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
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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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