Main Meals

Springbok and klipkombers

20 minutes
10 minutes
Wine/Spirit Pairing
Newton Johnson Family Reserve Pinot Noir 2016

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  • 720 g springbok (or other venison) loin, trimmed
  • sea salt, to taste
  • 1 cup cream
  • 10 g dried klipkombers*

1. Cut the venison loin into 6 x 120 g portions. Using a smoking hot skillet brushed with vegetable oil, sear the venison portions for 1 minute on each side, seasoning with sea salt as you go. Remove from the skillet and allow the meat to rest for 5 minutes.
2. Meanwhile, heat the cream and add the seaweed. Cook for 1 minute until the seaweed is reconstituted and silky. Keep warm.
3. To serve, cook the rested, seared venison loin for a further minute on each side in a hot skillet. Place on heated plates and top with the seaweed cream.
Cook’s note: *Klipkombers is a seaweed native to South Africa. Substitute with dried sea lettuce or toasted nori sheets.

Kobus van der Merwe

Recipe by: Kobus van der Merwe

Kobus is the chef of internationally acclaimed restaurant Wolfgat in Paternoster. He is known for foraging and exploring West Coast flavours.

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