Cooked

Today Johan Botha is making Tuna, chips and a cous cous salad! Plating photos to follow!

A trio of organic freerange ostrich and eland fillet and pork rib-eye steak, served on a oven baked potato and cream puree served with a side of roasted autumn seasonal beetroot, baby parsnip, multi colored baby carrot, red onion and spring onion as veggies. Dressed with a Barbera red wine jus and red beetroot juice reduction infused with allspice and juniper berry. Topped with a arugula and daikon micro greens salad. By chef Johan Botha

Check this insane breakfast that chef Johan Botha cooked up this morning.

Mushrooms and poached egg with truffle oil and a dust of dried mushrooms, green tomatoe salad and arugula micro greens from his kitchen.