To begin, thinly shave the biltong and dehydrate at 67°C for 12 hours and then blend to a powder.
Boil the gem squashes in lightly salted water until soft. Remove the flesh from the shells. Infuse the butter and cardamom by melting the butter with the crushed seeds and a little salt and bring up to a simmer. Remove from the heat and let it stand for an hour.
To assemble, lay 4 cheese shavings on each plate. Over and around the cheese, arrange spoonfuls of cardamom gem squash, 3 each pistachio leaves and ginger biscuit stones, and 4 koeksisters. Dust with biltong powder, and garnish with a thyme leaf per serving.
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