Top picks: Yumporium’s Leoni Kotze

Top picks: Yumporium’s Leoni Kotze

This week we enter the Yumporium – the brainchild of avid food and wine lover, keen traveller and passionate entrepreneur Leoni Kotze. Yumporium is the online home of all things yum – “I have a passion to learn more about interesting foods and wines, as well as the suppliers behind them. It’s a delight to travel and find special goodies to share with Yumporium customers”, says Leoni. Yumporium also sells popular themed gift boxes – look out for Pronto Mama in the Snack Box. Here are a few of her all-time favourite things.

Leoni ProfileYumporium Secondary logo

 

 

 

 

 

 

 

 

 

What would your 10-year-old self say about the job you do right now?
“I guess she’d be saying that she definitely didn’t think that I would have an ecommerce food and wine boutique… I don’t think I even knew what Google was then. ☺ I did however always try new recipes and products in the kitchen and I absolutely loved unique and creative labelling and packaging.”

What’s the absolute best thing and the absolute pits about your job?
“Best thing is finding all of these interesting products and suppliers, meeting like-minded people and lovers of fine food and wine. I also love promoting small businesses and producers by increasing their reach in the market. The pits would probably be that you need to limit your intake of all these amazingly yummy products, to keep in shape… just slightly! Boo!”

What is a food aroma you love?
“No doubt about this – definitely coriander! I am a huge fan of biltong with loads of it. Oh, and let me not start on anything pork with coriander and pepper…”

What’s the worst thing you’ve ever eaten?
“This is most definitely a freshly picked olive! Oh my, I have the absolute respect for creators of superbly marinated olives. This, my friends, is an art!”

Is there is food trend that you wish would go away?
“Not really, I quite like seeing how different trends pop up and how they make the “foodstagrammers” go gaga!”

Favourite spot for lunch?
“Rust-en-Vrede! They have an amazing sirloin steak with salad and french fries – it is pure indulgence!”

Rust and Vrede

Rust and Vrede. Photo: The Newspaper

Where is your go-to place to shop for food or ingredients?
“Definitely Woolworths for my everyday produce, and then of course Yumporium for all the niche products that aren’t really available in the general retail stores.”

Favourite ingredient to cook with right now?
“Parmigiano Reggiano, you can add this to everything, and it elevates any dish!”

Favourite food or wine hero?
“It’s an oldie, but still a goodie. Jamie Oliver uses simple ingredients, but pairs them impeccably, and even though the plating isn’t always what I would call neat, it always looks yum!”

jamie_oliver

Photo: Big Issue

If you were a flavour of ice cream, you would be… (and why?)
“Definitely Pistachio, it’s a trusted favourite!”

If you had R1000 to spend, where would you go or what would you cook? (and drink)
“I love Italian food – so I would probably go to A Tavola Restaurant in Claremont, Cape Town. It’s not expensive, but the food is always of the best quality and the chef and team make you feel like you are part of the famiy. I would most definitely drink a good Barolo from Piemonte, Italy.”

If you had to eat one food for the rest of your life it would be?
“Wow, this is hard… I’ll probably go with a flatbread with Proscuitto, Grana Padano, Rocket and Balsamic Vinegar.”

Your last supper would be (don’t forget the drinks!)
“So if I could have different dishes from different restaurants, I’ll have:
Bread basket from Antonij Rupert restaurant in Franschhoek with Ruinart Blanc de Blanc aged Champagne
Carciofi / artichoke and Avocado salad from Il Leone restaurant in Cape Town with Chardonnay from Waterford Wine Estate
Osso Bucco Ravioli from Zafferano restaurant in London with Chateau de Pommard Pinot Noir 2009
Slow roasted Pork Belly dish from Foliage restaurant in Franschhoek with a good Grenache from the Rhone Valley in France
Tagli Rosmarino (Rib-eye with Rosemary and Olive Oil) with Brunello di Montalcino
Salted Caramel Gelato on a sugar cone.”