Mosbolletjies Dough

Mix all dry ingredients in large stand mixer. Warm milk to tepid temperature, add fresh yeast and grape must. Add eggs and milk mixture to the stand mixer and bring together to form a soft dough. Mix for 5 minutes on medium speed.
Slowly add softened butter and mix until fully incorporated. Leave to prove for two hours, knock back and shape as desired, allow to prove second time.
We cook our bread in traditional cast iron pots, bake at 175°c until crisp and golden outside, keeping bread texture soft inside. We glaze ours with fermented honey and garnish with wild seeds.

Kumquat Atcha

Mix all ingredients together, heat and cook till desired consistency making sure the spices are fully cooked out.

Herbed goats butter:

Combine and pacotize three times in the paco jet.

Cultured butter

Heat the cream until 85°c, leave at this temperature for 1 hour. Drop the temperature to 55°c and add the Koji. Cover and allow to stand at room temperature to culture for 1-2 days or until desired flavour.
Strain and whip cream until the butter splits, wash butter in ice water until clear.

Melted Butter

Melt the butter down in open wood fire, tableside we add the spice mix, shallot reduction, garum and fine herbs. Stir all together well to incorporate.