BBQ CURRY TEA RUBBED OSTRICH WITH GRILLED SWEET POTATO AND TROPICAL FRUIT SALSA

Serves 4

• 4 8-ounce ostrich steaks (may substitute duck)

• 1 cup Curry Tea Rub

• 1⁄2 cup guava, diced

• 1⁄2 cup grapefruit, segmented and cut into slivers

• 1⁄2 cup tamarillo fruit, peeled, seeded and chopped

• 1 tablespoon cilantro

• Juice of 1 lime

• 2 teaspoons canola oil

• 3 large sweet potatoes, pierced and wrapped in foil

• Grapeseed or canola oil for cooking

• Kosher salt and freshly ground black pepper, to taste

Coat the ostrich steaks with the Curry Tea Rub and let rest for 1 hour before grilling or roasting. In a medium bowl, combine guava, grapefruit, tamarillo, cilantro, and lime juice and set aside. Cook the ostrich until medium rare (12 to 15 minutes) and let rest before slicing. Meanwhile, place the sweet potatoes on the grill until al dente, about 30 to 40 minutes. Remove from grill and slice into 1⁄4-inch discs. Brush lightly with oil, season with salt and pepper, and place back on the grill for approximately 3 minutes per side. To serve, place grilled sweet potatoes on plate and top with fanned slices of ostrich. Top with a generous dollop of the salsa.

Serve with: Rust En Vrede Malbec

I created this dish while in South Africa with chef Rachel Buchner at Sweni Lodge at Singita—a phenomenal hotel—influenced by the traditional brai or barbecues of the region. Ostrich is quite popular there, but duck is a great substitute. Both are wonderfully gamey and delicious with the smoky sweet Curry Tea Rub.

Grilled sweet potatoes and a sweet-tart tropical fruit salsa complete this dish.

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