This family run business, Riverine Rabbit in Cape Town, South Africa, focuses on all things local, sustainable and ethical. In this original series, Head Chef Ash Heeger shows you how to make some of the restaurant's top dishes from start to finish.
Chef Ash makes her one of Riverine Rabbit's signature dishes - game and beets in this episode of Riverine Rabbit's masterclass.
This dish doesn't just use local ingredients, it is also done seasonally and sustainably. Riverine Rabbit also supports local hunters, who supply wild buck with a subtle and tender gaminess.
About Chef Ash Heeger:
Chef Ash Heeger was born in South Africa, raised in Cape Town and was inspired by the world at large. After completing her studies at the award-winning Silwood School of Cookery, Ash moved onto exciting places with exceptional people. She trained under the acclaimed Chef Luke Dale Roberts at La Colombe and then at The Test Kitchen. Hungry for international influence, she spent time abroad in Michelin 2 star kitchens.
At what would seem to be the peak of her career in the metropolitan capital, London, Ash felt the urge to return to her roots in South Africa. Inspired, Ash brought elite experience, passion and something unique to the Cape Town- her very own ASH Restaurant, Riverine Rabbit with sister Mandy van der Berg in 2018.
Game and Beets
Ingredients
- Roasted beets: 4 large beetroot, washed and dried
- 200g coarse salt
- 25ml hazelnut oil
- 10ml red wine vinegar
- Salt to taste
- For the game: 600g game fillet or loin
- 50ml grape seed oil
- Black pepper and flaked salt to season
- For the poached plum: 250ml red wine
- 25g brown sugar
- 1 cinnamon, whole
- 2 bay leaves
- 25ml red wine vinegar
- 50ml port
- 4 slightly unripe plums
- Red sauce: 200ml beetroot juice
- 200ml plum poaching liquid
- 500ml game or beef stock
- 2 bay leaves
- 5 black peppercorns, whole
- For the braised red cabbage: 450g red cabbage, sliced
- 50g unsalted butter
- 250ml red wine
- 25g brown sugar
- 1 cinnamon, whole
- 2 bay leaves
- 25ml red wine vinegar
- 50ml port
- Salt to taste
- For the chip seasoning: 50g Maldon salt
- 2g coriander seeds, toasted
- 2g all spice, toasted
- 2g black peppercorns, toasted
- Pinch cinnamon powder
- For the game chips: 2 large potatoes
- 250ml grape seed oil
