In celebration of Rooibos, Rooibos Ltd produced the most beautiful cookery book, ‘A Touch of Rooibos’, with recipes from some of South Africa’s top chefs like Luke Dale-Roberts, Reuben Riffel, Garth Stroebel and Cape Grace’s own Malika van Reenen.

Here are Malika’s Rooibos dishes found in the book, which is available in most good book shops:

Here’s one deceptively easy but sophisticated recipe to keep you going. 

Rooibos & Ginger-Cured Beef Carpaccio

  • 200g (250ml) sugar
  • 280g (250ml) coarse rock sale
  • 50ml Rooibos tea leaves
  • 100g fresh ginger, finely chopped
  • 15ml black pepper
  • Zest of 1 orange
  • 1kg beef trimmed fillet or sirloin
  • 30ml Dijon mustard
  • 20ml chopped fresh parsley
  • Fresh rocket
  • Parmesan shavings
  • Olive oil for dressing

Beef Carpaccio recipe from Beef carpaccio from A Touch of Rooibos published by Rooibos Ltd

Mix sugar, salt, Rooibos leaves, ginger, pepper and orange zest.

Place beef in small roasting tray and pack with the above mixture.

Leave to cure for 2-3 hours.

Rinse off the curing salt and dry the meat.

Spread mustard and chopped parsley over the beef and roll the beef tightly in plastic wrap and place in the freezer.

When needed, remove plastic wrap and slice the beef into very thin slices.

Serve with fresh rocket and parmesan shavings drizzled with olive oil.