Check out this recipe from Matt, co-founder of Barbell Biltong.
Biltong goes great in a soup. This is my Creamy Cauliflower Low-Carb Soup. I’m eating a low carb and high fat diet so all I did for this one was boil some caulis down and add a bunch of cream! I used both coconut cream and some thickened dairy cream. The chilli in The Burn went nicely in this soup.
We spend most of our time dehydrating steaks to create biltong. Ironically, biltong goes great when rehydrated in a big soup. Typically the thicker the soup, the better. If the biltong can float on top then you’ve made it well.
Step 1: Make a soup
Step 2: Drop a bunch of biltong in there
Step 3: Garnish for looks
Step 4: Don’t let it get cold
Matt – Barbell Biltong
Find out more about Barbell Biltong.
Amelia Bidgood
Amelia is the Founder and Editor of Eat Canberra and the Founder and Managing Director of Eat Canberra Food Tours. She's a qualified journalist, presenter, freelance writer and also runs a boutique communications agency working with small business owners on all things social media, content creation and marketing. She's taught cheesemaking classes, judged hospitality and tourism awards, completed the WSET Level 1 Award In Wines, loves to cook and has travelled to 23 countries. She's also passionate about mental health and has recently started studying to become a Counsellor.