You can order goat from your butcher (it’s more common at Asian butchers). It cooks more quickly than lamb, but you could try this with 1.5kg lamb shoulder or beef short ribs if you can’t find it.

INGREDIENTS

1 tbs olive oil

2 kg goat

2 onions, chopped

4 garlic cloves, roughly chopped

1 rosemary sprig, leaves picked

100ml vincotto*

100ml red wine vinegar

1L (4 cups) chicken stock or water

METHOD

Heat the oil in a your Tajine over medium heat. Sear goat, in batches, for 4-5 minutes, turning, until browned on all sides. Remove and set aside.

Cook the onion, garlic and rosemary for 2-3 minutes until soft. Add the vincotto, vinegar and stock or water, then return the goat to the dish. Cover and cook for 11⁄2 hours or until the goat is tender. Remove goat from tajine, then simmer stock over medium heat for 8-10 minutes until reduced by half.

INGREDIENTS

150g good dark chocolate

75 g un-salted butter

10 ml Frangelico

3 eggs separated

45 g caster sugar

Thick cream

Cape Farm Shop vino cotto prunes

PROCEDURE

Turn the oven on to 210 c full fan

Butter 4 moulds and dust lightly with flour

Melt the chocolate, butter and Frangelico in a saucepan on a low heat

In a bowl whisk the whites to a stiff peak, in a separate bowl whisk the yolks and sugar

Fold the whites into the yolks and then the cooled chocolate mix into the eggs, combine

Pour in the moulds and bake for 11 mins

They should be firm on the outside and soft in the middle

Serve with a dollop of thick cream and ‘Cape Farm Shop’ vino cotto prunes

INGREDIENTS (SERVES 6)

1 x no 14 free range chicken

marinade

2 Tbsp sumac

1 x large red chilli, 2 x medium

cloves garlic

1 tsp garam marsala

1 cup pink verjuice

1/4 cup olive oil

salt

300gm orange sweet potato,

diced into 1.5cm pieces

couscous

1 ½ cups instant couscous

2 cups chicken stock

1 bunch chives, finely

chopped

2 medium garlic cloves,

crushed

1 Tbsp finely diced preserved

lemon

salt and pepper to taste

1/4 cup finely shredded mint

1/4 cup finely shredded

coriander

1/4 cup toasted chopped

pistachio nuts

2 Tbsp extra virgin olive oil

1 finely diced red chilli

METHOD

‘Spatchcock’ chicken by removing backbone then wing tips with kitchen shears. Flatten out chicken by pressing on the breast section to ‘butterfly’. Slash thighs and thick section of breast and drumsticks. Mix sumac, seeded and finely diced chilli, crushed garlic and garam masala and rub over chicken. Place chicken in sturdy plastic snap lock bag, add verjuice and oil and push out air so chicken is immersed in liquid. Marinate for an hour in fridge to allow flavours to develop.

Preheat oven to 190°C.

Remove chicken from marinade sprinkle with salt and place on BBQ or cast iron grill over medium heat. Seal and colour each side then place on baking paper lined tray skin side up.

Meanwhile, toss diced sweet potato with about 1/4 cup chicken marinade, a tablespoon olive oil, salt and pepper. Spread in single layer on baking paper lined tray.

Roast chicken and sweet potatoes for about 45 minutes until chicken is cooked through and potatoes are lightly coloured. Baste occasionally with leftover marinade.

Bring chicken stock to the boil. Pour stock over couscous, cover bowl and allow to stand for 5-7 minutes to swell.

Fluff couscous with a fork and place in large mixing bowl with all other ingredients and sweet potato. Mix well to combine and taste for seasoning.

Divide chicken into pieces and serve on bed of couscous.

INGREDIENTS (SERVES 6)

verjuice jelly

120ml cabernet verjuice

60ml vanilla bean verjuice

80ml cold filtered water

2 gelatine leaves

elderflower jelly

100ml elderflower concentrate

300ml water

4 gelatine leaves

18 raspberries

METHOD

For verjuice jelly, soak gelatine leaves immersed in cold water for 2 minutes, until soft and pliable. Set aside.

Stir together cabernet verjuice, vanilla verjuice and 60ml filtered water. Place remaining 20ml water and softened gelatine leaves in a microwave safe bowl and microwave for 15 seconds to melt gelatine. Add liquid gelatine to verjuice mixture, stirring as you pour to disperse it evenly throughout the liquid. Divide equally between 125ml capacity serving glasses and refrigerate to set for a minimum of 2 hours.

