ForestGold Macadamia Nougat is indulgence in each bite, like a little gift to yourself. Unwrapping the nougat, with its delicate white rice paper, heightens the anticipation of the treat to come. The texture is the perfect balance of gooey and chewy yet soft enough to melt away, with the taste of roasted macadamias lingering on your palate. It is almost unbelievable that something so simple can be so delicious - a full sensory experience.
The creator of ForestGold Nougat, Desmond Altona, is a macadamia farmer and one of three partners in Tzamac, a macadamia nut processing plant in Tzaneen. He says, ‘I have always enjoyed playing around with food and new recipes, particularly those using macadamias. I started making what I called Vegan Cheeze out of Macadamias which was very well received but decided to try and tap in on the huge appetite for macadamia nougat.’ Desmond embarked on a process of experimentation making small batches of nougat by hand in his kitchen at home before he moved into a single garage which he has converted into a custom-designed, semi climate-controlled Nougat Kitchen which works extremely well.
Desmond wanted the main focus to be on the ‘macadamia sensation’, choosing to put large pieces of First-grade macadamias into the ForestGold Nougat making this delicious nut the hero of each piece of nougat. He added cranberries for a taste explosion and splash of colour and is convinced that he has found a winning combination. He says, ‘as a farmer I am acutely aware of the freshness of products. Being in control of the macadamias from when the tree is planted, harvested and processed in our facility, means I can guarantee the best results. It is a family affair and we all work together to get the ForestGold Nougat wrapped and packed.’
The aim is to make his ForestGold Nougat preservative free. Initially he had issues getting the nougat to mix properly and also found that the weather can affect texture dramatically, prompting the development of the climate-controlled kitchen. He ultimately perfected the process and says, ‘the ideal way to store the ForestGold Nougat is in a sealed container in the fridge but, of course, the best thing is to eat it as soon as you can and immediately buy another bar or two.’
The more-ish flavour of this delicious treat has received accolades from nougat-lovers living all across the country from nougat-lovers including an appreciative couple who sent Desmond a message after they sampled a few bars at the Magoebaskloof Farmstall saying his nougat was the best they had ever tasted and asking if it would be possible to order some more and send it to Cape Town.
As someone who is passionate about food, Desmond is currently exploring the possibility of collaborating with other artisanal confectioners in the area, working together to complement each other’s products. Because he makes his nougat by hand in small batches, it is challenging to have too many flavours but he also creates a divine Macadamia and Cherry Nougat as well as a plant-based (Vegan) Nougat only available on special order. With his passion and enthusiasm, Desmond is turning the humble nut into a rich, luxurious taste sensation. ForestGold Nougat is more than just a sweet treat, it is the end result of a creative spirit, dedication to quality and the finest ingredients.
ForestGold Nougat is available at Magoebaskloof Farmstall, Blueberry Café, Sable & Bull @ The Olive Tree, Coffee D’light & the Tzamac shop, as well as Nature’s Way Farmstall near Plettenberg Bay & Tokara Winery Deli in Stellenbosch.
Contact Desmond at 081 467 2076.
Comments