OUR PREFERENCE FOR TASTE, NATURE, HEALTH AND PATIENCE, OVER PRESERVATIVES, ARTIFICIAL ADDITIVES, MASS PRODUCTION AND QUICK FIXES, REWARDS US WITH EXCEPTIONAL QUALITY, LOCAL VINEGARS, AND OF COURSE A COUPLE OF AWARDS TO BOAST ABOUT.
Known to be “The Oscars of the food industry”, we were very honoured when our Hibiscus Vinegar won Best Vinegar at the SOFI Awards in America in 2011. We have also collected a few other mentions and awards along the way.
Heritage and patience are key in the preparation of our award-winning vinegar. The traditional French Orleans method, natural fermentation and 12 years of oak maturation characterise the fascinating process.
We have four varieties in the range: Fynbos, Green Tea, Lavender and Hibiscus. These organic plants are carefully selected for their culinary and health properties and then infused and matured with our vinegar for up to 12 years.
For the foodies
Rozendal commissioned the renowned South African cook, Martin Mössmer, to create dishes that use our vinegars to their full potential. The results were spectacular! Of course, a good vinegar can be used in the most simple of ways too.
There are very few vinegars on the market that can stand alone as an impressive ingredient like the Rozendal vinegars from South Africa!
There is no aperitif I like better before a summer lunch than Rozendal’s vinegar over ice.
In our kitchens, we look to create simplistic magic that stems from restraint in manipulation and requires the best possible ingredients. Rozendal vinegars are the exact kind of products that need no adjusting since they come perfectly balanced.
Latest from the Blog
Latest from the Blog
“What's the difference between obstinacy and perseverance?” Angi asks, as we shelter from the 35°C heat, on Manor House's shady veranda, drinking Kurt's famous iced tea. Her blonde hair is caught back in a pony tail. Her T-shirt and shorts smirched with dust and the green residue of horsey kisses, her face flushed. “The one has a strong will. The other, a strong wont!” she says with a grin.
Every day at Rozendal is much the same as the day before, and likely to be much the same as the day to come. There is a distinct pleasure to this rhythm, and we have our furry, feathered, four- legged friends to thank for that. I have watched these citizens of Rozendal with delight for many seasons, and have come to realise why watching them gives such pleasure - they know exactly what they love to do, and they get to do it every single day.
As the saying goes…."Waste not, Want not". In the Spring, the fig tree produces its first batch of figs from last years reserves. These figs don’t ever fully ripen. To make good use of them a recipe evolved to make something inedible into something utterly delicious. A traditional South African recipe, Green Fig Preserve.