Chef Craig Cormack is completely obsessed with salt. It began when he started reading Mark Kurlansky's brilliant book, 'Salt: A World History' and began a journey into a rich and global culinary past. It has seen him develop entire menus based on the salts of the world, the wines of the Western Cape and recipes that have been knocking around for a couple of thousand years. He has a restaurant called Salt at Waterford Estate with his business partner Beau du Toit, and they are about to open a concept restaurant in Doha, Qatar called The Salt Road. We sat down recently for a fascinating chat about his enduring love affair with one of our most basic and perhaps least-understood culinary pillars.
SALT at Waterford Estate
Salt: A World History by Mark Kurlansky
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