Bushmans Kloof Signature Dish


Executive Chef Charles shares his signature recipe for Roast Springbok Loin, one of the favourite dishes on the menu at Bushmans Kloof.


Roast Springbok Loin with tender stem broccoli, mushrooms, pumpkin puree and baby spinach blue cheese dressing. Present all elements of the dish on a plate, as shown in the image. This recipe serves 4 people.

Pumpkin puree


500g pumpkin
100ml olive oil
1 tablespoon of salt
Thyme sprigs
100g butter


Pre-heat oven to 180C.
Cut pumpkin into wedges, from stem to base.
Remove seeds and place onto baking tray.
Drizzle over the olive oil, salt and add the thyme sprigs.
Roast pumpkin till tender.
Leave to cool down, then scoop out the flesh.
Transfer to a food processor with the butter and process until smooth. 

Sun blush tomato


100g cherry tomatoes
1 tablespoon of olive oil
Salt & pepper


Pre-heat oven to 140C.
Cut the tomatoes into halves and place them cut side up on a tray.
Drizzle over the olive oil, salt and pepper and place tomatoes in the oven, up to 1hour.
Remove from oven and reserve on a tray until needed.

Baby spinach with Blue cheese dressing


20g sugar
100ml water
100ml white wine vinegar
300ml virgin canola oil
½ tsp salt
½ tsp ground pepper
50g blue cheese at room temperature


Whisk the blue cheese, vinegar & canola oil together.
Add the remaining ingredients to taste.
Dress with spinach leaves.

Shimeji mushroom


50g shemeji mushroom
1 tablespoon of olive oil
1 clove garlic, crushed
Salt & pepper

Cut the base off the stem of the mushroom.
Heat a heavy base ban and add the oil and garlic.
Follow quickly with the mushrooms and sauté until tender and golden.
Season with salt and pepper and transfer onto paper towel to drain excess oil.

Shitake mushroom


50g shitake mushroom
3 Tbsp olive oil
Salt & pepper


Cut the mushrooms into thick slices
Heat up a heavy based pan and add the oil and thyme sprigs.
Follow with the shitake mushrooms, frying on a side until dark golden, then turning.
Once tender, remove from the pan and reserve until needed.

Tempura Tender stem broccoli


10 tender stem broccoli
1 cup tempura flour
1 ¾ cup sparkling water
½ tsp salt


Using a peeler, peel the base of the stems and chill until needed.
Whisk the flour, sparkling water and salt until smooth.
Heat the liquid to 180C.
Submerge the brocolli for 3 minutes.
Drain on a paper towel.

Springbok Loin


4 x 120g portion springbok loins
Olive oil
Salt & pepper
1 crushed garlic clove


Pre-heat the oven to 200C.
Season the springbok with salt & pepper, then dress it in the olive oil.
Heat up a heavy based pan.
Sear the loin on all sides until browned.
Transfer to the oven with the garlic and continue cooking 3 -5 min.
Remove from the oven and allow to rest the same amount of time.
The meat must be pink but warm in the center. 


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