A Recipe Pairing created in wilderness magic

Friday, 19 July, 2019
Bouchard Finlayson
Bushmans Kloof Springbok Loin with Bouchard Finlayson 2017 Galpin Peak Pinot Noir.

In the heart of the Cederberg at sister property Bushman Kloof Wilderness Reserve & Wellness Retreat, Executive Chef Charles Hayward has paired locally sourced Springbok Loin with Bouchard Finlayson’s renowned 2017 Galpin Peak Pinot Noir. A wine that is deep in colour with a refined mouthfeel that highlights a compilation of sour cherry and violets.

Pumpkin puree (5 portions)
  • 500g Pumpkin Puree
  • 100ml olive oil
  • 1 Tbsp salt
  • Thyme sprigs
  • 100g butter

Pre-heat oven to 180C

Cut pumpkin into wedges, from stem to base. Remove seeds and place onto baking tray. Drizzle over the olive oil, salt and add the thyme sprigs.

Roast pumpkin till tender.

Let the Pumpkin cool down, scoop out the flesh and transfer to a food processor with butter and process until smooth.

To serve

Heat up in a heavy base pot when ready to serve.

Sun blush tomato (4 portions)
  • 100g cherry tomatoes
  • 1 Tbsp olive oil
  • Salt & pepper

Pre-heat oven to 140C

Cut the tomatoes into halves and place them cut side up on a tray.

Drizzle over the olive oil, salt and pepper and place tomatoes in the oven, up to 1 hour.

Remove from oven and reserve on a tray until needed.

Baby spinach with Blue cheese dressing (4 portions)
  • 50g baby spinach

Wash off the leaves and dry off with paper towel. Only dress spinach with blue cheese dressing when needed.


  • 20g sugar
  • 100ml water
  • 100ml white wine vinegar
  • 300ml virgin canola oil
  • ½ tsp salt
  • ½ tsp ground pepper
  • 50g blue cheese

Wisk the room temperature blue cheese, vinegar & canola oil together. Add the remaining ingredients to taste.

To serve

Lightly dress the by spinach leaves with the dressing and stack the leaves on top of each other.

Shimeji mushroom (4 portions)
  • 50g shemeji mushroom
  • 1 Tbsp olive oil
  • 1 clove garlic, crushed
  • Salt & pepper

Cut the base off the stem of the mushroom.

To serve

Heat a heavy base ban and add the oil and garlic. Follow quickly with the mushrooms and sauté until tender and golden.

Season with salt and pepper and transfer onto paper towel to drain excess oil.

Cut the base off the stem of the mushroom

Shitake mushroom (4 portions)
  • 50g shitake mushroom
  • 3 Tbsp olive oil
  • Salt & pepper

Cut the mushrooms into thick slices

To serve

Heat up a heavy based pan and add the oil and thyme sprigs.

Follow with the shitake mushrooms, frying on one side until dark golden, then turning.

Once tender, remove from the pan and reserve until needed.

Tempura tender stem broccoli (4 portions)
  • 10 tender stem broccoli

Using a peeler, peel the base of the stems.

Chill until needed.


  • 1 cup tempura flour
  • 1 ¾ cup sparkling water
  • ½ tsp salt

Whisk together until smooth. Refrigerate until needed.

To serve

Heat oil up to 180 C.

Dip the broccoli into the batter.

Submerge into the oil for about 3min, until crispy and golden. Drain on paper towel.

Springbok Loin (4 portions)
  • 4 x 120g portion springbok loins
  • Olive oil
  • Salt & pepper
  • 1 garlic clove, crushed

Pre-heat the oven to 200C

Season the springbok with salt & pepper, then dress it in the olive oil.

Heat up a heavy based pan.

Sear the loin on all sides until browned.

Transfer to the oven with the garlic and continue cooking 3 -5 min. Remove from the oven and allow to rest the same amount of time.

The meat must be pink but warm in the center.