Jump in and taste these glorious Indian-inspired flavours! Brown rice is cooked to perfection, before lentils, golden roasted aubergine, and crispy onions are tossed through! Served with juicy ostrich steak slices, minty yoghurt, and a fresh salad, you’ll be dreaming about this dish long after you eat it!
There’s nothing quite like a sizzling, flavoursome steak with a crème fraîche and cracked black pepper sauce to get you feeling invigorated. This timeless classic is served with roasted sweet potato wedges and a leafy pea salad, all topped with popping pumpkin seeds.
Feel like spicing things up for dinner tonight? Then this is the recipe to try. A fancy smear of creamy baba ganoush is topped with Middle-Eastern spiced ostrich goulash. Finished with roasted carrots, a dressed green salad and a sprinkling of fresh parsley. You’ll go far with this za’atar dish, Chef!
A saucy, satisfying classic gets a revamp with ostrich mince, stewed in a rich tomato and black bean chilli with handcrafted, smoky BBQ sauce. Devour it with fresh baby spinach and roast potato wedges, dripping with melted cheese.
This dairy-free one bowl wonder is packed with flavour and ease. FIll up on a tomato and BBQ based sauce speckled with charred corn kernels and tender beans. Ostrich stroganoff spiced with flavours of Mexico tops it all off. A final drizzle of coriander pesto and shards of spring onion and BAM! There you have … Read more
Cottage pie: the king of comfort! Here’s an even healthier spin on the delicious family classic with its lean ostrich mince and low-carb toppings: soft butternut mash and a golden crust of ground almonds and melted cheese.
Dig into our divine Mexican ostrich salad. Sitting on a bed of fluffy millet and served with sautéed kale, guacamole and scattered with crispy onions. A beaut!
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!