Marinate olives in a mixture of salt, olive oil, finely chopped garlic, lemon zest and rosemary. Leave the olives in the marinade overnight. Olives can be preserved in salt – Salt is an important ingredient when it comes to the process. The olives can be placed...
It was a wonderful Day full of meeting new people and friends. This competition has eight cooking schools presenting candidates to cook a three coarse dish using Khoisan Sea Salts, Rio Largo Olive Oil, Pork and Lancewood cheese. They also have to pair dishes with...
Buy the latest Food & Home to see a wonderful article on Khoisan Salt by Justin Fox, Hein van Tonder and Caro de Waal. We're on page 27!
The launch took place at The Twelve Apostles Hotel & Spa with candidates from Belmond Mount Nelson, Radisson Blu Waterfront, Taj Cape Town and the Westin. Incredible Venue, delicious food enhanced with Khoisan Sea Salt which was well presented. Well Done to All...
Britt Geach, Creative Director of Khoisan Trading Company, was one of the sponsors giving a talk about Khoisan Sea Salt at the Orientation. Was a very informative day !
Khoisan Sea Salt Flakes and cooking salt as well as Seaweed Salt where used as an essential ingredient by Chefs during competition as well as at the 14th August 2015 Cape Legends Inter Hotel Challenge Awards Evening. The third annual Cape Legends Inter Hotel...
The Cape Town orientation was held where 14 Hotels and their representatives arrived to be introduces to sponsors and each other. Khoisan salt was represented by Britt Geach who introduced everyone to Khoisan Natural salt and gave a background and tips on how to use a...
The local semi-finals of S . PELLEGRINO YOUNG CHEFS 2015 for Africa & Middle East region will take place in Cape Town at South Africa Chefs Academy on the 23rd of February. The 10 finalists will cook their signature dish to win over the jury, for the chance to...
What a wonderful event that Chania and Annette organised for up and coming Young Chefs at the One and Only Hotel - Reubens A great privilege that Khoisan was used to enhance and flavour their dishes. Well done Showcook. It was so encouraging to see the...
This is an easy weeknight traybake of chicken pieces in white wine with onions and garlic. The chicken is seasoned with Khoisan’s seaweed & herb salt.
The pork (neck steaks, cubed) is marinated in yoghurt flavoured with lemon juice, olive oil, salt, paprika and garlic. The cubes of threaded on to rosemary skewers and when cooked, are served with the traditional Argentinian sauce called Chimmichurri – a herby mixture...
A bulb of fennel is sliced and drizzled with cream and olive oil. Garlic, salt and pepper are added and cheese goes over the top. The fennel is baked until tender and cheese is golden and bubbly. Can use Plain Khoisan salt or Seaweed salt to enhance this dish.
Prep time: 15 mins /Cook time: 1 hour /Serves: 4 – 6 You will need: 1 large organic chicken 25ml extra virgin olive oil a generous handful of fresh thyme, washed 2 large lemons 4 cloves of garlic, peeled Coarse ground sea salt and black pepper 2 tablespoons of Terra...
Potatoes are thinly sliced on a mandolin and layered across a flatbread base spread with thick cream cheese. The slices are seasoned with sage, salt and olive oil and baked in a hot oven until crisp and golden. A ball of creamy burrata cheese is torn over the top. Use...
Sardines are drizzled with olive oil, crushed garlic, lemon, herbs and salt and pepper before being grilled over the coals. Khoisan flakes, fine salt or coarse salt can be used in this recipe. The Sardines can be placed on a bed of salt then covered with herbs of your...