By David Higgs
The textures of this dish are what do it for me. And when I plate it, it reminds me of the Karoo landscape. Love this dish …
To begin, thinly shave the biltong and dehydrate at 67°C for 12 hours and then blend to a powder.
Shave 32 pieces of cheese. Use 4 per serving.
Boil the gem squashes in lightly salted water until soft. Remove the flesh from the shells. Infuse the butter and cardamom by melting the but