“People don’t understand why we make such a fuss about our salt. Until they’ve tasted it…” says Joan Schrauwen.
Seventeen years ago, when her husband Yntze started a pilot mini-works model to test brine !ow and salt-production theory just outside Velddrif, it was the unique taste of Khoisan hand-harvested sea salt that made the couple realise just how special their salt really is…read the article
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.