Take Christmas Lunch to the Next Level Article

Salt Chefs Craig Cormack and Beau du Toit share one of their secret recipes – 1 hour Cured Villiersdorp Trout served on a Himalayan Salt Block!


Take Christmas Lunch to the next level with The Salt Chef, Craig Cormack

Learn the secret to a memorable Christmas lunch: 1 hour Cured Trout on a Himalayan Salt Block. Featured in Private Edition Luxury Magazine.

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