Latest news with #Salsify
The Guardian
3 days ago
- The Guardian
One-pot wonders: the secret to campsite cooking
I am limited to one pan and a burner when I camp. What would chefs recommend making?Maxwell, by email Happy campers need supplies, and Ryan Cole, executive chef and co-owner of Salsify at The Roundhouse in Camps Bay, South Africa, doesn't mess about. 'We have three square boxes: one dedicated to dry goods, one to oil, salt, pepper and utensils, and the third to camping toiletries; we also have a dual compartment fridge-freezer.' Whatever your set-up, a considered mobile store-cupboard of spices, stock cubes, good oil, grains, pasta, tins of coconut milk and the like will really come into its own. Got tinned tomatoes? Make shakshuka for a campside breakfast. 'We always take a lightly spiced onion relish and add that to tinned tomatoes for the base,' Cole says. Otherwise, he'll use long-life or nut milk to whip up some breakfast pancakes: 'That's super-simple.' Mitch Tonks, founder and CEO of Rockfish, is no stranger to confined cooking arrangements: 'I live on a boat, so I'm used to limited space. That's why I love one-pot dishes.' Pasta, he says, really suits this way of cooking. Ditalini, or other small, short tubes, with pancetta and peas, for example, will have you eating very well in the great outdoors – scout's honour. 'Put 75g pasta in a wide pan with a teaspoon of chicken powder or a quarter of a crumbled stock cube. Add cured smoked pancetta, tinned or frozen peas and a chopped tomato, then pour in 225ml water.' Simmer the lot for 10-15 minutes, until the pasta is cooked and the water has evaporated, then grate in some parmesan or stir in a tablespoon of mascarpone and eat. Wholesome, hearty meals are a balm when you're camping, Cole says. A favourite starts by dusting bony cuts of meat (lamb neck or oxtail, say) with flour, then caramelising them in oil: 'Take them out, add onion, garlic and carrot, and sweat until soft. Return the meat to the pan, and cook for half an hour with some stock, water, wine, beer or whatever liquid you have floating around the campsite.' Tip in some new potatoes, then leave to bubble away gently for two or three hours while you shoot the breeze: 'You can make that to feed one, two or 10, and there's nothing better on a summer's night. Or any night, really.' It's worth having snacks in your arsenal, too, says George Husband, co-founder of Gorka, the London-based pop-up: 'Bring a zip-lock bag of 750g flour, two teaspoons of instant yeast [or even a premix bread flour from the supermarket] and a pinch of salt, then add water the night before you want to cook it, or even when you crawl out of your sleeping bag in the morning. You now have a flatbread dough that's ready to fry.' Once cooked, slather the bread with butter and honey, and 'that's a great snack for hiking trips'. And if your idea of a good time includes something sweeter, keep things simple with s'mores or thin millet pancakes, Cole says: 'Do this in a pan that's almost too hot, so the edges caramelise, then put in a couple of marshies and a bit of maple syrup.' Roll them up, squeeze over some lemon juice and job's a good'un. But remember, he adds, less really is more when you're in the countryside: 'The more you take with you, the more you have to bring back!' Got a culinary dilemma? Email feast@
The Independent
24-07-2025
- Entertainment
- The Independent
Salsify in Cape Town: The fine dining restaurant rewriting the South African food story
What does it take to be named Restaurant of the Year? Those words conjure a certain set of expectations: a beautiful setting, warm hospitality, knowledgeable staff, a focus on seasonality and sustainability and, obviously, perfectly delicious food. You'd expect all these things as the minimum, plus a little something extra that makes it special. Salsify nails every one of them, and then some. It has that extra something – a chef at the helm who couldn't hide his passion if he tried. Though it sounds like a cliché, chef Ryan Cole of Salsify – pronounced 'sal-si-fee', not 'fie', as I kept blurting out – genuinely lives and breathes his work. Whether it's fishing several times a week with his brother to supply the restaurant (their dad was a commercial fisherman), foraging for indigenous ingredients that 'tell the South African story,' sourcing sustainable produce or, you know, running two lauded businesses (the other is COY, a more laid-back but nonetheless excellent destination), it's clear he means it when he says, 'there was never anything else'. Salsify is housed in The Roundhouse – a national monument dating back to 1786, which served first as a guardhouse and then a hunting lodge. Perched at the base of Cape Town's Table Mountain, with sweeping views of the Atlantic, it's a setting that does a lot of the talking. But Ryan insists Salsify is 'about a sense of time and place'. 