A delicious salad packed with beautiful ingredients! It is equally as fresh as it is filling, with the lightness of salad leaves, the richness of feta, the tanginess of a stunning mustard lemon dressing, and the heartiness of roasted aubergines and tender ostrich slices.
Taste the wild, open, sunset plains with this locally-inspired, quinoa-based risotto. Interwoven with lean ostrich biltong and roast gem squash; and decorated with tangy peppers, feta, and tricklings of balsamic glaze.
We’re comin’ in piping hot with, sustainably sourced, ostrich steak seared in garlic and a Cajun rub, zesty warm corn and kidney bean salsa, on a bed of smoky, fluffy millet. Top it with spring onion and limey avocado, and you’ve got supper done, dusted, and delish!
Nights as cold as these call for a curry such as this one. A beautiful Korma vegetable curry base is topped with perfectly cooked ostrich slivers and a fresh coconut cucumber raita. Finished off with the crispiest poppadoms – what an amazing way to warm the body & belly!
This deconstructed tabbouleh features a whirl of inviting flavours: a lean, juicy cut of ostrich, butternut roasted in nutty dukkah, quick pickled tomato and cucumber, and fragrant millet – all soaked in a thick hummus and parsley dressing.
The king of cosy and nourishing! We’ve given this family classic a Paleo spin with a carb-conscious sweet potato and carrot mash to smother its succulent Ostrich mince and tomato centre, topped with a golden crust of melted cheddar cheese.
We’re lining up the food superpowers: fluffy quinoa, sweet and smoky chickpeas, kale, smooth cottage cheese, and lean ostrich fillet. This buddha bowl will get your body blissing out on nutrients!
Cottage pie: the king of Cosy! Here’s an even healthier and more delicious spin on a family classic with its lean, succulent ostrich mince and a carb conscious sweet potato mash.
The meat is free-range, the cottage cheese is low fat, the pasta is high in protein – and it’s simply scrumptious! This glossy sauce of ostrich, tomato, Peri-Peri, and carrot is served with fresh basil, sunflower seeds, and balsamic-dressed leaves.
Mexico meets Morocco, they hit it off, and they collaborate to create this fabulous fusion of tastes: dates, pickled peppers, bulgur wheat, hummus, and parsley all revolving around succulent slices of ostrich basted with fragrant spices.