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Nose to Tail

Giles Edwards and his brother created La Tête, a restaurant located in Cape town. The brothers vision was to create a sustainable restaurant that didn’t import products, used line caught fish, organic vegetables and ‘fifth quarter’ meat. Creating dishes with fifth quarter meat is a challenge because it is the least consumed meat and includes lungs, hearth, liver and kidney. In this training module you will find 9 videos including two ox heart recipes.

Introduction (1/9)

Nose to Tail, explained in detail by Executive Head Chef Giles Edwards.

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Challenges (2/9)

The main challenges when it comes to working with the “fifth quarter”.

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Grilled Ox Heart prep (3/9)

Preparing for a grilled ox heart.

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Grilled Ox Heart, part 1 (4/9)

Example 1, part 1: Grilled ox heart.

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Grilled Ox Heart, part 2 (5/9)

Example 1, part 2: Grilled ox heart.

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Grilled Ox Heart, part 3 (6/9)

Example 1, part 3: Grilled ox heart.

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Grilled Ox Heart, part 4 (7/9)

Example 1, part 4: Grilled ox heart.

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Ox Heart Tartare, part 1 (8/9)

Example 2, part 1: Ox heart tartare.

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Ox Heart Tartare, part 2 (9/9)

Example 2, part 2: Ox heart tartare. Click here for the recipe.

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