We love our salt partner Sense of Taste Chef School and the recipes that come from Chef Peter Ayub and his Chef Partner Byron Thebus. But there’s one person whom we don’t often see in the public eye yet she’s an integral driver behind the scenes. She is the principal of the Sense of Taste Chef School and we’re putting her in the spotlight during Women’s month!
Debs Ayub has been involved in the food, hospitality, event and tourism industry for 32 years. Through working both internationally and in South Africa, Debs gained invaluable experience which allowed her to fulfil her dream; to open her own professional Chef School. Sense of Taste Chef School is now in its ninth year and Debs loves teaching and guiding her students as they embark on their exciting, challenging but always rewarding Food Journey.
Together with Chef Peter Ayub and Chef Byron Thebus, Debs runs the school according to a strong ethos of personalised and individualised training for each student.
Debs’ mantra is LOVE LIVE COOK and you’ll find the following items in her pantry always: Oryx Salt & Pepper, Morgenster Balsamic Vinegar, Morgenster Don Carlo Olive Oil, Coconut Oil, Dark Chocolate (preferably Lindt), butter and of course red wine (preferably merlot).
Debs has two four-legged children (Daisy & Batman) and her beautiful step- daughter is currently working in Vietnam. There’s never a dull moment with her husband Pete, who is her rock despite also being craziness personified. And Byron has a very special place in their hearts – he is like the son they never had!
Debs’ philosophy in life is always to have generous heart and thoughtful mind. And even more importantly, to love what you do. This is not a dress rehearsal, so make the most of it – Life is too short not too.
Here, Debs shares a great way to do just that!
Salted Caramel Brownies – makes 12 to 14 brownies
Ingredients for Salted Caramel
- 150g granulated sugar
- 1 ½ teaspoon of Oryx Desert Salt
- ½ teaspoon Oryx Pepper
- 125ml Fresh Cream
- 10g salted butter
Method for Salted Caramel
- Put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt, pepper and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.)
- Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool.
Ingredients for the Brownies
- 180g plain cake flour
- 3 Tablespoons cocoa powder
- ½ Teaspoon Oryx Desert Salt
- 1 x teaspoon good quality instant coffee
- 300g Good quality dark chocolate (at least 70%/80% cocoa solids)
- 4 x Free range eggs
- 220g light brown sugar – if you don’t have brown sugar – white sugar is fine
- 150 g salted butter
- 150 castor sugar
- Half a vanilla pod – seeds scraped out – if you don’t have vanilla pod – then vanilla extract can be used
Method for the Brownies
- Preheat the oven to 190C
- Grease a 32x23cm/13x9in tin and line with parchment.
- For the brownies, sift the flour, cocoa powder, coffee and salt into a large bowl and set aside.
- Melt the chocolate and butter in a pot over a double boiler (be careful not to get any water in your chocolate) Once combined and melted, remove from the heat and allow to cool slightly.
- Whisk the eggs, sugar and vanilla pod seeds in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined.
- Pour half the batter into the tin and smooth the surface using a spatula. Add in a layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently swirl in the rest of the salted caramel into the top of the mixture.
- Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow to cool completely in the tin.
- Cut into squares and serve with ice cream or Chantilly cream or simply as is
- I can assure you these brownies will be devoured in minutes so I advise you double the recipe ?