Ina Paarman's Garlic and Herb seasoning, 200ml

Description

Product Description Products from paarman food service are ordinary enough to find their way into dishes everyday, sophisticated enough to transform the everyday into the exceptional and consistent enough to have earned trust. From the Manufacturer Some Suggested UsesGarlic ButterMix 1t Garlic & Herb Seasoning with 4T butter. Use for garlic bread or on vegetables.PastaBoil pasta according to instructions. Drain and toss with a little olive oil and Garlic & Herb Seasoning. Baby potatoes and steamed vegetables also respond deliciously to the above seasoning suggestion.Salads, SandwichesGarlic & Herb Seasoning enhances the flavour of salads and sandwiches, plain or toasted.Pan Seared Chicken BreastsCut chicken breast fillets lengthways through the thickest part and butterfly open. Sprinkle with Reduced Salt Garlic & Herb Seasoning. Rub with olive oil. Cook on a ribbed griddle pan until browned on both sides. Fish fillets are also delicious done this way. About the BrandFrom humble beginnings in a converted garage in Cape Town, Paarman Foods have grown to the well-respected food company it is today. We invite you to step behind the scenes and discover some of the reasons for our success.The early yearsview largerInspired by her grandmother's cooking, Ina decided to study as a home economics teacher. She worked in London and travelled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina's Kitchen, a cookery school, in a converted garage at her home in Constantia.1982-1990The school commenced with only 6 pupils but soon became so popular that Ina ran out of space. Her mailing list read like the "who's who" of Cape society. During this period, Ina developed the first of her product ranges. Besides meeting the daily challenges as proprietor of the cookery school, Ina developed a following as a respected food authority through the wearing of a number of different chef's hats. She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman. The Paarman's took a loan on their house to finance this book. 1990 to date Paarman Foods, the manufacturing arm of the business, was born when Ina's son, Graham, joined the business. He revamped the packaging, relocated to factory premises and aggressively expanded the product range. It wasn't long before the fledging business managed to secure a foothold in the major supermarkets. In 1995 they began exporting and in 1998 they broke into the local food service arena by supplying customised products to restaurants and franchised food groups. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Graham and Ina Paarman, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.