Enjoy our recipe collection
Classic Moules Marinières with Aioli & Croutons
Bring the French Riviera to African soil with this classic mussel recipe steamed in white wine, garlic and a dash of cream, best served straight from the cooking pot with fresh or toasted bread and lashings of aioli.
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Beef Carpaccio with Wholegrain Mustard Vinaigrette & Shaved Aged Huguenot
There are few platters more elegant than a generous carpaccio starter, using a top quality fillet of venision or beef. Ours uses premium beef fillet and is topped with a zesty wholegrain mustard dressing, punchy rocket leaves and a generous amount of shaved aged Huguenot cheese
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Chicken Schnitzel with Truffle Crisp Crust, Vegetable Purée & Dill Sauce
Nothing beats a comforting, crunchy schnitzel. But perhaps this version is levelling things up to the max, using Rootstock’s hand-made Summer Truffle Crisps in the crust, served in a silky bed of cauliflower puree and a drizzle of creamy dill sauce.
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