Langbaken Williston cheese, gem squash, biltong, koeksister


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

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 …


Biltong dust

  • 300 g biltong


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