Makes 40 canapé-sized portions

250g lamb loin

30gm chopped fresh thyme

30gm chopped fresh rosemary

1 fresh bay leaf, chopped

20g freshly cracked black pepper

35ml grapeseed oil

80g red baby spinach leaves, rinsed

25ml wild dagga pesto

500g plum tomatoes, quartered

25g Maldon sea salt

Olive bread

Trim the lamb loin. Place the chopped herbs and black pepper on a plate and roll the loin in them. Roll the loin in clingfilm so that it resembles a sausage. Place the loin in the freezer so that it becomes half-frozen and easier to slice later.

Place the quartered tomatoes on a baking sheet, sprinkle with the Maldon sea salt and roast in the oven at 95°C until they resemble soft sun-dried tomatoes (about two hours). Remove from oven, discard any excess salt and allow the tomatoes to cool.

Remove the lamb loin from the freezer and unwrap. Using a sharp chefs' knife or a slicing machine; slice the loin into wafer-thin medallions.

Wild dagga pesto

Makes about 1½ cups of pesto

2 cups packed fresh wild dagga leaves, washed well

2 cups packed fresh cilantro leaves, washed well

½ cup pine nuts, toasted until golden, cooled, and chopped fine

½ cup freshly grated parmesan cheese

3 large garlic cloves, minced

½ cup Paarl grapeseed oil

Salt and pepper to taste

Have a bowl of iced water ready. In a saucepan of boiling salted water blanch, the wild dagga leaves for three seconds then transfer using a slotted spoon into the bowl of iced water to stop the cooking process. Drain the leaves in a sieve and pat dry. In a food processor, puree the wild dagga leaves, cilantro leaves with the remaining ingredients until smooth; season with salt and pepper. Pesto may be made three days ahead and chilled, with its surface covered with clingfilm.

To serve

Arrange the sliced meat on toasted olive bread discs. Toss the red baby spinach leaves in the dagga pesto and place on the carpaccio with a slow-roasted tomato. Repeat this process for all the olive bread discs. Drizzle each canapé with the grapeseed oil, garnish with sprouts and serve immediately.

Chef's note: The wild dagga tends to make the pesto a little bitter so I add in some cilantro for body. Most of the wild herbs used can be bought from farm stalls or from someone who has it growing on their property. We on the other hand are lucky here at the Twelve Apostles  since we have all the wild herbs we need growing right here on the mountain behind the hotel.

- Roberto de Carvalho, Azure Restaurant, Twelve Apostles Hotel & Spa


These herbaceous, spicy wines with their plummy fruit complement a dish which is a perfect balance of herby lamb and unique fynbos flavours. Shiraz plantings have increased significantly in recent times, particularly in the more inland areas of the Cape.

Lutzville Cape Diamond Vineyards Shiraz

Matzikama Shiraz

Spencer Bay Shiraz