Did you know that if John Keough, Manager of Palmdale Meats, Poultry and Seafood, didn’t get an apprenticeship as a Butcher when he was 17 – he would be a Chef right now? In 1978 he was waiting for offers for both apprenticeships. Lucky for all of us he chose being a Butcher – because his love of food and cooking can still be shared by us all, as well giving us, arguably, the best Butcher in Adelaide!
One of his recipes – such a simple one – is a Mayonnaise that goes especially well with Palmdale’s Smoked Salmon and already a favourite with many of John’s customers. Use it spread on a cracker – or spread it over a whole side of Palmdale Salmon before presenting it to the table. Sprinkle it with a few extra whole or chopped capers for an extra special touch.