Why Free Range? Decameron’s chef and owner, Mario Ladu, explains…
Many of us are becoming more aware of the produce we buy and consume. We’re educating ourselves to choose better quality products, and in turn live healthier lives. And topping that list – is free-range meat that contains no hormones and additives.
Chef and owner of the well-known Decameron restaurant in Stellenbosch, Mario Ladu, supports this trend. That’s why he prefers using free-range meat, especially produce from Hanskraal.
Decameron and Mario have been in the industry for more than 30 years and have built up an excellent reputation over this time.
Mario says, “The main difference for us in free range versus factory meat is of course the superiority in flavour. Additionally, specifically with the baby chickens we use, one can immediately tell the difference by the fact that the meat doesn’t “shrink” while cooking, the way factory meat would.”
What to look out for on the Decameron menu:
One of the best-selling dishes on Decameron’s menu is the ‘Baby Chicken Al Forno’, made with Hanskraal’s free-range chickens. This dish is prepared in the pizza oven with olive oil, white wine and balsamic vinegar. Chilli, rosemary and garlic are added while it cooks and this creates a sauce few can resist. Delicious!
As one TripAdvisor review states:
“We had supper at Decameron twice this week. The food was great and authentic and the baby chicken al forno prepared in the pizza oven, best I had on all my travels world-wide!”
Mario notes “We use Hanskraal for their consistent quality and reliability as a supplier.”
Thank you, Mario and the Decameron team – it’s a pleasure working with you!