This popular Blue Cheese and Spinach Quiche is made with an easy press-in cheddar crust - a cheese loverโs dream! This is the perfect savoury lunchtime treat.
Fancy a home-baked weekend treat? Our popular Carrot Cake Mix can also be baked in a loaf pan, served in slices as a mid-morning treat with tea. For extra texture, weโve added chopped pecan nuts.
Low on time, but need to deliver big flavour? Our feisty Tikka Masala Curry Cook-in Sauce is a full-flavoured, home-style curry sauce that will help you take the guess work and prep time out of making a satisfying supper. Have you tried it?
Looking for a lighter, more nutritious dip? Try our recipe for this Smoky Aubergine Spread โ heart-healthy and packed with smoky flavour. Serve with toasted pita bread as part of a mezze platter.
A classic quiche never goes out of style. This Leek and Tuna Quiche is so versatile and can be served warm or at room temperature, anytime of day. Leftovers? It will go straight to your lunchbox, of course!
Give your pasta sauce a major boost with Flavour Bombs. Check it out: Zandi from hush_in_my_kitchen makes her Creamy Tomato Pasta using our Spanish Tomato Flavour Bomb โ deliciousness overload!
Many local caterers will agree: Biltong Sarmies are irresistible finger snacks, and remain some of the most popular items on catering menus. Hereโs our take on soft Biltong Sarmies made with fine, powdered biltong, softened butter, and a light sprinkle of our Meat Spice. The secret is to butter the cut sides of the sandwiches and dip them into the powdered biltong. Everybodyโs favourite!
Just place a sieve over a bowl lined with cheesecloth or a clean kitchen swab/wipe, pour the amasi in, tie the cloth, and strain overnight in the fridge. Soft and spreadable, delicious and easy!
17/02/2026
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Looking for a different take on a beef mince wrap? This Chorizo Mince Wrap with sweet potato, avo, and red onion is made using pork mince spiced with smoked paprika. A lick of our Coriander Pesto completes the picture. Delicious!
Mushrooms aren't just for the pan or oven โ they're even better on the grill. Dig into explosive vegetarian burgers with our Steakhouse Pepper Flavour Bombs, basted on large brown mushrooms.
Looking for a portable meal idea that will travel well? This is one of our new recipes โ a scrumptious Pasta Salad with Summer Vegetables like baby marrow and red pepper. Serve it as either a vegetarian main or a braai side.
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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
