The Mount Nelson Hotel's new Planet Restaurant opened towards the end of last year and at a recent dinner (and my first taste of the menu) the extra-ordinary moments were: The dessert soufflé and the slow-cooked egg. The soufflé might be raspberry, chocolate or lemon depending on the day of the week and it arrives in hot perfection: symmetrically risen above the rim of the white ramekin with the softest, most velvety inside. Chef Rudi Liebenberg's free-range egg is carefully sourced and then cooked at 65 degrees Celsius so it's custardy throughout, from white to yolk! Served with local cured ham, mature Gouda and a Pinotage reduction, it is a little piece of local heaven.

But the other tip I picked up at my table was from Doris Fabris, a charming woman of impeccable taste who is wife to the new regional MD Sandro Fabris. Having lived in Italy for many years she now recreates one of her favourite starters with South African ingredients. Doris sources smoked Kudu instead of Bresaola as a nod to her new home and burrata from Giorgio Nava's mozzarella bar. It is simple, fresh – but at the same time immensely satisfying – and just the right combination of flavours. This is almost exactly as Doris explained it to me...

Doris's Starter Salad

What You Need
Rocket leaves (if wild even better)
Cherry tomatoes (I like the small oval ones because they are very tasty)
Burrata (fresh buffalo mozzarella that’s a little bit liquid inside – you can buy it at the Mozzarella Bar in Kloof Street, it's produced in SA)
Thinly sliced smoked Kudu or Bresaola (air-dried beef)
Olive oil
Fresh grounded pepper
Some sea salt
Some fresh lemon juice
Some leaves of basil for decoration

Method
Place some rocket leaves in the middle of a main course plate. Arrange 5-6 slices of Kudu per person (depending on the size of the slices) in a circle on the rocket. Cut the Burrata in two pieces and put it on the plate. Place the cherry tomatoes between the mozzarella. Prepare a salad dressing with lemon juice, sea salt and olive oil but don't make it too acid. Spoon enough dressing on the top of the salad and let a few drops run down onto the Kudu. Grind some fresh pepper on top of the burrata. Garnish with basil leaves.

Bon appetit!