I've entered my chocolatier era
and how to make perfect venison carpaccio (with recipe)
Hello friends and welcome back.
I've officially transitioned from chocoholic to chocolatier with the creation of my very first chocolate bar! It was quite the adventure, involving sourcing equipment from overseas and even making pistachio cream from raw pistachios—I'm absolutely hooked. Now that I’ve discovered how surprisingly simple it can be, I can't wait to experiment with more exciting fillings. Stay tuned!
Check out my rendition of the Viral Dubai Chocolate bar with Kataifi and pistachio cream in case you missed it.
A few weeks ago, I whipped up an incredibly delicious carpaccio – one of those dishes that’s both impressively simple and effortless to prepare. I was contributing to a dinner for a group of French foodies visiting Cape Town for the first time, and a friend suggested I go with Springbok Carpaccio to give them a uniquely South African experience (you will find the recipe at the end of this newsletter).
I reached out to Salwin Hirschfield from Son of a Butcher in Sea Point, who recommended using impala loin instead, saying it was even better. Who am I to argue with such a seasoned butcher? I placed my order.
When I stopped by the store to pick up the perfectly sliced meat, I was pleasantly surprised to find Tony’s Chocolonely – the iconic Dutch chocolate that is now available in South Africa. You can grab it at Son of a Butcher or order online through Mar’Mere Confectionery. The salted caramel flavour is my absolute favourite!
Son of a Butcher is a fabulous food shop in addition to being an outstanding butchery. They also stock Venchi Italian chocolate (another one of my faves).
A weekend away to Stanford Valley Country Lodge and Stanford
I loved a wintery escape to Stanford a few weeks ago and stayed at the gorgeous Stanford Valley Country Lodge.
We explored the village of Stanford and loved lunch at Madre on the Sunday.
I loved the shop next door called Maker and picked up a few vintage pieces to add to my collection.
Coy opens at the V & A Waterfront
COY has opened in the V & A with beautiful 180-degree harbour views and Table Mountain as a backdrop. The restaurant offers a refined yet relaxed dining experience with a focus on Southern African cuisine. Created by chef Ryan Cole, it features a menu inspired by ocean-fresh seafood and ethically sourced local ingredients.
The restaurant blends sustainability with culinary storytelling, complemented by expertly paired wines. Designed by KT Interior Architectural Studio, COY's stylish, moody interior enhances the dining experience, while its commitment to local craftsmanship is reflected in the decor and curated artworks, celebrating Cape Town’s vibrant spirit.
How to make venison carpaccio
You don’t really need a strict recipe for carpaccio—it’s all about layering those thin slices of meat on a platter and dressing them with a few delicious ingredients. Luckily, the butcher sliced the meat for me on a meat slicer, which made things much easier.
It was my first time trying raw impala, and I was pleasantly surprised. It was mild, not gamey at all, and incredibly lean. It ticked all the boxes for me: high-quality protein, low fat, free-range, and healthy. Normally, I steer clear of any mayo with carpaccio, but since the meat was so lean, I whipped up a quick and tangy lemon-mustard mayo (huge thanks to my friend Winnie Bowman for the tip!). It was such a hit that I think I’ll always include it from now on.
I didn’t have time to make my own mayo, so I used Hellman’s, which I love. I didn’t measure anything exactly, just mixed it to taste, but I’ll give you a rough idea. This serves 6-8 people as a starter, paired with a French baguette. I love Paris Cape Town for an authentic loaf in case you were wondering.
I prefer baby capers, but if you’re using larger ones, try drying and frying them in sunflower oil until crispy—they add a whole new level of flavour!
Carpaccio (rough guide and measure with your heart).
Approx 250grams thinly spiced impala loin (or other venison or beef)
A good drizzle of VERY GOOD olive oil
Approx 1 1/2 - 2 tablespoons of baby capers, drained from their brine (or bigger capers)
Maldon salt and freshly ground black pepper.
A few generous thin strands of shaved Parmesan (or Pecorino Romano would work well with the impala)
A sprinkle of finely chopped chives (I forgot about these but think they would be lovely)
1/2 small lemon to squeeze over (and a few extra wedges of lemon to serve in case anyone wants more)
1 small bag of wild rocket leaves tossed at the very last minute before serving in a good splash of mustard vinaigrette. I just made it out of my head but this is a guide: (use a 3:1 ratio of olive oil to vinegar)
1 generous teaspoon of Dijon, a teaspoon of honey, and then 6 tablespoons of good EVOO and 2 tablespoons of good red wine or sherry vinegar. Season the dressing with salt and pepper. You could replace one of the tablespoons of red wine vinegar with lemon juice. Give it all a good shake in a jar until emulsified and the honey has dissolved.
Cheats lemony mustard mayo
Approx 1/2 cup Hellman’s mayonnaise + a touch extra if needed
2 generous heaped teaspoons of Dijon mustard (you want it quite mustardy)
A small splash of caper brine (optional but so delicious)
2- 3 teaspoons fresh lemon juice (taste and test as you go)
About 1 1/2 teaspoons of icing sugar (or brown sugar)
Salt and cracked pepper to taste
Mix all of these in a small bowl and if necessary use a stick blender to work out any lumps. Taste and adjust seasoning, adding more mayo if necessary.
*To avoid disappointment call the butchery ahead to order impala as it may not always be available.
Apologies for the bad photo but it was the only one I took.
Coming soon….
I can’t wait to share the fennel and orange salad I made recently as well as two VERY delicious recipes in October. One is the ultimate brunch treat and something I cannot wait to make again. It’s perfect to feed a crowd over the festive season or on any special breakfast or brunch occasion.
I’m busy planning an epic food adventure to France in November and will share it all on my socials. Be sure to follow along or share any tips for Paris and Provence in the comments below. I would love to see what you recommend.
Sam x