As part of the first birthday celebrations for African Volcano, I have teamed up with some other wonderful brands: Most notably, the UK agents for Vorwerk’s Thermomix and the Cape Wine Academy, which has recently launched in London.
Why them? Well, Thermomix is used as part of the production process for African Volcano sauces and marinades. It gives the “creamy” texture to the sauce and ensures a smooth distribution of flavour across the batch being produced.
The Cape Wine Academy is the wine course for people who are interested in South African wines. I completed my course back in the 90’s in Cape Town and I’m delighted they’ve just launched in London.
A lot of foodies/ amateur cooks and professional chefs covet the Thermomix. I regard it as the “Rolls Royce” of blenders (yes, it is not just a blender – you can find out more of what it does here: Thermomix and I’d love to see more people using them, both domestically and professionally.
If more people discovered them and how wonderfully enriching they are to life at the dinner table, then the world would be a better place.
The range of African Volcano peri peri is not your average brand. It is not available in supermarkets nor is it mass-produced. It is also not just for chicken – as most people believe it to be.
The range is available to purchase from independent retailers and at the Maltby Street food market.
It has received some great feedback and publicity from foodies and chilli-heads alike. A selection can be found under the reviews section.
Loads of people who have tasted and trialled both the sauce and marinade have commented with such diverse recipe suggestions. Some of them are listed below, whilst others are listed in the recipes section:
Cheese and pickle sandwich
Eggs and soldiers
Pot roast beef
Tempeh and grilled avocado
All the recipes that are collected as part of this promotion will be collated and published for you to do in the kitchen.
Wine recommendations would be as follows (a big Thank You to Fiona Beckett for assistance with this) when cooking with African Volcano
Shiraz/ Syrah – for general; meat-based (chicken/pork/ beef) product
Pinot Noir for duck
Sauvignon Blanc for the fish (prawns/ monkfish etc)
Rhine or Weisser Riesling – shellfish and seafood
Gewürztraminer/ Chenin blanc – seafood/ vegetarian
The online entry is available here: Competition Entry
The rules and small print are available here: Rules and Guidelines
To buy direct from the online store you can do so here: Product Store
Cape Wine Academy