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
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
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