OUMA Rusks has introduced a new and delicious special edition to their legendary range – Lemon Cream. The iconic double-baked biscuit, which is perfect when dunked in a cup of something warm, has, over the years, become a part of South Africa’s culinary heritage. This is the rusk that has captured the heart of a nation, so the addition of this locally loved flavour combination will take a classic favourite to the next level.
“Adding this new flavour to our range of rusks required extensive testing and loads of cups of tea,” quips OUMA Rusks assistant brand manager, Ziyaad Kolia. “Joking aside, it’s really an honour to work with such a wholesome and heritage-centric brand. Our new indulgent flavour is amazingly dippable, as always, and delivers a match made in Lemon Cream heaven.” OUMA Rusks is currently the number one player in the rusk market (valued at R283 million), commanding a 55.5% control of the segment.
“We believe that OUMA Rusks’ Special Edition Lemon Cream flavour will inject some excitement into the category and we’re sure this will be another favourite flavour that friends and family overseas will add to their request-list!
OUMA Rusks’ Special Edition Lemon Cream variant is currently on retail shelves across the country in a 450g pack. If you’re a morning, afternoon, or even midnight dipper, this wholesome treat is just for you.
We have partnered with Ouma rusks to make your winter evening’s even better. After all what beats snuggling on your couch while streaming Netflix with a cup of hot chocolate and dipping your favourite Ouma’s in there.
The hamper includes the following Ouma rusk products: Three seed Rusks, Buttermilk Rusks, Lemon cream, Muesli Rusks, Plain Rusks, Oat, Raisin & Apple flavoured Rusks and Bran Rusks.
How to enter:
Answer the following question.
Last year Ouma rusk launched two premium flavoured rusks. Tweet us the flavour of the two rusks that were launched.
Terms and conditions:
- You must tweet to @TheGuideMag
- You must be following @TheGuideMag to qualify
- Competition closes on Friday, 8 June 2018