Ostrich Protein Bowl

Quick to make and packed with all the good stuff! Ostrich mince and black beans on a bed of quinoa, with salsa and coriander pesto-yoghurt.

Silky Ostrich Ragù

A dinner classic with touches of indulgence… Nourishing and glorious roasted sweet potato chunks match divinely with a creamy mushroom stroganoff sauce, thickened with gluten-free flour and packed with free-range ostrich. Peas, leeks and garlic are the perfect accompaniments!

Grilled Basa & Sweet Potato Chips

Your fish ’n chip cravings will meet their match with this classy take on a family favourite. Expertly grilled basa, a refreshing salad, roast sweet potato wedges, and a sassy, speedy tartar sauce!

Dazzling Beef Rump

A steak-and-wedges combo is hard to outdo, but this snazzy rendition is extra fine! Sumptuous garlic butter rump, potato wedges roasted in Cajun spice, sautéed spinach, and a crisp salad coated in a honey and lemon dressing.

Smashing Aubergine Steaks

You won’t miss meat for a second with this hearty veg dish! Chunky aubergine fillets, marinated in smoked paprika and slow-cooked until tender. Smashed baby potatoes, roasted until golden and crispy-edged. Dazzling toppings of whipped chevin and cream, rocket pesto, and sun-dried tomatoes.

Indian Steak Dinner

Spiced beef rump served with Bombay potatoes, coconut yoghurt raita, tomato, red onion and coriander sambal. All the flavours of a curry transformed into a marvelous steak dinner! What’s not to like?

Sprightly Spring Sirloin

Celebrate spring with perfectly cooked slices of sirloin steak served atop a bed of fluffy millet, alongside spicy charred green beans and a fresh pea salad with a dijon dressing. Garnishes of spring onions and toasted sunflower seeds to make it POP!

Succulent Roast Chicken & Buttery Mash

Juicy roast chicken cooked to perfection with stock, garlic and white wine. Served with creamy mash and a tangy salad of beetroot, sour cream and fresh chives.

Majestic Mushroom Risotto

Mushrooms, fresh cream and fragrant garlic make up this creamy traditional risotto. Finished off with Italian-style cheese, crunchy pecan nuts and rosemary.