Kobus van der Merwe cooks up an unconventional Bokkoms-on-toast in his restaurant in Paternoster.
“Apple and gooseberries are the perfect slightly acidic counterpoints to the maasbanker, with seekoraal providing crunch, and orange beurre blanc and soft egg adding richness. The lettuce adds a bite of sea freshness. And in my opinion, Adi Badenhorst’s easy-drinking Secateur Chenin Blanc is its perfect wine partner.”
Read more about his Wild West Coast cooking on his blog on Food24. or follow him on Twitter @SardineToast.