Craig Cormack shares his gourmet recipe for pea and ham soup. This hearty and sophisticated dish is perfect for a winter dinner party, featuring a rich blend of peas, ham hock, and a fresh pea salad.
Learn how to create this delicious soup with easy-to-follow instructions and elevate your next gathering.
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Every day of Salt Week offered something new: from press interviews to tasting events, it was a journey into salt’s unique story and culinary potential.
Join us on a tasty escapade as we dive into the intriguing realm of salt in cooking with the charming Chef Craig Cormack on episode 75 of “A Table in the Corner,” hosted by none other than Russel Wasserfall.
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.
In the culinary world, a dozen different types of salt can be used to smoke, pickle, cure, and cook dishes that go as far back as 2000 years in time.
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