AMANDA LEWIS, chef and owner of Saucisse Boutique Deli gathered a small group of us together last week to introduce her new, “greener” spring menu.
“I’ve been more front of house for the last few years and I decided to flip things on their head and have been back in the kitchen again,” she said. “And through that I decided to relook at my menu and think about efforts I’ve introduced into my personal life and how I can bring them into the ‘delisphere’.”
Amanda explained how the menu used to be very cheese- and meat-heavy, and how with the current water crisis it was time to take things to an even more eco friendly level. “Everyone is being a lot more careful in picking their proteins and I’m proud to say we now have only one beef option.”
Vegan options have been increased in the effort to be more health conscience, although Amanda points out Saucisse is not a “full-blown” health store. “There are still indulgences but we are trying to cater for a wider market.”
Let’s unpack it further with this top 10 list:
- Fab fresh food is at the top of course. Saucisse serves breakfast daily until 11.30am, followed by sandwiches, wraps and salads (with interchangeable toppings and ingredients). Order directly from the menu or create your own meal from what’s available. There are also daily specials, and on Mondays you’re encouraged to go completely meat-free.
- Various dietary requirements are catered for, from low carb to vegan, vegetarian, and gluten-intolerant. The delicious Banting gluten-free sugar-free cheesecake is an excellent example.
- The eggs are free range, as are the chickens, which are also free of antibiotics, growth stimulants and hormones.
- Saucisse is environmentally conscious, making use of biodegradable materials for its take-away containers, and cleaning products.
- Food wastage is donated to the Haven Night Shelter in Observatory.
- On Wicked Wednesdays, Saucisse stays open late along with other Biscuit Mill tenants, when Amanda creates a platform to introduces her suppliers and their products to the public.
- Saucisse fully recycles (glass, paper, tin, plastic), practises the sustainable idea of “know your farmer” and has earned Eco Star status on the ethical directory, Eco Atlas. “I feel that as an entrepreneur I need to be aware of my businesses impact on its immediate environment and to continually find ways to reduce my footprint,” comments Amanda.
- All Saucisse chefs are chosen from an NGO cooking school and trained with love by Amanda.
- It’s a family-run business; Amanda’s dad Derrick is a darling and is to be found behind the till. He has an excellent memory of customers, with whom he will engage in wonderful conversation.
- Open six days a week, on the seventh day Amanda and her staff do not rest; they offer the venue for private events and functions.
Saucisse – French for “little sausage” – is in the Old Biscuit Mill in Woodstock. It’s open Mondays to Fridays 8am till 4pm, and Saturdays from 8am till 2.30pm.
