Season is almost upon us, and there’s an extra buzz in the air at Wild Peacock because we’re about to...
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Season is almost upon us, and there’s an extra buzz in the air at Wild Peacock because we’re about to...
Read moreWarmer weather and the end of winter rains means porcini season for foragers in the Western Cape is finished. Good...
Read moreHUGUENOT ® 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...
Read moreST FRANCES OF ASHISI Producer: Belnori Boutique Cheesery, BapsfonteinType: softMilk: half cows milk, half goat ( 50% Bovine, 50% Caprino)Available in: 175/250 g tapered...
Read more4 SA pastry chefs share their pro tips for making the perfect milk tart It’s no secret that South Africans...
Read moreImperial Heritage Caviar – A touch of passion and tradition, and a Friends of the Sea label! At Wild Peacock...
Read moreFor a little leaf, the microgreen is a wonderfully diverse element in the culinary industry. ‘Dynamite comes in small packages’...
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