Author: Kobus van der Merwe
About: Kobus is the chef of internationally acclaimed restaurant Wolfgat in Paternoster. He is known for foraging and exploring West Coast flavours.
1. To make the ice cream, plac…
1. Cut the venison loin into 6…
1. Boil the heerenbone in unsa…
Arrange cubes of watermelon on…
Dry fry the coriander seeds, b…