'It's an experience, a longer journey – put your seatbelt on and trust us.' From the hand-washing ceremony (my palms had never felt so soft or smelled so good) to the welcome mountain-sage cocktail served in the preservation chamber – apple-y fresh and delivered in a room daubed with graffiti by Louis de Villiers aka Skullboy – Salsify is full of sensory surprises without ever tipping into excess. A desire to be 'ingredient-led' means there's nowhere to hide. Ryan says he'd 'prefer taking off a plate, opposed to adding to,' and as he told the 2025 Eat Out Awards after winning: 'We stand for a few things: no bulls**t, honesty and flavour.' That ethos translates into exquisite, understated dishes – some dictated by what's been caught that day. A parsnip and chicken skin tart is smoky, delicate and absurdly tasty; its texture almost as appealing as its flavour. Springbok tartare, dressed with a lightly spicy Asian influence, is impossibly tender, offset by teensy pieces of popcorn. Steamed pork jowl sounds intimidating, but it couldn't be softer; its crunchy topping is delightfully reminiscent of pub pork scratchings. Ryan knows how to keep guests happy from the outset – with a 12-hour sourdough and milk-stout butter dusted with lemon, served alongside a small glass of stout – and right to the end, with the Salsify chocolate bar, best described as a fatter, denser, fudgier Twix. Something that adds to the experience – particularly for visitors – is the abundance of new things you'll get to try. In just one (admittedly sizeable) meal, I tasted spekboom on an oyster; umfino, made from pap (a maize dish that's a staple in any Cape Townian's diet) and leafy greens; chokka, a squid found off the South African coast; chakalaka, a spicy vegetable relish; and cake made from the tropical plant pandan – along with many more ingredients you just can't get in the UK. This pride in South African food and ingredients isn't unique to Salsify. At De Tafel at the Palm House Hotel and Spa – a gorgeous place to stay that exemplifies South African hospitality – the menu 'takes its cue from the indigenous flora and flavours of the Cape'. That felt true enough; I recognised fewer ingredients than I didn't – from kaapse suurings and veld patat to kappertijies, confetti bush and suikerbossie. My palate felt awakened in a way it hadn't in years. A standout discovery was snoek – a lean, local species of snake mackerel often turned into a smoked pâté that, bizarrely, pairs perfectly with marmalade. It's also a brilliant way to use up leftovers from the braai – that's a BBQ, to Brits. That pride extends to wine too, although it's something the rest of the world hasn't quite caught up with yet – as my colleague Hannah Twiggs wrote back in March. Despite its Mediterranean climate, deep-rooted winemaking tradition and truly breathtaking wine regions, South Africa still struggles to shake off its reputation as a budget alternative to the French classics. Wines here are often massively underpriced in British supermarkets – seen as the 'cheap option.' That perception seems to be shifting. Babylonstoren in Stellenbosch – a working farm, winery and luxury hotel – provided the official wine of this year's RHS Chelsea Flower Show: a 2024 Mourvèdre Rosé. My own top tip, after trying (almost too) many bottles championed by South Africa's tourism agency, Wesgro, is to look out for SA Chenin Blancs. Crisp, subtly fruity and refreshing, it quickly became my wine of the summer. I particularly loved a bottle from Jordan Wines, but I picked up a brilliant one in Tesco when I got home – yet more proof of the undervalued prices. Naturally, South African wine features heavily at Salsify, and a Charles Fox 2016 Cœur de Cuvée was one of the most spectacular sparkling wines I've tasted. But I must also mention my peruse-the-menu cocktail – a rhubarb cosmopolitan. Tart, sweet and tangy, it's the kind of drink that would drive Carrie Bradshaw crazy. Almost as crazy as Ryan is about cooking. He's only ever wanted to quit once – deathly hungover, he tells me – and if he couldn't cook, he'd 'burn the place down. And by place, I mean the world.' Luckily for us, he's still doing his thing – and South Africa is all the better for it. Since my visit, Salsify was ranked No 88 – on its debut entry – in the World's 50 Best Restaurants Top 100 list for 2025. Here's how to braai fish like Ryan, paired with a summery curried salad. BBQ fish and summer curried salad Ingredients: 1x 2kg whole fish (preferably sea bass or kingfish) Zest and juice of 1 lemon Zest and juice of 1 lime 2 tbsp Maldon sea salt 50g butter, softened to room temperature 1 clove garlic, finely grated 1 apple, juiced 1 carrot, juiced 1 tsp medium curry powder 40ml olive oil 30ml apple cider vinegar 100ml Greek yoghurt 1 head butter lettuce, leaves picked 1 tub ricotta 1 pomegranate 30g salted roasted cashew nuts 1 cucumber, peeled into ribbons For the fish: Ask your fishmonger to butterfly your fish and remove the head, leaving the collar on and the belly whole. Method: 1. Light a fire and allow the coals to burn down to embers. Season your fish with the zest and juice of both the lemon and lime, 1 tablespoon of Maldon salt and a good crack of white pepper. Place the fish skin side down on the grid over the coals. Cook for 4-6 minutes, then flip onto the other side and cook for 1 minute. Allow the fish to rest for 3 minutes, before brushing the soft butter, with one clove of finely grated garlic mixed in, over the flesh. For the summer curried salad: 2. Mix the carrot and apple juice together in a heatproof pan and place over heat. Reduce the juice by ⅔, then remove from the heat and add curry powder, apple cider vinegar and olive oil. Allow the mixture to cool, then stir through the yoghurt. 3. Add the lettuce, pomegranate, cucumber and cashew nuts to a bowl. Toss together with the yoghurt mix and ricotta. Serve alongside your fish.
