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Fiona Beckett: Sugar cured trout with avocado purée + ginger sauce vierge. Terroir, Kleine Zalze
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Fiona Beckett: Crumbed goats cheese salad with figs and pumpkin oil. Terroir, Kleine Zalze.
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Fiona Beckett: Beef tataki with spicy ponzo. Terroir at Kleine Zalze
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Fiona Beckett: Kingklip with basmati rice pilaf, white wine sauce, calamari + prawns. Terroir at Kleine Zalze