My menu was largely inspired by Australian chef, grower and forager, Matt Wilkinson, having adapted two of his recipes as a starting point, both starters and mains.
The menu was as follows:
Nettle & Green Herbs Soup With Poached Free-Range Eggs & Pancetta
Roast Eland Rump with Swiss Chard & Potato Wedges Served With Juniper Berry Marinade
Rose-Geranium-Stewed Berries With Creamed Rice Pudding
Spier provided the wines, both of their Chenin Blancs as well as their flagship 21 Gables Pinotage.
We drank, ate and spoke about urban farming, bio-dynamic farms, feedlots and foraging, pretty typical conversation in these parts.
Thanks to all our guests, friends and suppliers who made the dinner possible.