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18/02/2026

You asked for it.
Here it is.

Our proper Chocolate Brownie.

Dense. Fudgy. Hazelnut and white chocolate.

Ingredients
340g butter
400g 70% dark chocolate
300g white chocolate, chopped
300g hazelnuts, roughly chopped
180g castor sugar
6 eggs
1 tsp vanilla extract
150g flour
A good pinch of salt in the mix

Method
1. Melt the butter and dark chocolate together gently over low heat. Do not overheat.
2. Beat the eggs, castor sugar and vanilla until light and slightly aerated.
3. Fold the melted chocolate mixture into the egg mixture.
4. Sift in the flour and fold gently. Do not overmix.
5. Add the chopped hazelnuts and white chocolate.
6. Pour into a lined 20 x 30 cm baking tin.
7. Bake at 180°C for about 20 minutes. The centre must still feel soft when you remove it.

Important
This must set overnight in the fridge.

Do not panic about softness when it comes out of the oven.
There is enough butter and proper dark chocolate in this to set it into a dense, indulgent block once chilled.

Quality chocolate matters. If you use cheap chocolate, it will not set properly.

Cut and Indulge.
This is not healthy and That’s the point.

Comment the recipe you want us to make next.

17/02/2026

Brownies. By request from , Sorry it took so long

Started today.
Recipe and final product tomorrow.

Now your turn.
What recipe should we do next? Comment below.

15/02/2026

Valentine’s at Seven Oaks Wines.
Bold flavour. Honest cooking.
No shortcuts.

31/12/2025

2025. What a year.

This year was about people first.
The teams who showed up early and left late,
the new faces who walked into our kitchens and became family,
the friends, collaborators, suppliers, guests and partners who trusted us with their tables and their time.

Here’s what we’re proud of 👇

THE SALT ROAD DOHA
From long services to global recognition.
Being listed in the Michelin Guide and receiving 3 Stars at Qatar Tourism’s Taste of Qatar was a milestone we’ll never forget.
A massive thank you to the Doha team for carrying our fire and salt story so far from home.

THE SALT ROAD HOUGHTON
Launching something new is never easy.
Being named Best New Culinary Experience in South Africa reminded us why we do this.
Thank you to every guest who backed a new idea and to the team who built it plate by plate.

THE GOOSE ROASTERS
From weddings and events to cooking for players and coaches at the Cape Town Sevens once again.
Same chaos, same fire, same standard.
Proud of this crew that can cook anywhere, anytime.

SALT AT WATERFORD
A year of growth, consistency and raising the bar.
Exceeding expectations service after service, welcoming a new Head Chef and watching the team settle into their stride.
Quiet confidence, strong culture, solid food.

To every staff member, old and new,
to everyone we met along the way,
and to those who believed in what we’re building.

Thank you.

Here’s to 2026.
Stronger. Saltier. More fire.

Happy New Year.

10/12/2025

Last night I had the privilege of attending the MICHELIN Guide event in Doha, something I didn’t expect so soon, not after only opening our doors at the beginning of the year.

What I did expect, though, was the pride I felt for team. They’ve taken every challenge thrown their way and kept showing up with heart. Thank you to each of them, and to and Alvaro for carrying our idea into the world.

Being added to the is a dream for any chef. We didn’t receive a star this year, but the recognition alone is an honour we’re grateful for. For all the other participants well done and congratulations.

09/12/2025

This is Teriyano Christoffels, our trainee, our chaos generator, and one of the most improved cooks we’ve had come through our kitchen.

It’s been a year of learning, pushing, messing up, fixing, and doing it all again.
There were days we wanted to throttle him, and days we couldn’t stop laughing.
But that’s what growth looks like in a real kitchen, rough edges, hard lessons, and moments that shape who you become.

He’s got a few months left with us, and we couldn’t be prouder of how far he’s come, even with all the sh*t he caused along the way.

Keep going, T.
You’ve earned your place

🔥 Raw. Alive. Honest.

05/12/2025

We finally put the cameras on The Goose Roasters team…
and took out every serious moment we could find.

Turns out, when you’re more comfortable behind a grill than in front of a lens, things get awkward fast.
But between the nervous laughs, the side glances, and the “do I look at the camera?” moments, you see what really matters:
a team that actually enjoys doing this together.

Because at the end of the day, great food comes from good energy, and a lot of bad takes.

The Goose Roasters.
Serious about flavour, not about ourselves.

Raw. Alive. Honest.

02/12/2025

There’s something deeply South African about food cooked on a stick, the sosatie.
It’s where memory and fire meet, and every region has its version of the story.

For us, it’s lamb belly, slow-cooked, rich with fat and flavour, skewered and finished in cast iron pan, or over coals.
We glaze it lightly with mango and jalapeño, just enough sweetness and heat to wake it up.

To finish, a touch of Hawaiian Black Lava Salt, volcanic, smoky, and full of contrast.
It’s the kind of salt that reminds you of where everything begins, deep within the earth.

A dish built on memory, reimagined for today.
Familiar, but never ordinary.

Raw. Alive. Honest.

29/11/2025

Crisp, clean, and a little wild, that’s how we like our squid.

We marinate it in buttermilk and spices, then toss it through seasoned flour for that perfect bite, soft inside, crackling outside.
Fried quick, never rushed.

Each plate finishes with Oryx Desert Salt, our everyday essential. Pure, mineral-rich, and drawn straight from the heart of the Kalahari.

It’s a simple dish, but it says everything we believe in:
Respect the ingredient.
Let salt do the talking.

Served with house tartar, capers, and a little attitude.

Raw. Alive. Honest.

25/11/2025

Did you know kimchi was the first fermented food eaten in outer space? 🚀👩‍🚀
In 2008, Korean astronaut Yi So-yeon took it aboard the International Space Station, a taste of home that had to be scientifically adapted to survive zero-gravity conditions.

Back on Earth, Koreans eat over 1.5 million tonnes of kimchi every year, that’s nearly 36 kg per person! A living, breathing food that continues to evolve with every culture that touches it.

Salt, time, and patience, the world’s oldest preservers still at work.

21/11/2025

There’s something special about working with salt born of our own coast, harvested by hand, dried by wind and sun, alive with the taste of the sea.

For this dish, Craig used a 27% Khoisan Salt brine.
Not to mask the fish, but to awaken it, to draw out texture, depth, and that clean, honest flavour that tells you exactly where it came from.

No heavy sauces. No tricks.
Just balance: the ocean meeting the flame, carried by salt with its own story.

It’s a reminder that when you start with something pure, you don’t need to do much.
You just need to listen.

Raw. Alive. Honest.

20/11/2025

There’s something special about working with salt that’s born of our own coast, harvested by hand, dried by wind and sun, alive with the taste of the sea.

For this dish, Craig used a Khoisan Salt brine — a 27% saturated solution, simple but powerful.
It’s not just to season the fish, but to awaken it, to draw out texture, depth, and that clean, honest flavour that tells you exactly where it came from.

No heavy sauces. No tricks.
Just balance, the ocean meeting the flame, held together by salt that carries its own story.

It’s a reminder that when you start with something pure, you don’t have to do much.
You just have to listen.

Raw. Alive. Honest.

Address

Stellenbosch Vineyards, Baden Powell Drive
Stellenbosch
7599

Telephone

+27834499186

Website

http://www.thesaltroad.co.za/

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