Langbaken Williston cheese, gem squash, biltong, koeksister

Rate this recipe


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Five Hundred at The Saxon

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

Williston cheese

  • 120 g Williston cheese

Cardamom gem squash

  • 4 gem squashes – halved
  • lightly salted boiling water
  • 30 g unsalted butter
  • 4 cardamom pods – crushed
  • salt
  • 24 pistachio leaves – 3 per serving
  • 24 ginger biscuit stones – 3 per serving
  • 32 koeksisters – 4 per serving
  • 8 thyme leaves – 1 per serving


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 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.