Aioli in South Africa

[jsalt]

Does anyone know where I can buy AIOLI in Johannesburg?

 

[trecile]

You can make it yourself

The Creamiest Aioli

In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."

www.bonappetit.com

 

[jsalt]

You can make it yourself

I know , but I just wondered it anyone makes it here.

A company in the Cape used to make it, and I could buy jars of it at "Milly's" - a service station with a good deli shop between my home and Jo'burg - but they have stopped making it, so I am looking for another supplier.

 

[Moorwalker]

Make your own, commercial stuff isn't a patch on the freshly made real thing.

 

[KinkyOne]

I have similar problem. I adore Vegemite (Marmite also OK) but the company that used to import it has stopped importing it due to low selling numbers. Not enough expats over here.
And I don't want to try doing it by myself

 

[Mike Blackard]

Hey KinkyOne, got back in May from 2 weeks down under with Aussie friends. They rented a 6 person van and drove us (2 Seattle area couples) all over South East Australia, staying in VRBO homes all along the way. Graeme converted me to a regular "black and tan" for breakfast daily. Proper preparation is take a piece of toast and butter it to the edges, next, spread peanut butter over half of the toast, finally, spread a very thin layer of Vegemite over the other half, enjoy, repeat if necessary. Graeme convinced me that this was a well established Australian custom. A few days before we left, we met up with his daughter- who promptly told me with a huge smile, that "black and tans" were a creation of only her father, and no one else in Australia did that. In our travels, we even drove by the Vegemite factory!

 

[trecile]

Hey KinkyOne, got back in May from 2 weeks down under with Aussie friends. They rented a 6 person van and drove us (2 Seattle area couples) all over South East Australia, staying in VRBO homes all along the way. Graeme converted me to a regular "black and tan" for breakfast daily. Proper preparation is take a piece of toast and butter it to the edges, next, spread peanut butter over half of the toast, finally, spread a very thin layer of Vegemite over the other half, enjoy, repeat if necessary. Graeme convinced me that this was a well established Australian custom. A few days before we left, we met up with his daughter- who promptly told me with a huge smile, that "black and tans" were a creation of only her father, and no one else in Australia did that. In our travels, we even drove by the Vegemite factory!

Obviously a different Black & Tan than the one that I was thinking of.

 

[jsalt]

Ha, very amusing guys. I love both your black and tans – vegemite, stout, peanut butter and lager - (but not all at once ) – but – back to the OP – are there any South Africans out there who know where I can buy aioli (besides marmite , carling black label, peanut butter and castle )?

 

[Rick of Rick and Peg]

Graeme converted me to a regular "black and tan" for breakfast daily. Proper preparation is take a piece of toast and butter it to the edges, next, spread peanut butter over half of the toast, finally, spread a very thin layer of Vegemite over the other half, enjoy, repeat if necessary.

And if that doesn't work for you try a backup Australian breakfast, canned spaghetti on toast.

 

[jsalt]

And if that doesn't work for you try a backup Australian breakfast, canned spaghetti on toast.

Or Baked Beans on Toast (which I grew up on) - far more nutritious .

 

[KinkyOne]

Hey KinkyOne, got back in May from 2 weeks down under with Aussie friends. They rented a 6 person van and drove us (2 Seattle area couples) all over South East Australia, staying in VRBO homes all along the way. Graeme converted me to a regular "black and tan" for breakfast daily. Proper preparation is take a piece of toast and butter it to the edges, next, spread peanut butter over half of the toast, finally, spread a very thin layer of Vegemite over the other half, enjoy, repeat if necessary. Graeme convinced me that this was a well established Australian custom. A few days before we left, we met up with his daughter- who promptly told me with a huge smile, that "black and tans" were a creation of only her father, and no one else in Australia did that. In our travels, we even drove by the Vegemite factory!

Huh, I don't have that much patience when it comes to Vegemite. I lick if off the tea spoon like ice cream

I even prepare some dishes with it. But otherwise I like it simple since I don't fancy white bread or toast.