Gugs Mhlungu from the Weekend Breakfast hosted Salt Chef Craig Cormack to discuss the different types of salts, how to better use salt in food and how to use the magical ingredient when preparing some decadent treats at home.
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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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