SATOOZ is an online store only, and we do not operate a physical shop for customers to visit. We are a small family business and operate from our home in Middle Brook, NSW. In doing so, we can keep our costs down and pass the savings on to you.
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We upgraded our website in November 2016 and have recently upgraded the design again in March 2020. Here are some of the new improved features to help improve your shopping experience:
New, affordable shipping rates for customers who have a street mailing address and don't live remotely.
Express Post available (please note overnight express mail is not available due to our location).
Track your order with ease online.
Get email notifications when your favourite products come back in stock (view product and click on the Notify Me button).
Improved customer account area with delivery tracking, order history, wishlists and quick re-ordering.
Gift vouchers now available and a great selection of gift ideas for everyone.
New design with larger product images, simple navigation and improved search - great on mobiles and tablets.
With a wide range of multicultural influences, South African Cuisine is sometimes called "Rainbow Cuisine". Modern day South African Food is a vibrant mix of flavours, influenced by food from many of the different cultures found in Southern Africa, including: Indigenous African, Dutch, German, French, Italian, Greek, British, Indian, Asian and Portuguese. This unique melting pot of flavours has lead to a wide range of famous South African dishes that are full of flavour and character, including: biltong (salty dried meat), biriyani (spicy rice), bobotie (meatloaf with egg custard), boerewors (spiral sausage), bunny chow (loaf of bread stuffed with curry), chakalaka (spicy vegetable relish), chutney (sweet fruit sauce), koeksisters (very sweet deep-fried pastries), melktert (milk tart), mealie bread (sweet corn bread), potjiekos (Afrikaans stew made in cast iron pot), rusks (hard dried biscuit), samosas (savoury Indian fried pastry), samp (chopped dried corn kernels), sosatie (grilled marinaded meat kebab), tomato bredie (lamb and tomato stew) and vetkoek (deep-fried dough balls).
A best before date is not the same as a use by date or expiry date. Food marked with a best before date can still be sold after this date passes, provided it is safe and suitable for consumption. While the best before dateindicates that a product may lose some of it's quality after that date, these foods can generally be expected to retain their colour, taste, texture and flavour provided that they are stored correctly. For more information see ”http://www.foodstandards.gov.au/consumer/labelling/dates/Pages/default.aspx”
In Australia, biltong and jerky are both very popular dried meat snacks, but they have quite distinct flavours, due to a few simple differences in the way which they are made. Biltong originated in South Africa, whilst Jerky originated in the Americas. Preserved meat was probably one of the earliest types of food prepared using traditional methods (long before refrigeration existed), and would have made for practical sustenance for early settlers and explorers. These days, biltong and jerky are still very much enjoyed by people all over the word, and make a great high-protein healthy alternative to processed snack foods. Jerky is simply a dehydrated / dried meat. It is usually (but not always) marinated in something, then seasoned with spice. Lots of different combinations of marinades and seasonings can be used, including salt, vinegar, sugar or vegetable solutions and various spices. It is sliced (with the grain) into very thin strips, before being smoked, dehydrated or air dried for a short time (around 2 to 8 hours).
Jerky is usually chewier than biltong and because there are lots of different ways to make it, it comes in a wide range of flavours. Biltong is made using a much more specific process than jerky, which gives it added texture and flavour. It is first marinated in vinegar for a few hours (which helps cure it), then rubbed with a mix of salt and seasonings - a variety of spices can be used (usually including coriander). It is hung on hooks and air dried as one large piece of meat for an extended period (3 to 7 days), then sliced into thick strips. As a result, biltong has more of an aged meat flavour than jerky - it is generally more savoury and richer, with added texture due to the curing process. It is now easy to make your own biltong at home, using a biltong machine which controls the heat and air to produce amazing home made biltong, and is the perfect way to experiment with different cuts of meat and biltong spice mixes. SATOOZ has a range of top quality biltong, drywors and stokkies available, made in Australia.