recipes - Gourmet Guide
This dish, created by Cameron Smith of Chefs Warehouse Tintswalo Atlantic, is inspired by the fresh produce available at the nearby Hout Bay harbour.
Ingredients
- 600 g yellowfin tuna loin (sushi-grade, SASSI green-listed: pole & line caught)
- 100 g butter
- 100 g olive oil
- Zest of 1 lemon
- 4 anchovy fillets
- 1 kg pork belly, skin on and
- 1 pork loin, butterflied
- 1 head napa cabbage, leaves blanched
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