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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Foodie news
Bao before Porcini
Warmer weather and the end of winter rains means porcini season for foragers in the Western Cape is finished. Good...
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Letters from HQ – EDITION 2
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...
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Letters from HQ – EDITION 1
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...
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Pro Tips for the perfect Milk Tart
4 SA pastry chefs share their pro tips for making the perfect milk tart It’s no secret that South Africans...
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A touch of passion and tradition
Imperial Heritage Caviar – A touch of passion and tradition, and a Friends of the Sea label! At Wild Peacock...
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The Little Big World of Microgreens
For a little leaf, the microgreen is a wonderfully diverse element in the culinary industry. ‘Dynamite comes in small packages’...
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