Oryx Desert Salt

CAULIFLOWER PIZZA BASE

This delicious recipe from Two Kitchens uses a combination of cauliflower and zucchini with psyllium husks so it is gluten- and grain-free. This is a great recipe to make with the kids, as Raine tells us, “The mixture comes out a very vivid lime green – you can tell them it’s a Shrek pizza!” IngredientsFor the tomato […]

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Foliage

Set in the stunning Cape Winelands town of Franschhoek, chef and forager, Chris Erasmus of “Foliage” serves his guests sustainable local comfort food, with the added flavour of Oryx Desert Salt. “Foliage” is Chris’ take on forest-to-plate eating – sustainable comfort cooking in a relaxed bistro setting. Chris chose Oryx as part of his restaurant […]

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HASH BROWN EGG NESTS

Ever wondered how to make the most out of your Orxy shiraz infused salt? Jodi-Ann Pearton of the Food Design Agency showed us it’s never to early in the day to add a little shiraz! INGREDIENTS To make 8 nests 420g cooked potato, grated 1 cup cheddar, grated plus extra for sprinkling 1 Tbsp. Olive […]

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Salt is Beautiful

Where do you keep your salt? Take a peek into most kitchen cupboards and you’re bound to find at least one plastic bag of salt in a corner, slumped over and slowly hardening into an encrusted mass.  And why not?  It’s the most commonplace substance in every kitchen, corner café and supermarket, abundantly available and […]

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EDIBLE INSTAGRAM

Because we love beautiful things – like our beautiful salt – we’ve been having a ball on Instagram.  Share your Oryx stories with us when you get cooking. See you there! @oryxdesertsalt

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A MEAL FROM MONDIALL

Mondiall Restaurant, the 5 star home of Chef Riaan Burger at the V&A Waterfront, Cape Town, excels in consistently serving their guests the best quality and most beautiful meals. Chef Riaan uses Oryx Desert Salt both in the kitchen, and on the tables. Here he shares one of his Oryx recipes with us. Dare you […]

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MICHAEL OLIVIER TALKS SALT

Oryx Addict, Michael Olivier recently talked about the multiple uses of salt in food – and made our mouths water with an idea for Salt & Vodka Cured Salmon. To read the full article, visit Michael Olivier’s blog.

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1954 STICKY TOFFEE DATE PUDDING

A comforting winter desert with a beautiful story behind it – flavoured with Oryx. Our thanks to the amazing Katelyn Katetin. 1954 Sticky Toffee Date Pudding
Serves 6-8

 250g dried, pitted dates
 250ml (1 cup) hot water
 1 tsp bicarbonate of soda
 250g cake flour
 250g butter
 1 tsp (5ml) baking powder
 2 large eggs
 100g […]

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A SALTY TREAT FROM COCOA FAIR

Did you know South African chocolatiers, Cocoa Fair in Cape Town, have been using Oryx in their Salt Chocolate for over a year now? Passionate about crafting only the best chocolate, they chose Oryx for the way our salt enhance the flavours in their delicious chocolate. “A few sprinkles of Oryx Desert Salt over our […]

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