The Oyster Box Gold
+27 31 5145000
Contact
Modify booking
Book
Skip to main content
  • Explore The Oyster Box
    • A spectacular setting
      • Explore The Oyster Box
      • Explore our story
      • Reasons to love The Oyster Box
      • Image gallery
      • Sustainability
      • Awards & accolades
      • In the Press
      • Careers
      • The Red Carnation Hotel Collection
    • Plan your stay with us
      • Location & directions
      • Activities & facilities
      • Families
      • Female travellers
      • Honeymoons
      • Pets
      • Accessibility
      • Meet our team
      • Covid-19 update
      • Frequently asked questions
  • Rooms & Suites
      • Rooms & Suites
      • Rooms
      • Suites
      • Presidential Suite
  • Offers & Gifts
      • Offers & Gifts
      • Offers
      • Gifts
  • Experiences
  • Dining
    • Discover dining & drinks
      • Dining
      • Dining & drinks
      • Breakfast
      • The Chef's Table
      • Private wine cellar
      • What's on
      • Curry buffet
      • Bouchard Finlayson
    • Restaurants & Bars
      • The Grill Room
      • The Ocean Terrace
      • The Palm Court High Tea
      • Our bars
  • Wellness
      • Wellness
      • Wellness & spa
      • Spa treatments
      • Spa facilities
      • Spa etiquette
      • Spa offers
      • Spa FAQs
      • Spa enquiries
  • Weddings & Events
      • Weddings & Events
      • Weddings
      • Honeymoons
      • Meetings & events
  • Covid-19
      • Covid-19
      • Travel information
  • Discover
Signature dish, pork loin
  • Discover
  • Delicious dining
  • Bushmans Kloof's signature dish

Bushmans Kloof's signature dish

Executive Chef Charles Hayward shares his signature recipe for roast Springbok Loin, one of our favourite dishes on the menu.

24 Mar 2021

Share this article

Enjoy this recipe from Executive Chef Charles Hayward at Bushmans Kloof. 

The roast Springbok Loin is served with tender stem broccoli, mushrooms, pumpkin puree and baby spinach blue cheese dressing. This recipe is to serve 4 people.

If you enjoyed making this recipe, please share your photos with us on Instagram, tagging @BushmansKloof.

Pumpkin puree

Ingredients:

  • 500g pumpkin
  • 100ml olive oil
  • 1 tablespoon of salt
  • Thyme sprigs
  • 100g butter

Method

  1. Pre-heat oven to 180C.
  2. Cut the pumpkin into wedges, from stem to base.
  3. Remove seeds and place onto a baking tray.
  4. Drizzle over the olive oil, salt and add the thyme sprigs.
  5. Roast pumpkin till tender.
  6. Leave to cool down, then scoop out the flesh.
  7. Transfer to a food processor with the butter and process until smooth. 

Sunblush tomato

Ingredients:

  • 100g cherry tomatoes
  • 1 tablespoon of olive oil
  • Salt and pepper

Method

  1. Pre-heat oven to 140C.
  2. Cut the tomatoes into halves and place them cut side up on a tray.
  3. Drizzle over the olive oil, salt and pepper and place tomatoes in the oven, for up to 1 hour.
  4. Remove from oven and reserve on a tray until needed.

Baby spinach with Blue Cheese dressing

Ingredients:

  • Dressing
  • 20g sugar
  • 100ml water
  • 100ml white wine vinegar
  • 300ml virgin canola oil
  • ½ tsp salt
  • ½ tsp ground pepper
  • 50g blue cheese at room temperature

Method

  1. Whisk the blue cheese, vinegar and canola oil together.
  2. Add the remaining ingredients to taste.
  3. Dress with spinach leaves.

Shimeji mushroom

Ingredients:

  • 50g shemeji mushroom
  • 1 tablespoon of olive oil
  • 1 clove garlic, crushed
  • Salt and pepper

Method

  1. ​Cut the base off the stem of the mushroom.
  2. Heat a heavy base ban and add the oil and garlic.
  3. Follow quickly with the mushrooms and sauté until tender and golden.
  4. Season with salt and pepper and transfer onto a paper towel to drain excess oil.

Shitake mushroom

Ingredients:

  • 50g shitake mushroom
  • 3 tbsp of olive oil
  • Salt and pepper

Method

  1. Cut the mushrooms into thick slices
  2. Heat up a heavy-based pan and add the oil and thyme sprigs.
  3. Follow with the shitake mushrooms, frying on a side until dark golden, then turning.
  4. Once tender, remove from the pan and reserve until needed.

Tempura tender stem broccoli

Ingredients:

  • 10 tender stem broccoli
  • 1 cup tempura flour
  • 1 ¾ cup sparkling water
  • ½ tsp salt

Method

  1. Using a peeler, peel the base of the stems and chill until needed.
  2. Whisk the flour, sparkling water and salt until smooth.
  3. Heat the liquid to 180C.
  4. Submerge the brocolli for 3 minutes.
  5. Drain on a paper towel.

Springbok loin

Ingredients:

  • 4 x 120g portion springbok loins
  • Olive oil
  • Salt and pepper
  • 1 crushed garlic clove

Method

  1. Pre-heat the oven to 200C.
  2. Season the springbok with salt and pepper, then dress it in the olive oil.
  3. Heat up a heavy-based pan.
  4. Sear the loin on all sides until browned.
  5. Transfer to the oven with the garlic and continue cooking for 3 - 5 minutes.
  6. Remove from the oven and allow to rest the same amount of time.
  7. The meat must be pink but warm in the centre. 
​

Bouchard Finlayson

Our very own vineyard, one of South Africa's more awarded boutique wine estates

Discover more

Stay in touch

Sign-up to our newsletter

Subscribe to receive the latest news, announcements, and special offers

Submit

We are proud to be part of a number of select and exclusive collections and memberships that share our values of outstanding service, exceptional guest experiences and generous hospitality.

The Oyster Box Gold
  • Careers
  • Legal
  • Contact us
  • Covid-19 update
  • Media

London

  • Hotel 41
  • The Milestone Hotel & Residences
  • The Rubens at the Palace
  • The Egerton House Hotel
  • The Chesterfield Mayfair
  • The Montague on the Gardens

Dorset

  • Summer Lodge Country House Hotel & Restaurant
  • The Acorn Inn

Ireland

  • Ashford Castle
  • The Lodge at Ashford Castle
  • Hatch Hall

Guernsey

  • The Old Government House Hotel & Spa
  • The Duke of Richmond Hotel

Edinburgh

  • 100 Princes Street

South Africa

  • Bushmans Kloof Wilderness Reserve & Wellness Retreat
  • The Twelve Apostles Hotel and Spa
  • The Oyster Box

Botswana

  • Xigera Safari Lodge

Geneva

  • Hotel d'Angleterre

©2022 Red Carnation Hotels. All Rights Reserved

This website uses cookies. We use cookies to analyse our traffic, enhance our website’s functionality and performance and better experience for our users. If you require more information please view our cookie policy.