Sour - sweet - salty - lean - crunchy
Springbok is delicate, lean and slightly sweet — perfect with acid-driven fruit.
Base Components
- Thinly sliced springbok loin (very cold, sliced paper-thin)
- Good olive oil (light drizzle)
- Flaky sea salt
- Fresh cracked black pepper
Plum Elements (Choose One or Both)
- Option A – Plum Halves
Dice plum halves from Magogo Plum & Star Anise Preserve finely into small jewel-like cubes.
Toss lightly with ½ tsp olive oil.
- Option B – Plum Sorbet
Quenelle a small scoop of Plum & Star Anise Sorbet onto plate just before serving.
Keep portion modest — this is a contrast element.
Additional Components
To deepen complexity, add:
1. Micro Herbs
- Micro coriander
- Micro basil
- Baby sorrel
These add freshness and lift.
2. A Touch of Heat
- Very thin slices of fresh red chilli
OR - White pepper dust
Just a whisper — not dominant
3. Citrus Zest
A light grating of lemon zest over the meat enhances brightness
4. Aged Balsamic Drops (Optional but Powerful)
A few drops only.
Adds sweetness and depth
5. Smoked Salt (Advanced Option)
Light dusting gives subtle braai reference
Plating Suggestion
- Lay carpaccio in circular overlap.
- Drizzle olive oil lightly.
- Scatter plum halves/cubes, small feta cubes, toasted crushed hazelnuts or walnuts
- Add micro herbs.
- Optional: One small quenelle of plum sorbet at centre or side.
- Finish with salt + zest
If You Want to Push It Further
For true fine-dining execution:
- Add thin shaved fennel (anise echoes star anise beautifully)
- Add a drizzle of hazelnut oil instead of olive oil
- Replace feta with whipped goat’s cheese dots for elegance
- Add sumac dust (echoing preserve acidity)
- Add pickled red onion for colour and acid lift