|ABOUT BOTHA BILTONG||ABOUT TUISGEBAK|
|Having grown up on a farm in the Free State, childhood memories are filled with winters spent in the “rondawel” making biltong, droëwors and boerewors with my grandparents and stocking the freezers for months to come. It is from these fond memories that my love for biltong and has grown.|
However, when we moved to Europe, we were stripped from our vast supply of deliciously, succulent meaty products! How will this “boeremeisie” ever survive?
After suffering from withdrawal symptoms for way too long, my brother started out by making his own Botha Biltong Boxes and distributed it to the masses all over Europe. This way he started making it possible to nibble on your own home made biltong with just a little bit of effort.
Not long after that, I followed in his footsteps and we’ve decided to produce the biltong itself, in order to cater for the somewhat less daring ones among us.
Along with that, boerewors has been a special love as well. By taking our family trusted farm recipes and spices, we’ve turned our boerewors into exceptional works of art. With just the correct ratio of meat and fat, our succulently juicy boerewors has made name for itself throughout Belgium!
Our mission is to ‘SA-tisfy’ the craving for ‘incredi-bull’ and tasty meaty products of fellow South-Africans throughout Europe and to maybe introduce our delicious goodies to other foody fanatics in an attempt to convert them to the joys of eating real South-African food.
|My love for baking started as far back as I remember, as the kitchen is where I grew up. My parents’ love for “Boerekos” and baking cookies, tarts and bread from scratch, was something I inherited from them. Waking up around Christmas time in my home town of Rustenburg, nestled next to the beautiful Magaliesberg mountain range in the Northwest Province, to the smell of apricot jam, fig jam, and ginger biscuits was a regular occurrence for me growing up. My mother would be in front of the stove, stirring pots and tasting its contents with a smile on her face, while my father would peer into the oven to see how the cookies would turn into golden goodness.|
Curiosity got the better of me and I just always wanted to be around them, listening intently to their advice and taking mental notes. The traditional methods they taught me became part of my DNA, and soon I became a cog in the ever turning cooking wheel at home. My parents gave me the foundation I needed to eventually make a career of food. I obtained a degree in Food Service Management in 2001, and in 2002 I started my own gourmet Take-away business in the center of Rustenburg. It was during this time that I got married, and after falling pregnant with our first child, I decided that, however sad it was, it was time to sell the business.
As food was still part of my DNA, I started a cake business from home as soon as my son could walk! This exploded into a huge success, bringing joy to both myself and my customers. That was until baby number two announced her intention to be born. With two little ones at home, I had no choice but to sell my business and focus on the little ones.
In 2012 we got an opportunity to move to Belgium, and after a lot of deliberation we ended up touching down in Europe op 12 January 2013, and saw snow for the first time two days later! Adjusting to Belgian life was tougher than expected, but I found comfort in providing a taste of home to my family every single day.
With our kids now teenagers and being able to look after themselves (for the most part, anyway), and with spending the last seven years sourcing European ingredients to replace the tried and trusted South African ingredients, I am able to produce great quality South African baked products, which I would love to share with all of you.