Rooibos Prawn & Apple Surprise
Eric Dyakopu

40 ml butter
2 onions, finely chopped
250 ml fresh cream
2 pinches saffron
10 ml honey
10 ml Dijon mustard
50 ml very strong Rooibos
¼ each red, green and yellow pepper, cut in thin strips
salt and freshly ground black pepper to taste

2 Rooibos tea bags
24 extra-large prawns, shelled and deveined
3 apples, cut in quarters
30 ml butter
2 handfuls wild rocket for garnish
2 fresh limes, sliced


  1. Heat the butter in a small saucepan and sauté the onions until soft.
  2. Add the cream, saffron, honey, mustard and Rooibos, and simmer until thick. Add the peppers and season with salt and pepper to taste.


  1. Half-fill a saucepan with water and bring to the boil. Add the Rooibos tea bags and prawns and poach until the prawns are just cooked.
  2. Remove the prawns with a slotted spoon and add to the sauce.
  3. Poach the apple quarters in the same Rooibos for a few minutes. They must not be too soft. Remove the apples from the liquid and sauté in the butter until lightly browned.
  4. Place 3 apple quarters per plate in the centre of 4 plates and top with the prawns. Pour the sauce over and garnish with the rocket. Serve with fresh lime slices.

Serves 4


Rooibos-Smoked Ostrich Carpaccio*
Chris Maré

6 Rooibos tea bags
700 g ostrich fillet
100 ml Cajun spice
100 ml fresh coriander leaves, finely chopped
200 g rocket leaves
50 g Parmesan shavings

50 ml soy sauce
15 ml sesame oil
50 ml olive oil
20 ml honey
10 ml pickled ginger, chopped
10 ml fresh coriander, chopped
1 clove garlic, finely chopped
5 g nori sheets, finely chopped (optional)


  1. Cut open the Rooibos tea bags and sprinkle the leaves over the base of a large saucepan that has a lid. Set on the stove on a high heat.
  2. Place a cooling rack on top of the saucepan. Slice the ostrich fillet into strips about 8 cm thick and place on the rack. When the Rooibos is really smoking, cover the meat with the lid.
  3. Turn off the heat, as you don't want to overpower the ostrich with the smoky flavour. Leave to stand for about 10 minutes.
  4. On a cutting board, mix the Cajun spices and chopped coriander. Remove the ostrich fillet from the rack and roll it in the mixture. Roll up tightly in plastic wrap to form even sausage shapes. Place in the freezer.
  5. When frozen, remove and slice into thin slices. Arrange neatly on 4 round plates.


  1. Place all the dressing ingredients in a food processor and blend until well mixed. Pour into a bottle and store in the refrigerator.
  2. Top the ostrich carpaccio with the rocket, Parmesan shavings and Asian dressing.

Serves 4

* Carpaccio is an Italian dish, originally made of paper-thin slices of raw beef that is served cold with a creamy salad dressing or with olive oil and lemon juice. Now carpaccio may refer to any meat or fish that is sliced thinly and served raw.

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