A remoulade of three varieties of apples, cabbage, raw beetroot, fennel and celery seeds

Food personality and the author of 10 cookbooks, Errieda du Toit (@Huiskok) created such a wonderful Instagram post about Tru-Cape apples we had to share it.

She writes “I felt listless today, lacking my usual Sunday-in-the-Kitchen joy-de-vivre. Nearly abandoned my cooking plans until I saw the box of @trucapefruit – a covetable collection of apples so juicy, crisp and colorful that I picked myself up, got hubby @ian_du_toit_photos to roast pork belly in the Weber (before the storm arrived). Invigorated by the apples I made a remoulade of three varieties of apples, cabbage, raw beetroot, fennel and celery seeds. Infant potatoes – they were really young – boiled in the skin for that mineral earthiness and pepped up with a flourish of garlicky, buttery parsley. It turned the sad ol’ Sunday-without-my-friends into an unexpected feasts made even more so dishing up in @mervyn_gers_ceramics in grounding earthy tones. A serendipitous day. Thanks Tru Cape for the generous Apple treasure.”