Springbok and Klipkombers Recipe

A meal at Wolfgat is a dining experience for the truly dedicated. That’s because this 20-seat venue is located in the remote fishing village of Paternoster (pop. 2,000), a two-hour drive from Cape Town. Here, owner Kobus van der Merwe serves Strandveld cuisine, creating dishes using ingredients from the beach and wild bush around his restaurant.In February, World Restaurant Awards dubbed Wolfgat the best restaurant in the world. Bookings need to be made up to 90 days in advance online.


  • approximately 720g Springbok (or other venison) loin, trimmed
  • 10g dried klipkombers*
  • 250ml cream

* Klipkombers is a type of seaweed native to South Africa, substitute with dried sea lettuce or toasted nori sheets.

* Serves 6


Recipe: Kobus van der Merwe


For the Venison

Cut the venison loin into six 120g portions. In a smoking hot skillet brushed with vegetable oil, sear the venison portions for a minute on each side, seasoning with sea salt as you go. Remove from the skillet and allow the meat to rest for five minutes.


For the Klipkombers

Meanwhile, heat the cream and add the seaweed. Cook for a minute until the seaweed is reconstituted and silky. Keep warm.


To Serve:

In a hot skillet, cook the rested, seared venison loin for a further minute on each side. Place on heated plates and top with seaweed cream.