The Salt Road

10/12/2025

Last night I had the privilege of attending the MICHELIN Guide event in Doha, something I didn’t expect so soon, not after only opening our doors at the beginning of the year.

What I did expect, though, was the pride I felt for team. They’ve taken every challenge thrown their way and kept showing up with heart. Thank you to each of them, and to and Alvaro for carrying our idea into the world.

Being added to the is a dream for any chef. We didn’t receive a star this year, but the recognition alone is an honour we’re grateful for. For all the other participants well done and congratulations.

09/12/2025

This is Teriyano Christoffels, our trainee, our chaos generator, and one of the most improved cooks we’ve had come through our kitchen.

It’s been a year of learning, pushing, messing up, fixing, and doing it all again.
There were days we wanted to throttle him, and days we couldn’t stop laughing.
But that’s what growth looks like in a real kitchen, rough edges, hard lessons, and moments that shape who you become.

He’s got a few months left with us, and we couldn’t be prouder of how far he’s come, even with all the sh*t he caused along the way.

Keep going, T.
You’ve earned your place

🔥 Raw. Alive. Honest.

05/12/2025

We finally put the cameras on The Goose Roasters team…
and took out every serious moment we could find.

Turns out, when you’re more comfortable behind a grill than in front of a lens, things get awkward fast.
But between the nervous laughs, the side glances, and the “do I look at the camera?” moments, you see what really matters:
a team that actually enjoys doing this together.

Because at the end of the day, great food comes from good energy, and a lot of bad takes.

The Goose Roasters.
Serious about flavour, not about ourselves.

Raw. Alive. Honest.

02/12/2025

There’s something deeply South African about food cooked on a stick, the sosatie.
It’s where memory and fire meet, and every region has its version of the story.

For us, it’s lamb belly, slow-cooked, rich with fat and flavour, skewered and finished in cast iron pan, or over coals.
We glaze it lightly with mango and jalapeño, just enough sweetness and heat to wake it up.

To finish, a touch of Hawaiian Black Lava Salt, volcanic, smoky, and full of contrast.
It’s the kind of salt that reminds you of where everything begins, deep within the earth.

A dish built on memory, reimagined for today.
Familiar, but never ordinary.

Raw. Alive. Honest.

29/11/2025

Crisp, clean, and a little wild, that’s how we like our squid.

We marinate it in buttermilk and spices, then toss it through seasoned flour for that perfect bite, soft inside, crackling outside.
Fried quick, never rushed.

Each plate finishes with Oryx Desert Salt, our everyday essential. Pure, mineral-rich, and drawn straight from the heart of the Kalahari.

It’s a simple dish, but it says everything we believe in:
Respect the ingredient.
Let salt do the talking.

Served with house tartar, capers, and a little attitude.


Raw. Alive. Honest.

25/11/2025

Did you know kimchi was the first fermented food eaten in outer space? 🚀👩‍🚀
In 2008, Korean astronaut Yi So-yeon took it aboard the International Space Station, a taste of home that had to be scientifically adapted to survive zero-gravity conditions.

Back on Earth, Koreans eat over 1.5 million tonnes of kimchi every year, that’s nearly 36 kg per person! A living, breathing food that continues to evolve with every culture that touches it.

Salt, time, and patience, the world’s oldest preservers still at work.

21/11/2025

There’s something special about working with salt born of our own coast, harvested by hand, dried by wind and sun, alive with the taste of the sea.

For this dish, Craig used a 27% Khoisan Salt brine.
Not to mask the fish, but to awaken it, to draw out texture, depth, and that clean, honest flavour that tells you exactly where it came from.

No heavy sauces. No tricks.
Just balance: the ocean meeting the flame, carried by salt with its own story.

It’s a reminder that when you start with something pure, you don’t need to do much.
You just need to listen.



Raw. Alive. Honest.

20/11/2025

There’s something special about working with salt that’s born of our own coast, harvested by hand, dried by wind and sun, alive with the taste of the sea.

For this dish, Craig used a Khoisan Salt brine — a 27% saturated solution, simple but powerful.
It’s not just to season the fish, but to awaken it, to draw out texture, depth, and that clean, honest flavour that tells you exactly where it came from.

No heavy sauces. No tricks.
Just balance, the ocean meeting the flame, held together by salt that carries its own story.

It’s a reminder that when you start with something pure, you don’t have to do much.
You just have to listen.



Raw. Alive. Honest.

16/11/2025

Sourdough. Fire. Patience.
This is where it all begins. Flour, water, salt, and time.

Every loaf that leaves our kitchen is more than bread; it’s the result of days of quiet work, a living culture that’s fed, nurtured, and baked over flame.
No shortcuts, no gimmicks, just honest fermentation and the rhythm of real cooking.

We bake to remind ourselves that great food isn’t rushed.
It’s alive, it’s imperfect, and that’s exactly why it’s beautiful.

Raw. Alive. Honest.

13/11/2025

Culture. Fire. Heritage
At our kitchen speaks many languages and that’s exactly how we like it.

For this shoot, we asked every team member to tell us who they are and why they cook, in their own language.
From isiXhosa to Afrikaans, Zulu, Shona, and Setswana, every voice carries a story of where we come from and what we’ve overcome.

South Africa is a tapestry woven from history and hardship, from resilience and rebirth.
And here, around the fire, those threads come together not as titles or backgrounds, but as one team.

Our culture isn’t written on the walls, it’s lived in the hands that salt, sear, and serve every plate.
We’re proud of who we are, proud of where we come from, and proud of what we’re becoming, together.

🔥 Raw. Alive. Honest.

11/11/2025

10/11/2025

Fifteen years strong.
Meet Chef Adrian, the quiet powerhouse behind The Goose Roasters.

From our earliest days firing up open spits in backyards and wedding lawns to catering world-class events, Adrian has been there through it all. His consistency, loyalty, and no-nonsense dedication have shaped the foundation of who we are as a company.

He’s seen the long nights, the early mornings, the chaos and the calm, and he’s still the first to light the fire and the last to leave the site.

Fifteen years isn’t just a milestone, it’s a story of trust, growth, and shared grit.
Here’s to you, Chef.
🔥 Raw. Alive. Honest.