ByDom
Warmer weather and the end of winter rains means porcini season for foragers in the Western Cape is finished. Good rains in the east of the country, in KZN have kicked off though. We know one local chef who’s going to be really happy to hear we’ve got fresh porcini in stock again. Chef-patron of…
ByDom
HUGUENOT ® Producer: Dalewood Fromage, Simondium, Cape WinelandsType: semi-hard, brushed rind, matureMilk: Jersey (pasture-fed, single herd)Available in: 25 kg wheels (cut into 1 or 2 kg wedges), 500 g truckles (pictured above) Uniquely South African, the Huguenot is moulded into huge golden cartwheels (largest heads produced in SA) and slowly matured for 6-12 months to unlock the flavours from…
ByDom
ST FRANCES OF ASHISI Producer: Belnori Boutique Cheesery, BapsfonteinType: softMilk: half cows milk, half goat ( 50% Bovine, 50% Caprino)Available in: 175/250 g tapered rounds. This is the newly crowned Dairy Product of the Year 2019 – proof of exceptional, sustained manufacturing practices and quality control. With its beautiful ashy appearance, its soft, melt-in-the-mouth texture and creamy taste, the…
ByDom
4 SA pastry chefs share their pro tips for making the perfect milk tart It’s no secret that South Africans love their vanilla-ry, custardy milk tart. An iconic dish that often triggers serious food debates – what pastry is best? How much cinnamon topping is adequate? What’s the ideal dish to bake it in? The…
ByDom
Imperial Heritage Caviar – A touch of passion and tradition, and a Friends of the Sea label! At Wild Peacock Products we endeavour to partner with suppliers that have a similar ethos to our own, and in Imperial Heritage Caviar we found just that! Family-owned, inspired by a passion for premium quality and produced under…
ByDom
For a little leaf, the microgreen is a wonderfully diverse element in the culinary industry. ‘Dynamite comes in small packages’ springs to mind. A relatively new component to fine dining kitchens, microgreens have exploded onto the scene with an array of colour, flavour, shape and texture to propel them to an essential part of every…
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