Springbok, aubergine purée, Neil’s salami

Preparation info
  • Serves 8

    main course portions
    • Difficulty


Appears in
Mile 8: A book about cooking

By David Higgs

Published 2018

  • About

The balsamic aubergine purée is something I either ate at one of Gordon Ramsay’s restaurants, or saw him make … Bloody clever and delicious. The salami is from my good mate Neil Jewell, at Bread & Wine Vineyard Restaurant, Franschhoek.



  • 1.3 kg springbok loin – trimmed and cut into 160 g portions
  • 240 g


Brush the springbok loin portions with the basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired temperature. Rare to medium-rare for game is what I prefer – see ‘Meat – cooking temperatures’. Remove from the heat and rest for 10–20 minutes in a warm place. Re