Adapted from Leopard Hills lodge chef Shane Johnson’s recipe, this easily assembled starter melds smoky, sweet and spicy flavors all in one vibrant and complex bite. If ostrich meat can’t be found, substitute with smoked duck breast. -SUSAN KOSTRZEWA
Wine recommendation: Johnson recommends the Kanu 2008 Chenin Blanc, whose spicy and crisp character enhances the smoked ostrich and strawberries. Another option: the lively citric and floral Jardin 2009 Unoaked Chardonnay.