooks Cape Malay: Food from
Africa. Food styling: Pete
Goffe-Wood, PGW Eat
Pienang Curry: Recipes by:
Cass Abrahams, Cass Abrahams
Cooks Cape Malay: Food from
Africa. Food styling: Pete
Goffe-Wood, PGW Eat
Ravioli of Fynbos-infused
venison denningvleis with
red wine sause: Chef- Oscar
Foulkes
Red Wine braised lamb shank
samoosa with red wine sauce
and garlic cream: Chef- Reuben
Riffel
Rooibos Brulee with Honeyed
Orange: Chef- Wade van der
Merwe
Smoked salmon trout on sweet
spiced potato and fennel cake
with seared scallops, apple
sours veloure and pickled
cucumber: Chef- Dominique
Faict
Sosaties: Recipes by: Cass
Abrahams, Cass Abrahams Cooks
Cape Malay: Food from Africa.
Food styling: Pete Goffe-Wood,
PGW Eat
Spiced Tuna Ribbon with Oyster,
Gaot's milk cheese, Garlic
Aioli and Soya and Lemon Salsa:
Chef- Frank Dangereux
The Leipoldt trifle- 'A Genius
in a bottle': Chef- Bruce
Robertson
Tomato Bredie: Recipes by:
Cass Abrahams, Cass Abrahams
Cooks Cape Malay: Food from
Africa. Food styling: Pete
Goffe-Wood, PGW Eat
Walker Bay Perlemoen and
seaweed broth infused with
wild mushrooms: Chef- Christiaan
Campbell