Yahoo
23-07-2025
- Business
- Yahoo
Prestige Consumer Healthcare Inc. (PBH) Reinvents Retail Strategy for the Digital Age
We recently published Prestige Consumer Healthcare Inc. stands first on our list and is accelerating digital shift and boosting retail speed. Prestige Consumer Healthcare Inc. (NYSE:PBH) tops the list for being the most undervalued stocks. It is a leading marketer of over-the-counter (OTC) healthcare products, offering a wide range of personal wellness brands like Monistat, Summer's Eve, Dramamine, Clear Eyes, and DenTek. Headquartered in Tarrytown, New York, the company operates across the U.S., Canada, Australia, and select international markets. In 2025, a major development will be Prestige Consumer Healthcare Inc. (NYSE:PBH)'s digital transformation. By centralizing content management through platforms like Salsify, the company can now update product descriptions, images, and health information across retail partners like Walmart and Target within hours instead of weeks. This has improved product accuracy, boosted e-commerce visibility, and allowed the company to respond quickly to trends and regulations. 15 States with the Best Healthcare in the US The company's digital strategy also focuses on enhancing consumer engagement with lifestyle imagery and user-generated content, helping build stronger brand connections. The digital upgrade has made the corporation a more agile, tech-forward healthcare company ready to meet the growing demand for online health solutions. Additionally, the business remains committed to quality and consumer safety. The call center fields over 75,000 consumer inquiries annually, which helps inform product innovation. Rigorous testing, compliance checks, and third-party audits ensure high standards across its supply chain. By investing in digital tools and maintaining strong retailer relationships, Prestige Consumer Healthcare Inc. (NYSE:PBH) continues to build consumer trust and loyalty while leading in the evolving OTC healthcare market. While we acknowledge the potential of PBH as an investment, we believe certain AI stocks offer greater upside potential and carry less downside risk. If you're looking for an extremely undervalued AI stock that also stands to benefit significantly from Trump-era tariffs and the onshoring trend, see our free report on the best short-term AI stock. READ NEXT: 30 Stocks That Should Double in 3 Years and 11 Hidden AI Stocks to Buy Right Now. Disclosure: None. Sign in to access your portfolio
Yahoo
17-07-2025
- Business
- Yahoo
Latest News In E-Commerce - Evolving Consumer Trends Shaping Holiday Shopping Behavior
Recent findings from Salsify's 2025 Consumer Holiday Shopping Report indicate dynamic shifts within the e-commerce landscape, despite global economic and political challenges. Shoppers are increasingly embracing digital platforms, with Black Friday seeing a significant digital transformation and AI-driven gift guides emerging as preferred tools for holiday shopping. The report highlights a decline in social media's role in consumer gift discovery, with a trend towards more traditional and AI-based discovery methods. Additionally, consumer preferences show a notable increase in alcohol gifting, while value-driven purchasing decisions are rising, as individuals seek brands aligned with their personal values. In other trading, was a standout up 24.9% and ending the day at IDR4,810.00. Best E-Commerce Stocks closed at $361.77 down 0.7%. finished trading at $115.73 down 1.1%. closed at $223.19 down 1.4%. On Wednesday, both and Sonatype announced their offerings are now available in AWS Marketplace's new AI Agents and Tools category. Amazon's AI advancements and AWS expansion drive strong revenue prospects; discover the full narrative on these transformative developments. Next Steps Click through to start exploring the rest of the 258 E-Commerce Stocks including Grupo Mateus, Etsy and Asseco Business Solutions now. Seeking Other Investments? The best AI stocks today may lie beyond giants like Nvidia and Microsoft. Find the next big opportunity with these 20 smaller AI-focused companies with strong growth potential through early-stage innovation in machine learning, automation, and data intelligence that could fund your retirement. This article by Simply Wall St is general in nature. We provide commentary based on historical data and analyst forecasts only using an unbiased methodology and our articles are not intended to be financial advice. It does not constitute a recommendation to buy or sell any stock, and does not take account of your objectives, or your financial situation. We aim to bring you long-term focused analysis driven by fundamental data. Note that our analysis may not factor in the latest price-sensitive company announcements or qualitative material. Simply Wall St has no position in any stocks mentioned. Sources: Simply Wall St "New Survey Shows Shoppers Are Showing Up This Holiday Season — Even Amid Tariffs and Turmoil" from Salsify on GlobeNewswire (published 17 July 2025) Companies discussed in this article include IDX:EDGE NasdaqGS:ADBE NYSE:BABA NasdaqGS:AMZN and OTCPK:MALG. This article was originally published by Simply Wall St. Have feedback on this article? Concerned about the content? with us directly. Alternatively, email editorial-team@