For elderflower jelly, soak gelatine leaves immersed in cold water for 2 minutes, until soft and pliable. Set aside.

Stir together elderflower concentrate and 260ml filtered water. Place remaining 40ml water and softened gelatine leaves in a microwave safe bowl and microwave for 20 seconds to melt gelatine. Add liquid gelatine to elderflower mixture, stirring as you pour to disperse it evenly throughout the liquid. Pour into glasses to create another layer on top of set verjuice jelly. Divide raspberries between elderflower

layer in glasses. Refrigerate to set, a minimum of 2 hours, or cover and refrigerate over night.

Serve straight from fridge with vanilla bean ice cream if wished.

INGREDIENTS (30 INDIVIDUAL SERVINGS)

1x medium roma tomato

2Tbsp finely chopped chives

salt and pepper

30ml extra virgin olive oil

30 x scallops

approx. 40ml balsamic glaze

METHOD

Remove eye from tomato. Peel with serrated peeler then cut in half around the middle and scoop out seeds. Cut flesh in very thin slices then very finely dice. Mix with very finely chopped chives, season with salt and pepper and set aside.

Preheat large frying pan or grill over high heat.

Toss scallops just prior to cooking with olive oil, salt and pepper.

Seal scallops quickly over high heat for about 45 seconds each side to caramelise outer but not cook all the way through. Remove from pan to a warm plate, resting briefly before serving.

To serve, place one scallop on each serving spoon. Top each scallop with an elegant pile of tomato and chive mixture. Drizzle with about 1/4 teaspoon balsamic glaze on each scallop and serve whilst still warm.

INGREDIENTS (SERVES 6)

salad

150gm mixed salad leaves

300gm bocconcini

6 x large fresh ripe purple or

green figs

12 x thin slices prosciutto

1 cup small basil leaves

salt and pepper

salad dressing

60ml vino cotto

60ml extra virgin olive oil

METHOD

Prepare salad; wash and spin dry mixed leaves and scatter over large platter or wooden board for a more ‘rustic’ look.

Tear bocconcini into large chunks and place on top of leaves.

Trim stems from figs before tearing figs in half and placing on platter.

Drape curled slices of prosciutto over figs and bocconcini.

Scatter basil leaves over platter and season components with salt and pepper.

To make dressing whisk vino cotto and olive oil together until well combined. Drizzle over salad.

Serve immediately.

INGREDIENTS (SERVES 6)

filling

150gm walnuts

1 bunch English Spinach

(150gm leaves and tender

stalks)

20gm butter

2 medium cloves garlic

2/3 cup grainy fresh

breadcrumbs

3 x medium spring onions

100gm crumbled feta cheese

mushrooms etc

6 x 8cm field mushrooms

extra virgin olive oil for brushing

Puff pastry sheets (see notes)

1 x 59gm extra large egg

6 long rashers bacon

glaze

1/2 cup balsamic vinegar

METHOD

Pre-heat oven to 190°C.

Place walnuts on baking tray and toast for 8 minutes, until fragrant and lightly coloured. Roughly chop.

Wash spinach, remove stems and spin leaves dry. Roughly chop leaves. Melt butter in large frying pan over medium high heat. Add spinach leaves, season lightly and cook for a couple of minutes, until wilted.

Remove stems from mushrooms and remove any dirt on caps with pastry brush or kitchen paper.

Finely chop stems and place in bowl with finely chopped garlic, bread crumbs, finely chopped spring onions, chopped walnuts, feta and wilted spinach.

Roll out puff pastry to 1/2cm thick and cut into 6 squares large enough to accommodate mushroom caps. Place onto large baking tray leaving a couple of centimeters space between each sheet. Lightly whisk egg and brush pastry sheets.

Brush inside mushroom caps with olive oil and place one in centre of each pastry square, skin side down. Fill mushrooms with breadcrumb mixture.

Place in oven and bake for 25 – 30 minutes, until pastry is puffed and golden.

Whilst tarts are cooking, cut bacon in half and place rashers onto baking tray. Bake for 10-15 minutes, until crisp.

Place balsamic vinegar in small saucepan and gently simmer until reduced at least by half and mixture becomes syrupy.

Serve warm tarts topped with crisp bacon pieces and drizzled with balsamic glaze.

INGREDIENTS (SERVES 6)

glazed turkey

150ml apple balsamic

approx. 1 kg boneless

turkey thigh

1 Tbsp extra virgin olive oil

quinoa salad

1 cup Andean quinoa grain

mix

500ml chicken stock

salt and pepper

500gm red seedless grapes

extra virgin olive oil

200gm walnut pieces

400gm celery stalks

1 bunch chives

METHOD

Preheat oven to 190°C.

