1kg springbok loin

    500ml red wine

    20g coriander seeds

    4 red chillies

    10g black pepper

    10g sea salt

    50g baby onion, finely diced

    20g ginger, roughly cut

    1 stick lemon grass

    Season the springbok loin and seal the meat in a hot cast iron frying pan. Place the red wine and all the other ingredients in a pan and bring to the boil, then remove from heat and leave to cool. When the liquid has cooled, place the springbok loin in the liquid and leave to marinate for 12 hours.

    Black pepper brioche

    625g bread flour

    10g dried instant yeast

    1/4-cup cold water

    4 large eggs plus 1 yolk for glaze

    15g sugar

    3/4-teaspoon salt

    250g cold unsalted butter

    50g coarse-ground black pepper

    Place 375g of the flour, yeast, water, black pepper and eggs into a bowl and mix. Beat at medium speed with electric mixer using a dough hook (or knead in the bread machine) until smooth. Cover the mixture and let it sit for 45 minutes. Bubbles will develop, but will not change very much due to the thinness of the batter.

    Add the remaining 250g of flour, and beat with electric mixer for eight to 10 minutes, until the dough cleans the sides of the bowl and is shiny and elastic. Add the butter to the dough and beat until it's fully incorporated. Cover the dough and allow it to rise for one hour. It will be very soft at this point, and should have risen by about one-third.

    Turn the dough out onto a lightly floured surface and fold it over several times. Place the dough into a greased bowl, cover the bowl, and refrigerate it for a minimum of four hours, and up to about 16 hours. The chilled dough will firm up considerably.
    Remove the dough from the refrigerator and form it into small buns Beat the egg yolk with one tablespoon of water, and brush all exposed surfaces with the egg wash, being careful not to let the egg wash drip onto the edge of the pan, as the bread will stick to it. Bake the brioche in a preheated 375°F (190°C) oven until it's golden brown, about 10 to 15 minutes. Remove the brioche from the oven and cool.

    Blackcurrant & balsamic jelly

    500g frozen blackcurrants

    250g brown sugar

    500ml balsamic vinegar

    3 leaves of gelatine

    Bring the sugar and balsamic vinegar to the boil in a pan. When the liquid comes to the boil, add the frozen blackcurrants and remove from the heat. Dissolve the gelatine and add to the blackcurrants. Place in a suitable container and refrigerate to set.

    - Phil Alcock, Manolo


    These muscular wines from continental-climate Wellington hold their own well with game dishes. Shiraz has emerged as one of South Africa's star players in recent years.

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