Carcass to Canvass

The “Carcass to Canvas” Wagyu showcase on September 7, 2023, at Allee Bleue Wine Estate was a remarkable demonstration of the art of cooking Wagyu beef. Chef Lehan Botha, an esteemed culinary expert, led the showcase, featuring three different cuts of Wagyu: Rib Finger, Brisket, and Bavette. Each cut was prepared using a distinct cooking technique, offering attendees a diverse and mouthwatering experience.

The showcase included the following preparations:

  1. Flame-grilled Wagyu Bavette with black garlic savoury butter, tomato concassé, chimichurri, and olive oil bruschetta.
  2. Smoked Wagyu Brisket pastrami served with Dijon mustard and chive mayo, pickled cucumber, wild rocket, and sourdough bread.
  3. Roasted Wagyu Rib Finger in hard shell tacos, garnished with lime & jalapeno mayo, and red onion & cucumber.

Chef Lehan’s culinary skills and innovative recipes captivated the audience, making the demonstration a great success. The event wouldn’t have been possible without the support of the sponsors, who contributed to the overall excellence of the Wagyu showcase. This event not only showcased the delicious possibilities of Wagyu beef but also highlighted the culinary artistry of Chef Lehan and the collaborative efforts of the sponsors.

Karoo Wagyu





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