It was Pliny the Elder, the Roman philosopher who legend has it said “ex Africa semper aliquid novi” – there is always something new out of Africa.
Andries Rabie, the CEO of Willow Creek, invented one of the cleverest little pieces of olive oil applying equipment when he came up with the Gourmet Squeeze. It is not a hug from a chef, but a unique way of squeezing Olive oil out of a bottle and applying to the pan or the salad or in fact any dish that requires it, and you can control the speed and the amount of oil.
Watching the well known chef Jenny Morris in her fabulous Food Network programme, Jenny Cooks Morocco, taking out a Willow Creek bottle when she was rustling up one of her fabulous dishes in a souk or on a mountainside was huge fun.
I have used this uniquely packaged oil at demonstrations and during my weekend workshops at The African Relish Cookery School in Prince Albert. The oil itself is the Estate’s most popular oil, the Estate Blend, an extra virgin olive oil.
Available in a handy 500ml, 750ml and – my best, a 1 litre bottle, the Gourmet Squeeze boasts an easy-to-use nozzle with a 1.5mm pour opening which allows you to direct and control flow of the olive oil as you need it.
Great when you can have fun using a super product at the same time – no fuss, no mess.
Visitors are welcome to the Willow Creek Deli and Bistro during the following hours:
Monday to Friday from 09h00 to 16h30
Saturdays from 09h30 to 14h00
Sundays please enquire
Please note that Willow Creek is closed on New Year’s Day, Good Friday, Christmas Day and 26 December.
Please call (023) 342 5793 should you need to known anything about Willow Creek.
Read more about Willow Creek – CLICK HERE