AI-powered weekly meal inspiration
Throw this fresh Italian salad together in no time at all! Succulent ostrich chunks tossed with green leaves and fresh tomato. Sprinkled with capers, pine nuts, basil, and garlic sourdough croutons. Topped with a garlic yoghurt dressing and cheese shavings.
Succulent BBQ ostrich steak served with roasted butternut half-moons, corn on the cob, and bright green beans. Finished off with a drizzle of yoghurt-pesto dressing and sprinklings of fresh parsley. A summer-time feast!
A delish stir-fry featuring browned ostrich chunks, crunchy cabbage, a sweet chilli sauce & al dente egg noodles. Now the only thing left to do is enjoy your dinner!
Ostrich fillet is marinated in a cumin & yoghurt marinade before being grilled to perfection & basted in butter. These tender slices are served on top of a light and airy homemade gluten-free pancake made from chickpea flour. A creamy garlic & yoghurt sauce, charred baby marrows, pickled red onions, and toasted pine nuts finish … Read more
We’re in a romantic mood today, so get ready to marry the umami flavours of Asia with the earthy flavours of Africa. On a bed of loaded egg noodles, laced with garlicky cabbage and sticky teriyaki sauce, lies succulent ostrich steak slices. Sided with lightly pickled cucumber pieces in soy & sesame oil flavours.
Bursting with flavour and easy to make, this Chinese street food dish is a quick classic. Seared ostrich strips, crunchy cabbage slaw and scrumptious egg noodles swim in a thick, tangy amalgamation of peanut butter, black vinegar and soy sauce. You’ll be slurping up every last drop!
Perfect for a picnic or summer dinner. Orzo pasta salad is loaded with slivers of pickled red onions & peppers, juicy baby tomatoes, fresh dill and brightened with a tangy apple cider & honey vinaigrette. Topped with tender slices of ostrich fillet and dollops of creamy sour cream. It’s a yes from us.
Few things beat the lovely aroma of caramelised onions, but have you ever made a sauce out of it? Well, today’s that day! This creamy condiment will be poured over juicy free-range ostrich fillet & sided with a bright carrot mash. A refreshing green salad with chopped almonds, covered in a homemade sweet-vinegar dressing, completes … Read more
Get your Chef’s hat on and prepare your palate for something new, because today we’re making Cantonese-inspired cuisine with a South African twist. Hoisin-marinated ostrich rump slices accompany roasted sweet potato pieces, a baby marrow & onion medley, and is finished with toasted sunflower seeds.
A saucy, satisfying classic gets a gorgeous revamp with ostrich mince, stewed in a rich sauce of tomato and kidney beans with BBQ sauce. Served with roasted pumpkin, finished off with dollops of coriander-crema. Sprinkled with chopped parsley and fresh chilli. Yeow!