amoleh

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Craig Cormack’s passion in life:

Salt {NaCI}
Alchemists refer to Salt as the 5th element.

“Around the world with Salt and its relationship with wines”
“I hope to be the first in pairing food with different salts, dishes which have been designed for a specific flavour and taste, not only to fit a flavour profile but also to pair a wine, this is a challenge because as we know, salt dominates wine.
I have been pairing wine and salts for the last 5 ½ years, and my salt collection now numbers 96 of an estimated 147 different types, with all of them having different flavour profiles, from around the world.
So far, I believe that I am the first chef to do this exercise both in South African and the world.”
As said by: Craig Cormack

 

Salt:

Nacl the taste we call salt, sodium chloride, Halite is a mineral form of SC,also known as rock salt.
My passion for salt has been a 6 and a half year journey, firstly needing to coming up with a topic for demonstration for a food show, this has now become a passionate obsession to acquire as many salts that are available, I am trying to research as much info as available on the subject.
I hope to be and seem to be the first in pairing food with different salts, dishes which have been designed for a specific flavour and taste, not only to fit a flavour profile but also to pair a wine, this is a challenge because as we know, salt dominates food, which in turn makes wine textures richer, and sometimes smoother or flat and structure-less.

 

My salt dinner concept is as follows:

The diners that I host take the format of a historic and informative experience, I do 5 to 6 dinners a year at our restaurant or at various wine farms.
We serve canapés based on cooking with salt served with an arrival drink, followed by a tasting in a wood panel of 6 salts, history and information on the subject.
Before each dish comes out on the 5 course menu – I do an introduction on the dish the technique used based on recipes of over 2000 years old.
I pair the dishes with wines for a specific farm that work well with the dishes.
I have currently started importing salts and retailing them, I have also trade market my concept to safe guard my experience in the name of Le Paulidier.
I am working with a spa to use as a treatment in the better well being of our bodies. We are putting in the first of its kind in South Africa and the world a salt and wine pairing at Morgenster wine and olive estate. I am currently importing 14 salts from all over the world.

 

Amoleh: Luxury Salt Collection

Amoleh, is the brand I have created for the salts that I offer on a retail basis.
In 500BC, salt was a luxurious rarity known as ‘white gold’.
Coveted, smuggled and went to war for, it became an international currency trading ounce-per-ounce with gold.
In ancient Abyssinia – now Ethiopia – this salt bar currency was used until the 20th century. It was called Amoleh.
Unlike any salt you have encountered, Amoleh pays homage to that ‘white gold’ of yesteryear. From the far reaches of the earth, Amoleh brings an exotic wealth of flavours and depth to your culinary creations. Each unique crystal boasts its own bouquet of intoxicating fragrances to delight the palate and enhance even the most decadent dish. Amoleh is harvested with great care and is free from all chemical refinement and processing, affording you a natural, health salt – as earth intended.

 

Salt and its relationship with wines: Salt, food and wine pairings:

Guidelines to food and wine pairing, when food is paired with wine, your wine shouldn’t taste different after tasting the food.
Concept of Pairing

  • Nose
  • Taste
  • Food
  • Re-taste

The Taste of food and wine flavour should be balanced and that not one or the other one dominates the other, the wine should remain unchanged. If it does change then it is not a match.
One then has to change the food or the wine so as to create harmony.
Salt is both good and bad for wine – it can improve or destroy wine. Different salts, designing dishes for a specific taste to fit the flavour profile of a wine. “This is a challenge because salt dominates food, which in turn makes wine textures richer, and sometimes smoother.
Salt can also cut through foods, sometimes giving the wine a flat taste – losing the flavours of the wine and making it insipid. It can also accentuate tannins and alcohol. Sweet wines can also be paired very well with salt.

Moderately sweet wines compliment salt. Cabernet Sauvignon stands up to salt well, as do young and acidic wines, and those with a bit of wood. Salt is one of the four basic tastes (sweet, bitter and sour are the others.) Umami another sensation was discovered recently by a Japanese food scientist. The salt taste sensation is found on the front and upper sides of the tongue.

Salty foods, the reason is high levels of salt can magnify the influence of tannins in red wines high acidity white wines take on a metallic taste Sweetness and acidity bitterness and astringency of food influences the same features in wine.

Food and wine pairing are entirely a personal preference, few guidelines , may enhance the enjoyment of wine as food complement wine components broken down into three sensory categories, structure, texture and flavour.

Differenciate four tastes – sweet, salty, sour and bitter
Wine contains three of these but not salty. Sweet elements: residual sugar, or alcohol.

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 *BUY Amoleh salts at yuppiechef