Serves 10 (Estate and Ridge Pinot Noir)
Ostrich Fillet
* 4 x 200 g ostrich fillets
* 5 g salt
* 80 ml cooking oil (⅓ cup)
Season ostrich fillets with oil and salt.
Preheat a pan and drizzle lightly with oil.
Sear ostrich fillets on high heat until darkened patches appear, about 2 minutes per side.
Transfer to an oven preheated to 215°C for 2 minutes to reach medium rare.
Rest briefly before serving with confit potato fondant, salad and garnish.
Confit Potato Fondant
* 500 g potato
Wash Potatoes, peel and cut down to 2cm thickness. Score top.
Place the potatoes in a oil bath and confit till soft.
Deep-fry to order till gold and crispy. Finish of with some Rosemary and Nori salt.
Salad
* 40 g sliced cabbage
* 45 g roughly chopped kale
* 45 g roughly chopped spinach
* Pumpkin pesto dressing
* Baby marrow julienne
Toss cabbage, kale, and spinach, baby marrow together.
Dress with pumpkin pesto.
Garnish
* 10 g roasted pumpkin seeds, crushed
* Num Num (8 g), Salsa (seeded chopped and salted)
* Violets