| Pepe Saya |
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Pierre Issa is the alter-ego of Pepe Saya and from their small factory in Tempe, Pierre and Mel Issa hand-churn fresh butter, yoghurt and mascarpone. Pepe Saya products are all made from 100 percent Australian cream which comes in daily, fresh from the Country Valley Dairy in Picton. One hundred percent Australian salt is used for the moulding and finishing of the salted butters. The Murray River Pink Salt Flakes - commonly seen on tables of the country's finest eateries - make up half of the sodium content while the other 50 percent is Olsson's Fine Pacific Dairy Salt. With a gold and silver medal and trophy award presented by the Royal Melbourne Show and HACCP certification and NSW Dairy licence, the butter is top grade not just in production but also in texture, flavour and appearance.
Not even nutritionists can find fault with Pepe Saya. Emma, a Certified, Clinical Nutritionist specialising in optimised nutrition promotes Pepe Saya's butter as "one of the most beautiful and nutrient dense health foods which is enzyme-rich through the traditional culturing methods used, and makes important fat-soluble vitamins and minerals from other foods bio-available." See the Pepe Saya Story.... and learn about Restaurant Butters..... |
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