We married two of our favourite baked treats to bring you this doubly decadent Lemon Meringue Cheesecake, because it's the end of the year and we all deserve something sweet! Cool it completely and refrigerate before serving. Forward this recipe to the baker in your family or circle of friends!
If you're looking for fresh ideas on how to serve cheese, crackers, and preserves in a new way, take a look at this Canapรฉ Platter: camembert layered horizontally with sliced figs and nuts, drizzled with honey, served alongside melon wrapped in prosciutto. Beautiful to look at, even more delicious to eat!
When you're cooking for a crowd, a potjie is always a good choice! In our opinion, an oxtail potjie is the king of all South African potjies โ fit for royalty. This easy recipe is made with the help of our Farmstyle Tomato Soup and dry red wine, as well as baby onions and baby potatoes. Simple, delicious, and also nutritious. Remember to plan ahead, because oxtail needs at least 3 hours to cook.
If you have access to fresh black mussels this festive season, this creamy Mussel Risotto with Cheese is a real treat! The secret ingredients are our Liquid Fish Stock and our Ready To Serve Cheese Sauce, taking the effort out of making a stock from scratch, and adding luxurious texture. Some grated parmesan cheese rounds it off. As the Italians say: buon appetito!
Festive snacking can easily become over-the-top, with unhealthy, expensive or high-calorie choices staring back at us from every supermarket shelf. However, you can keep everyone's hunger at bay with healthier, more economical choices by incorporating cut fruit and vegetables, dried fruit (like raisins) and affordable nuts (such as peanuts). Arrange it in the shape of a festive tree or a wreath, and it becomes even more appealing. Happy snacking!
What does our Spicy Cajun Flavour Bomb taste like?
Punchy. Bold. Prepare for unrivalled flavour, excellent with chicken and fish.
22/12/2025
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Any festive spread needs a beautiful green side dish! This trendy Tenderstem Broccoli and Bean Salad with crunchy roasted almonds can be made ahead and served at room temperature. Dress with our Balsamic Vinaigrette right before serving.
We adore pavlova as a festive dessert, but always wonder what to do with all the egg yolks! This wreath-shaped version might just be our favourite yet. Use the yolks to make a delicious, homemade lemon curd for topping the pavlova, with added whipped cream and seasonal fruit. The pavlova can be made a day ahead and kept in an airtight container. Finish it with the toppings right before serving โ the ultimate centrepiece for the last course of your feast.
This Greek casserole is also known as 'youvetsi' โ a classic dish of slow-roasted, lemony lamb shanks with tomatoes, dried origanum, cooked orzo pasta, and chunks of feta cheese. It smells like heaven, feeds a crowd, and will become a staple for entertaining guests, once you've tasted it!
Our brand-new Flavour Bombs take everyday meals to rock star levels in seconds! Just watch how to make the most of a regular steak with our Steakhouse Pepper Flavour Bomb: https://paarman.co.za/blogs/all-recipes/pan-fried-steak
Festive season entertaining is easiest if you can serve a bowl of pรขtรฉ with some store-bought crackers or simple toasts. This is our friend, Ilse van der Merwe's recipe for Biltong Pรขtรฉ, made with powdered biltong, sour cream, mayo, fresh parsley, and our Meat Spice. Simply stir and serve!
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Our story is a tale of humble beginnings, true grit and a tireless dedication to exceptional quality
The story of Paarman Foods unfolds like magical journey. And like all good stories it combines the best of lifeโs ingredients โhumble beginnings, dogged perseverance, a tireless dedication to exceptional quality and an inherent passion for good food and enriching peopleโs lives by making cooking and eating a more pleasurable, healthy experience. Itโs the progress โ the challenges encountered and overcome along the way, the experiences and the people โ that make this journey so rewarding.
In 1982, Ina left behind her lecturing career to start a cookery school in the familyโs converted garage. The business got off to a slow start as people were not accustomed to paying to learn how to cook and Ina did not have a budget for advertising, and so her teenage sons were despatched on their bicycles through the neighbourhood to drop homemade flyers into peopleโs post boxes. But 7 years later, the school was hugely popular and Inaโs younger son, Graham, had finished a business degree and was about to do his chartered accountancy exam. He knew it was not the life he wanted, though. โGraham said to me, โWhy donโt we go into business together? You can cook, and I can count!โ recalls Ina.
From those early days in a garage a generation ago, this small, but highly respected cookery school morphed into a fledgling food-manufacturing business.
Ina, her husband Ted and Graham started the business with the proceeds from Inaโs self-published cookbook โCook with Ina Paarmanโ, aided by Tedโs uncharacteristically bold decision to invest his hard-earned retirement savings into this start-up venture, despite his inherent aversion to risk taking. Thanks to his foresight and courage in entrusting his financial future to the relative inexperience of his determined wife and youthfully idealistic son, this seed capital enabled Paarman Foods to embark on a truly remarkable and uplifting South African journey.
The ensuing 25 years have seen this embryonic business transform itself into a household brand with an enviable reputation, now exporting to more than 32 countries around the globe.
Despite the increase in the scale and scope of operations over the years, the underlying passion for creating top-quality, innovative products has not diminished. If anything, it has intensified. Uncompromising commitment to exceptional quality, integrity, trust and consistency are the golden threads running through the Paarmansโ story.
Time is undeniably the most precious resource today, and for this reason their customers demand convenience โ but not at the expense of taste, flavour and health. Having always recognised this, they constantly strive to make food products in the time-honoured, traditional way, using fresh seasonal ingredients that will deliver a full-flavoured authentic taste experience. They enthusiastically embrace the pursuit of flavour by going the extra mile and challenging themselves every day in doing the โdifficult stuff wellโ โ be it the slow roasting of vegetables to the unavoidably time-consuming process of producing traditional bone stock reductions to extract maximum flavour and nutrition.
โAlthough the idea is an ostensibly simple one, the concept of producing food on a large scale that does not taste like it is mass produced is the goal which all of our staff have willingly and enthusiastically embraced with a certain missionary zeal,โ says Graham Paarman.
In essence, this means recreating all the goodness and wholesomeness of home-style cooking in an internationally accredited FSSC22000, high-tech food processing facility. โWe are constantly improving our products,โ says Graham. โWe never want to become complacent and feel weโve โarrivedโ.โ Homespun, delicious stocks, sauces and spices are the lifeblood of the Ina Paarman brand. It is what a good home cook could do in their own kitchen if they had the time, but on a larger scale.
Today, more than two decades later, the Paarmans sometimes feel as if their journey has only just begun. They are consumed, more so than ever, with realising their dream of enriching and adding immeasurably to the quality of peopleโs lives by enhancing their joy of cooking and eating โ be they kitchen novices, enthusiastic home cooks or experienced chefs. The entire extended Paarman Foods family are proud of what they do and are dedicated to providing their customers with products they know they will enjoy
