Thinly slice the tuna, then place between sheets of baking paper. Pound until the tuna is paperthin. Arrange on large plates. Marinate the salad in the fridge for at least 20 minutes (the longer, the better), then spoon into the centre o…
Oil and season the beef. Sear all over until dark brown, then allow to cool. Drain the pasta and mix with the lemon oil and anchovies. Add pepper to taste. Turn out onto a platter and sprinkle with Parmesan. Slice the beef very thinly…
1. Trim any fat off the sirloin, then oil and season generously with pepper. Fry in 1–2 T olive oil until nicely browned. Remove from the pan and spoon over the balsamic vinegar. 2. Cook the pasta in boiling salted water. Drain well an…
Pat dry the beef using kitchen paper, then season generously with salt and black pepper, drizzle over some olive oil, then roll the meat in half the thyme. Place a frying pan over a high heat, add a splash of olive oil then quickly seal …
Heat the canola oil in a pan over a high heat. Coat the fillet in the crushed peppercorns and salt, then sear in the hot pan until the fillet is just browned, no more than 1 minute. Allow the fillet to rest for 5 minutes, then wrap tight…
Preheat the oven to 130°C. Slice the beetroot very thinly into rounds. Place the sugar and water into a small saucepan and bring to a boil, stirring until the sugar dissolves. Add the beetroot and simmer for 30 minutes. Remove the be…
Preheat the oven to 190°C. Scatter a thin layer of Parmesan on a silicone sheet and shape into rounds. Bake for 4 to 6 minutes, or until the cheese has melted. Allow to cool completely. Bring the vinegar, sugar, peppercorns and bay l…
Trim all the sinew from the kudu fillet and pat it dry using kitchen paper. Combine 2 T olive oil and the sumac to make a paste and rub it all over the fillet, reserving any leftover paste. Roll the meat tightly in cling film and chill f…
Using a spoon or knife, lightly spread crème fraîche on to a small plate. Using a vegetable peeler, shave chocolate slivers from a bar of the chocolate and scatter over the crème fraîche. Top with a few roasted hazelnuts and freshly g…
Season the beef well with coarsely ground black pepper, then roll in olive oil. Sear all over in a hot pan, then leave to rest for 5 to 10 minutes. Slice fairly thinly, then place between sheets of baking paper. Bash the slices until paper…