No mess, no fuss food! Neill demystifies the common fear of entertaining at home as he prepares small-plate sustainable dining for local celeb and foodie legends of South Africa. Making sure that none of his guests leave hungry, he also shows us how to prepare and serve stylish fingerfood to avoid the dreaded piles of dishes to wash. Joining him for dinner is Ishay Govendor a well-known food blogger; Radio DJ, Seano and television personalities Katlego Maboi and Leigh-Ann Williams.
Find all you delicious cheeses from my partners Lancewood http://www.lancewood.co.za
Himalayan Crystal Salt slab can be purchased from our partner Wellness Warehouse
Delicious Ostrich Cheese Burgers

Preparation Time: 20
Cooking Time: – 10
Serves: 6
INGREDIENTS
12 small burger buns
600g Ostrich Fillets
200g Cold butter
1 cup of Breadcrumbs
1 packet of streaky bacon
Baby gem Lettuce
Sliced tomatoes
Lancewood white cheddar cheese thinly sliced
Wholegrain mustard
OSTRICH BINDING MIXTURE:
Blend together:
1 x chopped red onion
Cape Estate Olive Oil
3 Spring Onions
Mustard
Vinegar
Pickeled Peppers
Salt
METHOD:
Take the ostrich fillets together with the cold butter and put through a mince. Place in a bowl, and add wholegrain mustard and season the mixture. Add a cup of breadcrumbs and the blended mixture of all the binding mixture ingredients together. Cover with cling wrap and allow for no surface area to avoid drying out. Refrigerate for 30 minutes.
Fry the packet of bacon until crispy. Set aside. Roll the Ostrich meatballs in the palm of your hand. Flatten slightly when placed on the grill. Cook for 5 minutes on both sides until even cooked. Slice the burger buns in half. Toast the halves in a panini press.. Slice thin layers of cheddar cheese on the patties and place under the grill until it reaches a soft melting consistency. Assemble the burgers with a mayonnaise, lettuce, sliced tomato, bacon, the Ostrich burger patty and slithers of melted cheese. Top with the other half of toasted bun and serve.
Salmon Tartare with Chili Jam

Preparation Time: 10 minutes
Cooking Time: – None
Serves: 6
INGREDIENTS
500g Salmon
Juice of 2 limes
Chopped fresh Coriander
Chopped fresh Chervil
1 x chopped Red onion
1 x chopped chili
Lancewood Crème Fraiche
Himalayan Salt slabs for serving
CHILI JAM:
1 chopped red onion
1 chopped chili
1 x tin of tomatoes
Sherry or red wine vinegar
Sugar
salt
METHOD:
In a pan, sweat the chopped red onion and red chili and add a dash of sugar. Fry until translucent. Throw into the pan, a handful of halved fresh cherry tomatoes. Add a splash of red wine vinegar. Season with salt and pepper and a pinch of sugar. Continue stirring and reduce until sticky consistency.
Trim the Salmon into diced cubes. Chop and combine the following – coriander, chervil, shallot and chili. Add the olive oil and a squeeze of lemon then season to taste. Mix in a generous spoon portion of Crème Fraiche. Refrigerate, if necessary.
Assemble the Salmon tartare on a Himalayan salt slab and serve with chili jam.
Beef Brisket & Barley with Fine Herbs

Preparation Time: 30 minutes
Cooking Time: – 4 -5 hours
Serves: 6- 8 people
INGREDIENTS
1.5kg boneless beef brisket
Chicken stock (just enough to submerge half the brisket)
1 cup of Pearl Barley
Zest of 1 lemon
Flat leaf parsley
100g Lancewood Feta
Cape Estate extra virgin olive oil
SPICE RUB
Combine 2 tablespoons each of Cayenne pepper, cumin, dried rosemary. Add a generous pinch of coarse salt. Add 2 tablespoons of coffee granules and brown sugar.
Grind together with a mortar and pestle to make a spice rub.
METHOD:
Place the seasoned brisket in an oven tray. Ensure all sides are sealed with the spice rub. Add a generous amount of olive oil. (no image but if you were to add chicken stock.. it would be now?). Cover with foil and bake at 140/150 Degrees celcius for 4 to 5 hours. Bring 1 cup barley and 2 1/2 cups of the Brisket broth to a boil. Reduce the heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 20 to 25 minutes. Let stand 5 minutes. Leave Brisket to cool down. Crumble the feta over the cooked lentils. Stir. Gently tear the brisket into shards and pan fry for a few minutes to heat through and crisp a few edges. Plate the brisket, pour over remaining juices and add the lentils. Serve immediately.