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Meat Poultry Seafood Vegetarian Pasta Bread Dessert

Cooking with Mathew Gordon

30 October 2012

French cuisine – chop-chop

Depth of flavour and superb presentation are what internationally acclaimed celebrity chef, Mathew Gordon of Laborie wine farm, Paarl, swears by. We met up with this multi-faceted man to find out what makes him tick. It turns out that – away from the kitchen — vintage Land Rovers and flying choppers are his thing.

Seared salmon

What you need:

90g lightly smoked salmon trout

40g thinly sliced Granny Smith apple

40g thinly sliced celeriac

40g thinly sliced baby fennel bulb

10ml plain yoghurt

10ml crème friache

10ml mayonnaise

Olive oil

Trout caviar

Micro herbs


What you do:

To make your slaw:

Combine the yoghurt, crème fraiche and mayonnaise together. Add in the thinly sliced apple, celeriac and fennel bulb. Season to taste.


Pepper salmon and place into a hot pan. Sear each side for about a minute

To plate:

Place slaw in the centre of the plate, place the salmon on top. Drizzle olive oil around the plate, sprinkle a little caviar around the salmon. Garnish with a few micro herbs.


Lamb rump

What you need:

200g lamb rump

3 pearl onions

1 turnip, quartered

1 parsnip, quartered

3 baby carrots

1 beetroot, quartered

500ml brown stock

200ml red wine

30g breadcrumbs

30g fresh, flat leaf parsley

Dijon mustard



What you do:


Clean and peel the pearl onions, turnips, parsnips, beetroot and baby carrots. Cut the beetroot, parsnip and turnips into quarters. Season the vegetables and roast at 200C until they are soft and tender.

Red wine sauce:

Heat a small saucepan and pour in the red wine. Once the wine starts to bubble, add the brown stock. Reduce the heat and allow the sauce to reduce slowly until it has a thicker consistency.

Herb crust:

Finely chop the flat leaf parsley and mix in the breadcrumbs.

Lamb rump:

Season the lamb rump, place fat side first into a hot pan. Once the fat has a nice brown colour, turn the rump around and brown all over. Place the rump into a pre-heated oven, at 200C. Cook the lamb for about 10 minutes. Remove from the oven. Smear a small amount of mustard onto the fat side of the rump. Cover the mustard with the herb breadcrumbs. Place under a warm grill until the crumbs turn a darker colour. Remove from the grill and allow the lamb to rest. Once rested, slice thinly.

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