Place apple balsamic into small saucepan. Gently simmer for about 5 minutes to reduce by about one third, until it begins to thicken.

Season turkey with salt and pepper and rub with olive oil. Shape meat into even sized ’roll’ and truss with butchers string to hold it in place, Pre-heat frying pan and briefly seal to colour on all sides. Place into snug fitting roasting pan lined with non-stick paper. Brush with a little apple balsamic glaze.

Roast for 45-50 minutes basting with apple balsamic glaze every ten minutes until turkey is cooked through. Remove from oven, cover with foil and allow to rest for minimum of 10 minutes.

While turkey is cooking pick grapes from stalks and toss with 1 tablespoon olive oil, salt and pepper. Place grapes onto large lined baking tray and roast for 15 minutes until skins just begin to burst. Remove from oven.

Meanwhile, spread walnut pieces on baking tray and roast for 6-8 minutes, until fragrant.

Prepare quinoa salad by adding grains to simmering salted stock. Cook covered over low heat for 15 minutes. Remove from heat and leave lid on pan for 5 minutes.

Meanwhile, slice celery on an angle into 3mm thick slices. Chop chives to yield about 1/3 cup. Toss these components through quinoa with roasted walnuts, grapes and their juice.

Slice warm turkey onto serving plates. Top with salad then use remaining balsamic glaze to swirl around edge of plate.

INGREDIENTS (SERVES 6/APPROX 18 FRITTERS)

extra virgin olive oil

salt and pepper

grapeseed oil for frying

600gm tomatoes, quartered

1/2 cup balsamic vinegar

fritters

300gm sweet corn kernels

125ml milk

1/2 cup self raising flour

3/4 cup chickpea flour

1 tsp baking powder

1/2 tsp salt

1 x 59gm extra large egg

2 x spring onions, finely sliced

guacamole

1 large avocado, 1cm diced

2 medium tomatoes, deseeded

and 1cm dice

40gm finely diced red onion

1tsp lemon zest

2Tbsp lemon juice

1/2tsp toasted ground cumin

40ml olive oil

to serve

6 long bacon rashers

100gm baby spinach leaves

METHOD

Preheat oven 180°C.

Toss quartered tomatoes with 20ml olive oil and season with salt and pepper. Lay on lined baking tray and roast for about 30 minutes, until tomatoes just begin to collapse and shrink.

To prepare fritters, place 150gm corn kernels into jug with milk and process until smooth. Place dry ingredients in mixing bowl. Make well in centre of dry ingredients and pour in milk and sweetcorn with egg and spring onions. Whisk to form thick batter and set aside.

Place balsamic vinegar in small saucepan, bring to the boil and simmer until reduced by half. Set aside.

Place all guacamole ingredients in mixing bowl, toss to combine and season. Refrigerate.

Fry bacon in little olive oil, until lightly browned. Keep warm in oven.

Heat grapeseed 8cm oil in deep pan/wok. Scoop fritter batter using a #60 ice cream scoop, into hot oil. Cook for 3 or 4 minutes, until golden brown and cooked right through. Drain on absorbent kitchen paper.

To serve, divide spinach between serving plates, top with guacamole and pile fritters on top. Serve bacon and oven roasted tomatoes on the side. Finish with drizzle of balsamic glaze and a little olive oil around edge of plate.

INGREDIENTS (SERVES 3-4)

2 Big handfuls of wild rocket (rocket from Herdsman is fabulous)

4TB Persian Fetta

1 Butternut pumpkin

1TB Olive Oil

Small bunch Thyme (finely chopped)

1 Clove garlic (finely chopped)

Salt and Pepper

2TB Toasted Walnuts

3tspCape Farm Shop Balsamic Glaze

2tsp Olive Oil

Handful of Parsley (finely chopped)

Cut the pumpkin into 3cm dices and toss in bowl with 1 TB olive oil, garlic and thyme, salt and pepper. Roast at 200 degrees Celsius for around 20 minutes or until golden.

Allow to cool slightly.

While the pumpkin is cooling make the dressing by combining 2tsp olive oil, 3tsp Cape Farm Shop Balsamic Glaze, chopped parsley and some cracked pepper.

In a large bowl toss together the wild rocket, warm roasted pumpkin, crumbled Persian fetta, toasted walnuts and the dressing.