Place thinly sliced, raw red meat of your choice (beef, Springbok, Kudu), with little to no fat, on a serving plate. Sprinkle with chopped capers, roasted pine nuts and shaved Parmesan, and top with fresh rocket.
Lavish the carpaccio liberally with Directors’ Reserve Extra Virgin Olive Oil and Willow Creek Red Wine Vinegar Reduction. Serve with freshly toasted ciabatta or sourdough bread. The harmony between sweet and savoury is perfectly encapsulated in this dish!