Marinated Octopus comes in 150g and 270g jars, is a Greek inspired product (Htapodi Ksydato) made with octopus pieces cooked sous-vide then marinated in vinegar, bay leaf, vinegar, sugar, garlic, chili, corinader seeds, thyme, topped with a layer of olive oil.

Marinated Octopus comes in 150g and 270g jars, is a Greek inspired product (Htapodi Ksydato) made with octopus head pieces cooked sous-vide then marinated in vinegar, bay leaf, vinegar, sugar, garlic, chili, corinader seeds, thyme, topped with a layer of olive oil.

Octopus legs sous-vide is slow cooked in a water bath at low temperature for several hours to create a very tender product that can then be finished off on the grill, braai, in salads etc.

Offered in vacuum packs per leg (weight between 50 and 200g, depending on size of Octopus) or packed in bulk by custom weight

Pickled Fish is a traditional Cape Malay product and is available in March, April and May but can also be made on request the rest of the year. It is made with hake, onion, flour, turmeric, vinegar, sugar, apricot jam, coriander seed, bay leaf, masala, corn flour, salt and pepper.

Offered in 180g jars

Gravadlax (gravad lax, gravlaks, gravad laks or Gravlax) is a Nordic dish made with fresh Norwegian Salmon that is cured using salt, sugar, and dill.

Offered in vacuum packs of 100g or vacuum packed half fish

Trout Gravadlax (or Gravadforell) is a Nordic-inspired dish made with locally source fresh Trout that is cured using salt, sugar, and dill.

Offered in vacuum packs of 100g or vacuum packed half fish

As trout availability is seasonal this product is only avaiable between July and January.