Daily Maverick
13-06-2025
- Entertainment
- Daily Maverick
World's 50 Best Restaurants: Top SA chefs part of the global elite
South Africa has three restaurants in the world top 100, with the top 50 pending. What does it mean to be ranked among the world's best? Are any South African restaurants in the World's 50 Best Restaurants list in 2025? We don't know yet. But three are in the top 100, and there are no surprises among that trio. This annual list can be confusing. Though they are called the World's 50 Best Restaurants, they issue rankings for an extra 50. It is the second half, numbered from 51 to 100, that have been issued so far. The higher rankings are to be announced in Turin on 19 June. advertisement Don't want to see this? Remove ads Chef Ryan Cole's Salsify at The Roundhouse in Camps Bay, Cape Town, has broken into the World's 50 Best Restaurants list for the first time with a placing at number 88. Making the cut the first time is a significant milestone — apart from the joy and benefits of being seen among the world's very best, it also means that you're on their radar. The chances of a repeat performance — possibly with a higher ranking — becomes all the more likely. Also in the rankings in 2025 — that is, of those restaurants placed from 51st to 100th — are Peter Tempelhoff's FYN, and La Colombe, where executive chef James Gaag has reigned for several years, keeping the eatery in the top global echelons. This is no mean feat. Both FYN and La Colombe are accustomed to this level of acclaim. But for Salsify and Ryan Cole, reaching the highest global echelon is new. Now the local industry is on tenterhooks, watching closely to see whether other South African restaurants make the cut — and thereby beat both La Colombe and FYN, and 'newcomer' Salsify. advertisement Don't want to see this? Remove ads Salsify is the current Eat Out restaurant of the year in South Africa. Are there other South African restaurants that could surprise us by beating FYN, La Colombe and Salsify to a spot in the top 50? If it may seem unlikely, this does not mean it's impossible. Restaurants shift up and down the list every year, sometimes rising or dropping dramatically. The LivingRoom at Summerhill at Cowie's Hill in Durban is likely to be on the radar of the judges. If it soared into the top 50, past the above trio, it would be an astounding achievement. Other restaurants in the La Colombe stable are also likely to be known to the judges. La Petite Colombe and Pier were both rated three stars in 2025 by the Eat Out Awards judges. Dusk in Stellenbosch was rated three stars by Eat Out. FYN, La Colombe and Salsify also achieved three Eat Out stars, so the rise of another of this elite group of three-star winners in the global rankings is not beyond the realms of possibility. Ryan Cole is also highly popular among his peers. A real mensch among local chefs, with a personality and manner that both embraces his own staff and wins the respect of others in the broader industry. Cole, asked what it feels like to make the grade on the global forum for the first time, said: 'I honestly can't say what it takes. If I look at the list, there is no criteria, you don't have to be in any box. I think you need to be consistently excellent and innovative, creative and keep pushing. 'It's a massive honour to be seen through a global lens. And I am incredibly proud of what we have achieved. It validates years and years of hard work and honing our space and offering. I am proud to have a restaurant in South Africa that has been recognised as one of the 100 best in the world. I feel like our footprint is getting bigger and our position stronger. advertisement Don't want to see this? Remove ads advertisement Don't want to see this? Remove ads 'I think it's a great reminder to the team that their hard work and commitment and dedication is seen. The entire team is buzzing. 