4× 300g Wagyu rib eye steaks (Blue or Gold) Flaky sea salt 2 Tbsp rice bran oil (Use because of high smoking temperature) 2 cloves garlic 2 small branches fresh rosemary 4 cloves garlic, unpeeled 2 Tbsp butter Chimichurri
6 slices smoked springbok carpaccio per person 1 punnet strawberries 100ml balsamic vinegar 1 tsp brown sugar A good crack of black pepper 1 small packet of fresh rocket
1 tomahawk rib-eye steak Kosher salt (to taste) Freshly ground pepper (to taste) 1 head garlic 2 tablespoons olive oil (plus more for drizzling) 4 tablespoons/1/2 stick butter (unsalted) 4 sprigs fresh thyme (large sprigs)
2 tbsp fennel seeds 1 tsp black peppercorns 1 small bunch thyme, leaves only 3 garlic cloves 3 tbsp olive oil 1½ -2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored 2 lemons