Road Tripping Recipes:
Grilled Air-dried Lamb Ribs with Cauliflower Fritters, and Fennel and Cabbage Salad
“A quest for fine food that goes back almost 200 years”
We left the beaten track to meet up with chef Alex Olivier, owner of Emily Moon, situated in a hidden valley near Plettenberg Bay. The surrounding mountains together with the sunlight glinting on the winding river made it easy to feel like we had stepped into a legend.
Drawing inspiration from the story of Emily Moon itself, Alex has combined his love
for the land together with his passion for fine food, to create a paradise that
stimulates every sense, and leaves you with a feeling of culinary nostalgia. For Alex,
only the best ingredients will do, which is why he grows most of the restaurant’s
Tucked away in a valley on the western side of the Keurbooms River near
Plettenberg Bay, Emily Moon looks out across a winding river, gentle marshes and
distant mountains that make it the perfect setting for everything from canoeing, to
romantic sundowners, to picture-book weddings.
We arrived just in time to see a blue heron taking it’s morning bath on the sparkling
river in the golden winter sunshine. Meanwhile, Alex was picking fresh cabbage, cauliflower, and fennel from his organic veggie garden for the side dishes and
choosing the perfect air-dried lamb ribs for the grill.
It’s amazing how much flavour is packed into every inch of this deliciously marinated
lamb. Together with lovingly prepared cauliflower fritters and red cabbage salad, this
is truly the stuff that legends are made of.
Air-Dried Lamb Ribs
2 hours Serves 4
The Megamaster Evolution Pro 500 together with chef Alex Olivier at Emily Moon in Plettenberg Bay, making Air Dried Lamb Ribs taste even better.