This takes me back many years to one of my favourite restaurants in South Africa. It was a standard everywhere, I think — a good rack of ribs, this bread and then tiny scoops of vanilla ice cream that had been dipped in chocolate. This quantity will make a generous amount of garlic butter, but you can press any leftover into a long roll in baking paper, twist the sides like a large sweet wrapper and freeze it. Cut off slices to serve with your pan-fried fillet steaks, barbecued sirloin stea