Dashes @ Dinner With Paul Prinsloo, The Best Young Chef In Africa

Over the past few decades bitters has become an essential ingredient behind the bar, used by all good mixologists to balance the ingredients of their cocktail creations.

But more recently it’s become a staple in the kitchens of both professional chefs and amateur cooks alike… confirming what the House of Angostura has known all along – you can always mix bitters with pleasure!

With just a few magical dashes, Angostura aromatic bitters has been found to add that extra depth of flavour to food and drink recipes. It’s an ingredient that no home kitchen should be without.


We asked Paul Thinus Prinsloo, Chef at Waterkloof Estate and S.Pellegrino Young Chef Africa and Middle East Regional winner 2019 (shortly off to compete in the Final in Milan with mentor, Gregory Czarnecki) what his perfect bittered dish would be, and we’re delighted to share his fine-dining masterpiece here.



Curry Cured Beef:


  • 60g beef fillet dried (1 week minimum)
  • 20g curry powder
  • 500g rock salt 
  • 300g sugar 
  • 1 lemon zest and fresh juice 
  • 50g timut pepper 
  • 30g coriander seeds
  • 30ml Angostura aromatic bitters 
  • Salt to taste

Mix all ingredients together and place over beef fillet, cure for two hours.

Beeswax Langoustine:


  • 1 large langoustine
  • 250g beeswax
  • 250g butter
  • Salt to taste

Clean the langoustine. Melt beeswax and pour over langoustine so that both sides are coated. Bring butter to the boil and poach langoustine for six minutes.

Angostura Mayonnaise:

  • 2 egg yolks
  • 1 tablespoon mustard 
  • 15ml white balsamic vinegar
  • 500ml oil
  • 60ml Angostura aromatic bitters 
  • Salt to taste

Whisk yolk and mustard together. Then slowly add oil, vinegar and bitters.

Carrot Puree:


  • 300g raw carrots 
  • 100g butter 
  • Salt to taste

Roughly cut carrots, add butter and cook in a pot with a small amount of water. Keep adding water until cooked. Blend or mash.

Tuille de Pain 

  • 200ml water
  • 75g oil 
  • 50g flour
  • Salt to taste

Mix all ingredients together. Whisk mixture and pour a small bit in a hot nonstick pan. Cook until brown and remove.


Beautifully. Like Paul’s dish:



  • 25g sugar 
  • 50ml whiskey 
  • 2g timut pepper 
  • 1 slice dehydrated grapefruit
  • 15ml Angostura aromatic bitters
  • Ice


  1. Mix sugar and bitters together, add whiskey slowly until sugar dissolves. Add the dehydrated slice of grapefruit.
  2. In a hot pan toast timut pepper, place in a tea infuser and place in beverage.
  3. Add 7 cubes of ice and serve.
  4. You’d better get dashing! A world of flavour awaits.