What the professionals say about
Marigold Swiss Vegetable Bouillon


Delia Smith - English celebrity chef
 “This is without doubt an ingredient that has revolutionised modern cooking. Before Marigold you had to either make your own stock or resort to the dreaded chemically flavoured cube. Fresh stock can now be bought in supermarkets, but it's expensive. Marigold is made with vegetables and has only pure vegetable flavour, meaning you can have instant stock any time. If there were good ingredient awards, this would win first prize.”
www.delia.co.uk
 


Nadine Abensur
- transnational author of 6 vegetarian cookbooks, cooking teacher, London and Byron Bay
Marigold bouillon is something of an institution in the U.K. Every cookery writer in the land, from Jamie to Nigella, refers to it and it is seriously good. It is available in Australia in specialty shops, whole- food shops and delicatessens. Ask for it and more will stock it”. …from ENJOY  
www.nadineabensur.com


Leslie Kenton - British health expert, author and cookery writer
“There are also some wonderful home made peasant soups based on fresh vegetables, grains and legumes, which are a meal in themselves and are great taken with a beautiful salad. I make them using Low Salt Marigold Swiss Vegetable Bouillon Powder as a stock (it is a delicious vegetable product which contains no additives and can be used for seasoning salad dressings, sauces, casseroles and soups)."
www.lesliekenton.com


Belinda Jeffery - Australian TV food presenter,
cook book author, cooking instructor and writer

"Years ago when I was working in an award-winning restaurant in Sydney, one of the ‘secret’ ingredients we sprinkled into our sauces was a tiny spoonful (the equivalent to about ¼ cube) of vegetable stock.
I was somewhat skeptical of concentrated commercial stock up to this point but had to admit it added terrific background richness to the sauce.
Unfortunately the product became unavailable and until now I’ve never found anything of such high quality to replace it.
However, a recent meeting with local importer, Christobel Munson, changed all that.
Christobel distributes vegetarian products including Marigold Swiss Vegetable Bouillon, which she gave me to try – and I have to say it’s very good – it has a clean, clear but not overpowering flavour that works in many dishes.I asked Christobel how she used the stock. “In winter especially, to get a real flavour boost in my casseroles, stews, sauces and soups, I always add a spoonful of powdered vegetable stock such as Marigold Swiss Vegetable Bouillon powder,” said Christobel. “In our house, we also use it as a caffeine-free hot drink, since it dissolves instantly in boiling water, and tastes…yum. We call it the magic ingredient!”


Elyane Brightlight PhD - Sydney acupuncturist, author and naturopath
A well-known Sydney naturopath and acupuncturist, Elyane refers clients to Marigold when they are trying to wean themselves of caffeine. She calls it ‘guilt-free gulping’.
“Sometimes I feel guilty putting people off caffeine drinks, especially when they don’t like herbal teas but want something warm to drink. I’ve just discovered Marigold bouillon powder! You only need one teaspoon in a mug of hot water for a delicious drink, and you can also use it as a stock and for seasoning. Of course it’s free of preservatives and is gluten-free. If your health food shop doesn’t stock it already, ask for it!’
 
www.etbrightlight.com



Bernadette and Peter Downes, Byron Organic Catering, Byron Bay
For many years, caterer Peter Downes has been using Marigold Swiss Vegetable Bouillon powder in just about all the hot foods he makes. Peter says he uses Marigold because: "I like the flavour, and the clean ingredients".  
He likes it so much he's one of Australia's top users, purchasing the economic 1kg caterers cans by the dozen!
  "I use Marigold in the Vege Lasagne, in the casseroles, in soups of course", he said. "I sprinkle it on the roast veges, and use it in the vege burgers and protein patties. Bernie loves it in pumpkin soup. One of our kids even uses it to make soup, adding some three minute noodles, having thrown away the flavouring sachet and substituting Marigold instead."  Bernadette adds: "There's not a lot of healthy products that taste as good as Marigold!" 
 

 

"One rescue remedy we wouldn’t be without is a wonderful vegetable bouillon powder made by Marigold Health Products and called simply Swiss Bouillon Powder. We use it in dressings, sauces, ferments and soups, and in seed and nut dishes"….Leslie Kenton (at left) and Susannah Kenton

 

Bee Wilson, 
New Statesman, 
7 Aug 2000  


An ingredient that has revolutionized modern cooking”

"This is without doubt an ingredient that has revolutionised modern cooking," writes the inestimable Delia Smith. She does not mean sliced bread. Nor is she referring to lemon grass, rocket or quince cheese. Nor, for that matter, to any of the basic convenience foods that … have transformed modern home cooking, such as dried pasta, frozen peas or tinned plum tomatoes.
"No, the revolutionary product at stake is actually Marigold Swiss vegetable bouillon - dried vegetable granules in a tub. If a revolution really has taken place, it has been sudden, bloodless and silent.
"Over the past five years or so, this product has achieved a remarkable ascendancy among British food writers. Nigella Lawson often praises it. Delia thinks it is a "star". Sainsbury's magazine has a house policy of mentioning Marigold as an alternative to stock in all recipes printed…."