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.
share this article:
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.
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.
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.
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.
Visit one of our delightful locations to inspire your tastebuds.
Get updates on special events!
