HUNTING AND GATHERING

South Africa, Cape Town, 13 August 2025: As we enter the last stretch of this year’s Cape winter season, DUSK’s kitchen is firing on all cylinders – inspired by primal flavours, personal journeys and a deep respect for the land. This season, Chef Callan Austin brings back more than just stories from his annual hunting pilgrimage to Cookhouse in the Eastern Cape. He brings flavour – wild, untamed and thoughtful.

Click above to watch the magic unfold. 

POLE POSITION

But first! Chef Callan has unashamedly been down the F1 rabbit hole, watching a dazzle of F1 races, highlights and reels – being pretty much convinced that McLaren is going to take home 2025’s championship trophy. Whilst glued to the screen, Callan was also keeping his eye on the ball about which seasonal produce is now coming into play. Oranges and Papayas are á la mode – and these happen to also be the colour theme of McLaren’s logo – Papaya Orange. And bingo, the proverbial penny dropped!! Screen time was promptly ditched and replaced with Callan spending many a dark night creating an edible McLaren emblem. He had custom silicon moulds made in the shape of McLaren’s logo and started working on the components – Scotch bonnet chilli caramel, papaya and white chocolate namalaka, papaya sherbet, papaya and orange glass, orange shortbread – in Callan’s classic words, “I basically just went ham with anything papaya and orange”.

The final result; a fine dessert bite that’s fast and full of flavour – this one’s definitely for the podium!

FROM THE HUNT

During his recent walkabout in the Eastern Cape, Callan returned to his primal roots — hunting buck, hauling the game back to camp, and ultimately sending 225kg of whole carcasses to DUSK, where he and his team broke it down with precision. The time spent in the veld proved creatively enriching: from discovering naturally occurring slate that now serves as near-perfect plating canvases, to drawing inspiration from the winter palette of wild foliage.

The result? DUSK’s new ‘Cookhuis’ Venison Tartlet – a dish that captures the essence of the Eastern Cape. Kudu and zebra loins are flash-seared in the Diablo and served tataki-style, nestled in a tartlet filled with wild mushroom and truffle custard, and topped with fresh mustard cress. Rich, gamey, and deeply evocative.

A NOD TO NOSE-TO-TAIL

FRESHNESS, REIMAGINED

A bright starter featuring avocado and cucumber gazpacho poured tableside over a lime leaf panna cotta. Expect steamed prawns, seasonal herbs, and the zing of spekboom and finger limes – foraged, floral, and locally rooted.

ICONIC, BUT MAKE IT DUSK

OLD FAITHFUL

An ode to South Africa’s beloved chutney, this lamb rump dish is finished over the flames and plated with a savoury tomato chutney, quince jelly, anchovy parmesan Bearnaise, and smoky kale. A contemporary braai on a plate.

NOT ALL THAT GLITTERS IS GOLD