Recipe courtesy of Chef Kobus van der Merwe.

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Serves 4

You will need:

11⁄2 lbs venison loin, finely sliced
60 ml nara or pumpkinseed oil
12 shards crisply baked nara (or freshly picked seaweed)
bitter leaves from the garden, like chicory, endive, celery tops
12 purple pea flowers
kombucha vinegar
  1. Dress bitter leaves with nara or pumpkinseed oil and kombucha vinegar.
  2. Arrange slices of springbok loin on 6 plates.
  3. Top with the dressed bitter leaves, seaweed shards, and pea flowers.


Photography by Production by Sven Alberding | Photography by Warren Heath | Recipes by Chef Kobus van der Merwe

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