The SALT Road is a new culinary journey that comes seasoned with history, storytelling, and a touch of the Cape Winelands. Celebrated chefs Craig Cormack and Beau du Toit curated this immersive experience that traces the global “salt road” through food, wine, and ancient preservation techniques.
Cormack, whose fascination with salt began nearly two decades ago, has travelled the world collecting over 230 naturally occurring varieties, from Khoisan sea salt to rare lava and desert salts. At The SALT Road, these minerals become the heroes of a relaxed, flavour-driven menu crafted by Head Chef Wendy Hadebe, and paired with a carefully curated wine list rooted in long-standing relationships.
The restaurant is situated within the beautifully restored 10 2nd Avenue Houghton Estate, a tranquil green escape. We had a chat with the celebrated chef and salt aficionado to find out more about this innovative dining spot.
Tell us a bit more about the concept of The SALT Road. When did you open, and what made you settle on the Houghton venue?
Craig Cormack: Well, an old industry colleague who joined me on a fun interactive cooking evening with hospitality players was excited about my salt story. He had heard a great deal about it, and we spoke about where we are and what thoughts we had for the future. That then turned into a few meetings and an opportunity in Houghton, which we took.
The property needed some work, which I must say the team at Dream Resorts & Claire seriously outdid themselves. They have revamped 10 2nd Avenue Houghton Estate into an incredible oasis, in a suburb with a tranquil and peaceful special space where wine and food lovers can get away from everything and imagine enjoying the best of the Cape Winelands. We have been open for only a few weeks, and the response has been amazing so far.
We’re so stoked and excited for Jozi as it’s a new experience for us. For us, the city is one that we get a lot of energy from. Its people, especially in hospitality, always make us feel welcome, and we hope to do the same.
I feel there is a great deal more to offer and receive in Jozi. I’m very excited to see how we can fit into this very fun space, with a little bit more than the rest to give. The SALT Road is about food with history and storytelling. It’s a journey with an educational angle and amazing salts from around the globe, delicious, unpretentious food and great wines.
Who is leading the kitchen?
Craig Cormack: The Head Chef, Wendy Hadebe, is a well-seasoned young lady with loads of talent. She has spent time honing her skills over the years, and she has worked in some great properties around the country. Look out for her on the floor as she pops out to the tables to ensure you are happy and engage in some great food and salty talks
Let’s talk salt. When did your fascination with salt start, and what are some of the key characteristics of salt varieties across the globe?
Craig Cormack: My story started 17 years ago, with a food demonstration which evolved into quarterly dinners at my restaurant showcasing the first of its kind globally, food, wine and salt dinners, then on to pop-ups with a wine brand which allowed me to travel the globe talking about salt and celebrating this mineral with food and wine.
A retail range of our 4 salts – local and international, began in 2011. Then on to the face of Salt, a restaurant not only an experiential pop up, which allowed us to learn how to do this in a limited time, like in a restaurant, we offer a great journey showcasing this incredible mineral.
For me, salt classifies into 15 salting techniques/harvesting. Like sea salt, dessert salt, spring salt, rock salt, mud salt, lava salt, etc. These are things no one knows about or thinks about. And with more than 14 0000 uses for salt, my collection boasts the largest salt collection in the world, of 231 natural occurring salts,
My travel pleasure is to visit these amazing salt pans and mines and bring them home to craft exciting new dishes. At The SALT Road, we use salting cooking techniques that are seen as ancient now, due to refrigeration, no one recognises these techniques used all through history, which we will bring to life, like smoking, pickling, brining, curing, Koji, and fermentation.
These salts taste amazing because no chemicals have been added; they come from a source without being tampered with. Salt is good for us and a necessity.
How is your menu structured, and what are some of the dishes you’re extremely proud of at the moment?
Craig Cormack: We are looking at an ever-changing menu every couple of months. Beau and Wendy have created the current menu that is relaxed, fun and tasty with some delicious flavour profiles. Our motto is ”cooking with flavour”, even vegetables come to life in the flavour combinations. We show off its Hero Salt, salts from around the world, with the regular day-to-day use, celebrating our own local salts like sea salt – Khoisan and Onyx dessert salt from North of Upington to the boutique handcrafted salt of the Limpopo called Baleni, we need to celebrate local.
The menu ranges from breakfast to small plates with many fun choices to dine on, to comfort food, platters, and then on to either a more focused dinner with salt and wine pairings. We will also offer these menus for conferencing, events and functions, to wine dinners and any form of celebrations like weddings and birthdays, you will find a little something for all.
What’s on the wine list?
Craig Cormack: Our wine list is unique and special! We chose this as it’s a celebration of our business of 21 years and working with wine farms over that time. Deep relationships have been built with incredible experiences and stories, and all the wines have been chosen with a farm who have personally journeyed with us.
We’ve taken the varietals and worked them into the menus to ensure a mostly premium choice of these wines. It’s very personal; we value relationships and collaborations.
What’s next up for The SALT Road in Joburg
Craig Cormack: We want the restaurant to be an interesting hub where we host regular wine evenings to showcase food, salt, and what pairs well with them. A hub where wine makers, sales and marketing wine people are constantly having meetings with clients and the guests.
The lawns in summer will be used as a picnic spot to share the delicious Winelands fare. We feel wine should be shown off with food, and what better place to do it but here? Watch this space!
Once we are settled, we’ll bring wine dinners to your home, private dining with the chefs and feature a winemaker in the comfort of your own home.
Get in touch
When: Monday to Friday, 6:30am to 10pm. Saturday and Sunday, 7am to 10pm
Where: 10 2nd Avenue Houghton Estate, 10 2nd Ave, Houghton Estate, Johannesburg
Website: thesaltroad.co.za/salt-at-houghton/
Email: [email protected]
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