Protected: Kitchen Vocab – “Mise en Place”
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Origins of Salt: Where It All Began
Long before salt lined modern kitchen shelves, it carved out trade routes, built cities, and fuelled empires. Its story starts deep within ancient seas and prehistoric lakes, where evaporated waters left behind glittering veins of mineral-rich treasure.
Making Waves, One Grain at a Time
Food media heavyweight Eat Out has just featured The Salt Road, celebrating not only the restaurant’s 21-year journey but also the launch of its bold new chapter in Doha, Qatar.
This recognition honours the vision of chefs Craig Cormack and Beau du Toit, whose dedication to salt as an ingredient, a preservative, and a storyteller has reshaped how we experience flavour.
Taking on the world with Greg Landman
Food & Wine Writer Greg Landman captures the essence of something truly remarkable happening in the picturesque foothills of the Stellenbosch mountains. Conceived by salt connoisseur Craig Cormack and his business partner, the talented Beau du Toit. Both chefs share a deep passion for salt, infusing it into their culinary creations with expertise and flair. Head chef Brent Williams ensures that every dish emerging from the kitchen meets the highest standard, delivering a dining experience that is nothing short of extraordinary.