Travel Essence caught up with Zinzile Yvette Masiye, Chef and curator of @Eatoutvicfalls who is no stranger to preparing dishes that invoke the spirit of Safari territory

Because it’s designed to be easy prep and according to one’s taste, this is what you’ll need to get your dish hashed out:

Ingredients

1 200g impala steak

30mls red wine

20ml soy sauce

1 clove garlic

20mls balsamic vinegar

1 sprig oregano

Marinate the impala steak in the above listed ingredients

For the fondant potato

1 medium sized potato

30g butter

1 clove garlic

10g coriander

Pinch of salt and pepper

Water to cover half the potato

6 cherry tomatoes

Cut your potato into rectangles, then in a saucepan, add your butter, garlic, a pinch of salt and water. Cover with a lid, checking that the potato softens as the water reduces.

Gradually add more water if needed. When the water reduces, turn the potato rectangles until they start to turn golden brown.

For your tomatoes, cut all 6 cherry tomatoes in half and add them to a pan.

Add a sprinkle of brown sugar, 20mls balsamic vinegar, 10g coriander, 1pinch salt and pepper and allow to reduce and for the balsamic to thicken

Top, tail and cut cauliflower and broccoli into florettes (about three of each)

Blanch them in boiling water for 1 minute

Refresh them in ice cold water

Season and toss them in 20ml olive oil just before you serve them

To make your avocado puree

Mash 1 avocado

Add 1 clove crushed garlic

Add a pinch of salt and pepper

Add 2tbsp lemon juice

Add a dash of green Tabasco sauce to taste

Add chopped coriander

To cook the impala steak:

Add olive oil to a hot pan

Add the marinated meat

Add a sprig of oregano

Turn on each side, basting while it cooks until you reach your desired degree

Set aside and allow the venison to rest while you plate the other elements

There it is folks! – a hearty meal from Chef Zinzi of @eatoutvicfalls. Do connect with her or check out more of her safari-inspired recipes on her Instagram page.