Malt is made by germinating cereal grains such as barley, wheat or rye with water, then drying them. It’s primarily used to make beer and whisky, but you’ll recognise the flavour from some familiar childhood favourites. “I grew up on Horlicks, Chuckles, Maltesers and Maltabella. Malt is one of the most important South African flavours,” says David Schneider, chef and co-owner of Chefs Warehouse at Maison in Franschhoek, who makes a magnificent malt crème dessert using malt in three forms: malt extract, maltose syrup, and pearl barley – plus some Valrhona blonde chocolate.
Bu hikaye Woolworths TASTE dergisinin August 2020 sayısından alınmıştır.
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Bu hikaye Woolworths TASTE dergisinin August 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
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FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
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HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
