Amarula Cured Ostrich Carpaccio

My Amarula Cured Ostrich Carpaccio was served on a bed of fennel with an Amarula and mushroom ice cream. A unique combination.

Today’s inspirational recipe from Lavender and Lime ♥ Amarula Cured Ostrich Carpaccio ♥ #LavenderAndLime Share on X

I was invited to celebrate Amarula as part of South Africa’s heritage and create a dish where I could possibly win a luxury getaway in the Bushveld. To this end, I was provided with a bottle of Amarula and I started off by sipping a glass or two to make sure I understood the taste profile perfectly. I then set about thinking about my heritage and I knew I wanted to do something with meat that is unique to South Africa. This easy to make carpaccio, accompanied by an ice cream with a lot of depth can be enjoyed anytime and anywhere in our beautiful country. I think it would be a perfect dish to start your dinner after a game drive, but I know we can’t all indulge in that luxury. Make it to enjoy with friends, or as an evening meal for yourself. No matter what, you will enjoy it.

Amarula Cured Ostrich Carpaccio
Amarula Cured Ostrich Carpaccio
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Amarula Cured Ostrich Carpaccio

Recipe Category: Meat
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 100 g coarse salt, plus extra for layering
  • 50 g sugar
  • 10 mls juniper berries
  • 30 mls fennel fronds, finely chopped
  • 1 orange, zest only
  • 500 g ostrich steaks
  • Amarula for brushing onto the steak
  • 1 fennel bulb, thinly sliced
  • 45 mls canola oil
  • 15 mls orange juice
  • 1 Pinch fine salt
  • 15 mls olive oil
  • A few small scoops of Amarula and mushroom ice cream to serve, per plate


  • Using a large plastic container, sprinkle a thin layer of coarse salt on the bottom
  • Mix together 100g coarse salt with the sugar
  • Finely grind the juniper berries using a spice grinder
  • If you don’t have a spice grinder, crush them as fine as you can get them with a pestle and mortar
  • Add the juniper, the fennel fronds and the zest to the salt / sugar mix
  • Combine all together
  • Pat the steaks dry the steaks and brush on the Amarula
  • Put half of the curing mix on top of the salt
  • Lay the steaks on this and then cover with the rest of the curing mix
  • Cover with cling film and put a plate (or something heavy) on top of the meat
  • Place in the fridge for 3 hours
  • Remove and wash off the excess curing mix
  • Allow the steaks to come up to room temperature
  • While you are waiting, combine the canola oil with the orange juice and whisk well
  • Season with a pinch of salt to taste
  • Add the fennel and leave to marinade in the dressing
  • Brush the olive oil onto the steaks and heat the excess in a pan
  • Seal the steaks for 15 seconds on each side – you want a nice colour but you do not want to cook the steaks through
  • Allow to rest and once cool, slice as thinly as you can
  • Remove the fennel from the vinaigrette and shake off the excess dressing
  • Place a small handful on each plate
  • Cover with the steak and serve with a few small dollops of the ice cream (I used a half teaspoon measure to scoop them out of the container)


Cooks Note: you do not have to serve this meal as is, you can just make the carpaccio and enjoy it alone.

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27 thoughts on “Amarula Cured Ostrich Carpaccio

  1. Wow – you put so much thought into the creation of this wonderful dish. I have eaten ostrich in the last and remembered enjoying it – maybe I´ll find some when I´m in the UK. When do you find out if you have won the trip?!

  2. Oh m’gosh Tandy, open a restaurant and serve this. I will be your best customer!

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