Pour the Lavender Vinegar into a small saucepan and place on a very low heat to reduce gently for about an hour or until thick and syrupy. Do not let mixture boil as this will spoil the flavour.

Cut the onions into wedges. Place these on a baking tray with the mushrooms, season and grill in the oven until tender.

Cut the ostrich meat into one-inch cubes, pierce a hole through each cube and season with salt, pepper and paprika. Heat some oil in a thick-based pan and fry the meat to suit your taste. Bear in mind that ostrich meat has a low fat content and dries out easily, so medium is probably the best option.

Skewer the ostrich, onions and mushrooms on the rosemary sprigs.

Baste with the still-warm Rozendal Lavender Vinegar reduction and devour!

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