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Seared Ostrich Fillet served with Compressed Watermelon, Garlic and Black Pepper Croutons

Seared Ostrich Fillet served with Compressed Watermelon, Garlic and Black Pepper Croutons

Ostrich combines well with the sweetness of the watermelon. This is a healthy light summer meal, perfect for the warm South African climate.

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Preparation Time


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Cooking Time


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4 – 5


  • 500g Klein Karoo Ostrich Fillet (4/5 100g portions)
  •  180ml Olive oil
  •  40ml Cumin, ground
  •  4 Watermelon rectangles (15cm x 4cm) 1 inch thick
  •  Salt and pepper
  •  Caraway seeds
  •  Rosemary sprigs (for brushing)



  • Place the 4 watermelon squares into vacuum bags and season with salt, pepper, caraway seeds and olive oil. Vacuum at 100% and seal. Leave in refrigerator overnight.
  • Roll the ostrich in cling film to shape (no seasoning) and leave in refrigerator overnight.
  • Mix the olive oil, cumin, and coriander together.
  • Heat a grill pan or grill.
  • Brush meat with the spiced oil using a rosemary sprig.
  • Brown ostrich fillets to medium rare.
  • Let the meat rest for 5 minutes.
  • Slice and brush again with spiced oil.



  • Ciabatta bread, torn into little croutons
  • Butter
  • Lemon Zest
  • Garlic, crushed
  • Seasoning
  • Black pepper


  • Fry the bread in butter until golden and crisp. Remove from the heat and add the zest, garlic, and seasoning. Set aside.
  • Assemble the dish by topping the watermelon rectangles with the cooled meat and croutons.
  • Serve

Recipe:  Chef Jodi-Ann Pearton

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