Verjuice Re-discovered
  What is Verjuice?

During the internationalisation of the culinary arts in the 1980s, verjuice made a dynamic comeback. Among the new proponents are Australian restaurateurs and wine farmers who led a revival of this classic condiment.

In the forefront is Maggie Beer, an Australian restaurateur, chef, fruit, wine and game-bird farmer who re-discovered verjuice in the early 1980’s. Her earliest findings date back to 1375 (Taillevent, Frenchman, Master Cook to King Charles V), although she speculates that verjuice originated in Roman times but can find no writings to substantiate that belief. Maggie is the author of several cookery books of which “Maggie’s Table” is her latest. It is easily available in South African book stores.

Her commercial success with the product has led to other winefarmers making their own versions of verjuice and Australia is undoubtedly the largest producer of verjuice in the world today. However, it remains a difficult product to obtain and is sold in very few specialist food and gourmet outlets throughout the world.

In her writings she reports that in 1999 historians, restaurateurs and chefs in Perigord joined forces to reinstate the tradition of making verjuice – and are now doing so in small commercial quantities. In Burgundy however, despite the production of verjuice as an ingredient for Djion mustard, a visit to the area revealed total ignorance of the condiment by food stores and vinoteques alike.


  Janice Botha
  Address: P. O. Box 12151, Mill Street Post Office. Cape Town 8010.South Africa

  Tel: +27 (0)82 550 6909 | Fax: +27 (0)86 763 0319
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