'It's a good day!' The World's 50 Best entry for Salsify reads: 'As far as settings go, you'd have to go some way to top this Camps Bay spot. Tickled by the Atlantic and with Lion's Head for its backdrop, you'll find this cosy, contemporary restaurant within an old 1700s guardhouse — now one of Cape Town's finest dining destinations. A romantic setting with a retro edge, it plays host to an exemplary six-to-10-course menu devised by chefs Ryan Cole and Nina du Toit, driven by a mantra of simplicity and local and foraged produce from land and sea.' Asked if there's anything he does that is aimed at attracting such awards, Cole replied: 'No. I've always marched to my own drum. I've been lucky to work and be taught by incredible chefs/mentors and I am grounded in the belief [that] the real accolades are a happy, motivated, driven team and a full restaurant. 'Make no mistake, Salsify has been awarded Restaurant of the Year and made it to the top 100 in the world, and these are both MASSIVE achievements and incredible reminders that what we are doing speaks to many, many people. But it's not the only reason we do what we do.' advertisement Don't want to see this? Remove ads At FYN, the smiling, humble demeanour of Peter Tempelhoff is matched by a tenacious work ethic and creativity. FYN has been placed in the World's 50 Best Restaurants five times now: 82nd (this year), 60th, 72nd, 37th, and 92nd. These are numbers that Ryan Cole might consider with interest, as he is almost sure to have new numbers of his own in years to come. advertisement Don't want to see this? Remove ads On the new list, FYN is described like this: 'Pronounced 'fayn', FYN tells African stories with a Japanese accent on the fifth floor of a 19th-century silk factory in Cape Town. Using fish, poultry and meat from the best local suppliers, chefs Ashley Moss and Peter Tempelhoff serve a tasting menu with dishes such as the signature hazelnut-crusted springbok with salt-baked celeriac, black figs and mountain sage. General manager Jennifer Hugé runs the dining room, underneath which the team also oversees a casual ramen bar called Ramenhead.' 'Anywhere on the 100 Best Restaurants list is quite something,' says Tempelhoff. 'It's an incredible achievement by the team — Ashley Moss, Jennifer Hugé, Paul Bruce-Brand, Bea Malherbe… what talent.' advertisement Don't want to see this? Remove ads How do you stay in the top 100? For Tempelhoff, it's about pleasing regular customers, not judges. 'It's not easy staying on the list while constantly changing menus as much as we do. We've got many incredible regular guests who've been with us from between 40 to 65 visits. If we weren't as accommodating, fluid and dynamic with our menu changes we'd never have kept them coming back. We can't stand still or have dishes on the menu for too long as we get bored, and are scared our guests will too. 'This game is all about keeping up with or getting ahead of the culinary Joneses in terms of innovation and creativity. If you can hold your own and forge ahead with your own style and be constantly innovative, you'll do well and maybe even make that list. It isn't easy but it will make it easier to get acknowledged by World's 50 Best judges. 'This job is always about trying to impress everyone, but knowing you never will. Restaurants aren't around forever, so making the best hay while the sun is shining doesn't seem like a bind, it feels like a duty.' At La Colombe, James Gaag is familiar with global success. In 2022 La Colombe was placed 56th in the world, 94th in 2023, 49th in 2024, and this year 55th. 'It's always amazing to be recognised on a world platform,' Gaag says. 'It's very special to me and the entire team and affirms that we are moving the restaurant in the right direction. 'The World's 50 Best voters are totally anonymous and from all around the world, so I think the key is consistency. It's what we strive for every day.' The World's 50 Best describes La Colombe like this: 'Tucked away in the Silvermist organic wine estate at the top of Constantia Neck, with stunning views over the Constantia Valley towards the sea, South African fine-dining institution La Colombe is the flagship restaurant of Scot Kirton's La Colombe Group, comprising a slew of the country's top restaurants. Consistently winning local and international awards, chef James Gaag and his team create elegant dishes grounded in French technique and accented with Asian flourishes.' Does he do anything in particular to please their judges? 'I think what's most important is that we cook food that makes me happy,' said Gaag. 'Food that I enjoy and that keeps me and the team motivated and interested. We are always trying to push the boat out and find new and exciting things, be it techniques or ingredients.' Now the eyes of industry watchers are on 19 June and those top 50 results from Turin. DM
