1kg crocodile meat, finely minced (or you can substitute ostrich or beef mince)

1 thin slice white bread

1 chopped onion

30ml curry

30ml turmeric

1,5ml salt

3 bay leaves

1 garlic clove

1 teaspoon thyme

1 teaspoon coriander

3 eggs

10ml vinegar

5ml verjuice

2 teaspoons sugar

80g butter

1 tablespoon fish sauce

¼ teaspoon green Thai curry paste

1 teaspoon orange juice

½ cup milk

½ cup fresh cream

Soak the bread in half the milk and cream until very soft, than mash with a fork. Sauté the onions in pre-heated cooking oil until transparent. Add the curry and minced meat and cook until it starts to colour. Stir with a fork to remove all the lumps. Transfer to a greased pie dish and smooth the top. Beat the eggs with the remaining milk and cream then pour over the meat. Arrange the bay leaves on top and bake at 160c for 25 minutes. Serve with basmati rice, chutney, sliced bananasand sambals (tangy accompaniments of Malayan origin, eg grated quince with lemon juice, sugar, chilli and salt; chopped tomato and onion with vinegar, sugar, chilli and salt; or cooling chopped cucumber mixed with yoghurt and mint).

- Abel Joseph, The Restaurant at Pontac


This modern interpretation of a traditional Cape dish partners well with Shiraz. Made in several different styles here, this variety yields deep purple smoky and spicy wines which develop complexity with age.

Boland No 1 Reserve Shiraz

Domaine Brahms Shiraz

Perdeberg Reserve Shiraz

Seidelberg Roland's Reserve Syrah

Simonsvlei Shiraz