More new things in at Chefs Warehouse that we’re excited about… Actually, we’re excited about everything in the shop, but it’s still fun getting new things. They’re like presents, except we can’t keep them. Either way, we know you’ll enjoy them, so it’s still great. First up is this awesome gadget (pictured top), made by Bamix of Switzerland. The company invented the wand mixer, so you’d expect their mixers to be nothing but the best. And they are. Think of them as the Rolls Royce of hand mixers. Their new Colorline range brings all the technical expertise of 50 years of production and combines it with cool design and colours. The first thing you notice about it when picking it up is that it’s really heavy; it has a seriously heavy duty 200W AC motor that makes you feel like you could mince, whisk, beat or grind through anything. All parts are made from top-quality odourless, tasteless and food safe materials to make sure your food stays untainted, even years down the line. Important, since the Bamix will last pretty much forever. Available from Chefs Warehouse for R3,500, which includes a 10-year guarantee on parts.
Von Geusau chocolates are handmade by Richard von Geusau, in the quaint town of Greyton. Made using only the finest original ingredients and a high percentage of cocoa, the resulting chocolate is of the highest quality. Von Geusau now supplies some top restaurants and hotels in South Africa, and has a longstanding relationship with Waterford wines, supplying unique flavoured chocolates for their successful wine and chocolate pairing. Richard was actually a city accountant who threw in the towel after years of number-crunching to follow his passion for chocolate. Quite the fairytale. Chefs Warehouse is now stocking a large selection of Von Geusau chocolates, flavours like Masala Chai, Star Anise, Earl Gray and Rock Salt being just a few.
Lastly, this great new selection of cookbooks, ranging in topic from Ice Cream to Irish country cooking. Pictured, from top to bottom: Lou Seibert Pappas, Crème Brûlée; Betty Rosbottom, Coffee; Piccetti, Vecchio and Goldestein, Salumi; Emily Luchetti, A Passion for Ice Cream; Stanley, Evan, Mark and David Lobel, Lobel’s Meat Bible; Coleman Andrews, The Country Cooking of Ireland; Anne Willian, The Country Cooking of France; Phaidon Editors, Coco – 10 World-Leading Masters Choose 100 Contemporary Chefs. We’ve got tons more in the shop (see the catalogue on our website here), so feel free to pop by and browse for a bit, or join our Books for Cooks club and get updates as well as discounted book prices. Send an email to Rachel to sign up now.
