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.
We have just released our limited edition Rozendal Essentia Vinegar – the embodiment of our life-long pursuit for quality and purity.
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If variety is the spice of life, then our favourites on the to-do-list are the hottest mix of the lot. We have mountains to climb, penguins to save and World Heritage sites to admire. Our best places to be and see include Table Mountain, Kirstenbosch, Boulders Beach, District Six Museum and Cape Point. […]
“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.