Malt is made by germinating cereal grains such as barley, wheat or rye with water, then drying them. It’s primarily used to make beer and whisky, but you’ll recognise the flavour from some familiar childhood favourites. “I grew up on Horlicks, Chuckles, Maltesers and Maltabella. Malt is one of the most important South African flavours,” says David Schneider, chef and co-owner of Chefs Warehouse at Maison in Franschhoek, who makes a magnificent malt crème dessert using malt in three forms: malt extract, maltose syrup, and pearl barley – plus some Valrhona blonde chocolate.
This story is from the August 2020 edition of Woolworths TASTE.
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This story is from the August 2020 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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