Everyone's favourite - the traditional and inseperable flavours of salt and vinegar
Before paper plates, restaurant owners wanted to sell take-aways - but how? A clever Durban shop owner decided to serve his spicy peri-peri curry in a half loaf, using the bread as a plate! He called it "bunny chow". Add to stir-fries, satays, curries, Mexican-style sauces, seafood dishes and savoury bread for a fiery fix of flavour.
A powdered Cook-in-Sauce ideal for rich and tasty beef stews like Goulash
Excellent on grilled, pan-fried or braaied fish, calamari, prawns, mussels, etc.
© 2015 Springbok Delights Pty Limited.