Today is International Organic day so this recipe could not be more appropriate. The ostrich fillet is sourced from a farm in the Karoo where the birds run fairly wild and graze on the delicious vegetation of the area. You really can taste it in every bite. It makes a healthy and interesting alternative to beef kebabs, and I’ve prepared a marinade in a Greek style.
Wednesday is national braai day in South Africa, so consider using free range meat when making your purchase decisions.
Organically grown does not only apply to food, but to wine. The vineyards in the West Coast Darling area produce the Earthbound range of 100% organic wines, which also happen to be Fairtrade certified.
I shot a few images for Earthbound recently, and to celebrate today, and they are giving away a massive hamper of organic products to one lucky (South African) reader of Drizzle and Dip. The value of the hamper is R2000. Take a look at it here. Continue Reading →