MA THILDA'S Gourmet Muesli Rusk History

MA THILDA'S Gourmet Muesli Rusks are a variation of an age-old recipe passed down from the very queen of rusk making herself, Ouma Mathilda.

Not to be confused with a certain other 'Ouma', Ouma Mathilda had a passion for health and could often be seen walking briskly on the foothills of Poggenpoel Plaas deep in the heart of South Africa in the 1800's. Here, she conjured up wholesome recipes for her extended family of 12, thinking of ways to improve the family’s lot and supplement the income with her home-baked offerings.

Competition was fierce. Ouma Tienie had the koeksister market cornered, and Oupa Ollie’s boerewors and biltong business was thriving. It was while standing at the very tip of Klaas se Koppie, that Ouma Mathilda had her epiphany: Health Rusks! She would add oats, bran, sunflower seeds and raisins to her tried and tested buttermilk rusk recipe. She ran down that koppie as fast as her sturdy legs could carry her, burst through the screen door into the kitchen where Oupa Klaas sat, silently dunking a rusk. “Klaas! I’ve got it – health rusks!” she said breathlessly. With his mouth still full of rusk and coffee, Klaas raised his head and suddenly overcome with a wave of love for his comely wife, mumbled the fateful words: “ekhetjoumoslief!” (I just love you!).

Now I know this sounds like a tall tale, but Ouma Mathilda stood by her story that she named her now famous rusks after hearing Oupa Klaas’s mumbled message of love….”ekhetjoumoslief” (I just love you!)

Hence, 'Moslief Rusks' or Muesli Rusks as they are known today, were born. And now, generations later, new pioneers have brought the famous rusks to the shores of Australia. Freshly baked – with the same care and love inspired by Ouma Mathilda - they’re a satisfying, nutritious treat to enjoy any time of the day or night.

Try MA THILDA'S Gourmet Muesli Rusks, they’re dunking delicious!

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MA THILDAS Gourmet Muesli Rusks

Aussies & Kiwi's LOVE their "Biskuit"!

One of our South African customers living here in Australia tells us that her Australian clients choose to hold their meetings in her office boardroom because she stocks MA THILDAS and the Aussies just LOVE to dunk and munch them. They've even been educated and now refer to them as "Biskuit" - the real Afrikaans name for cookie/biscuit/rusk!

And...wait for it...a Kiwi customer sent us his comments recently...

"Ma Thilda's rusks aren't just for ex-patriot South Africans. This Kiwi simply loves them and resorts to hiding them from the kids.Don't even ask me about the fudge. Capital D for Delicious.Anaru [Brisbane]

Need to Order?

We find that our customers regularly polish off their MA THILDA'S. Most of them can't help it. If this is your case, and in your heart of hearts you knew you should have really shared them with friends or given them away as a gift, don't despair!

Where did Rusks originate?

Rusks date back to the time when the early settlers trekked long distances with ox wagons into the interior of South Africa. The hardy pioneers needed food that would keep and the dried rusks were ideal travel companions. Recipes were passed from generation to generation and the humble rusk evolved into a satisfying anytime snack.

Having trekked across the Indian Ocean (via plane...not ox wagon) to begin a new life in Brisbane, Australia, South African ex-patriot, Lois Nicholls, (Author of Aussie, Actually) had a nostalgic yearning for a freshly baked authentic South African rusk. Armed with a closely guarded family recipe, she began creating the wholesome treats from home. Word spread fast about the nutty, freshly baked rusks and soon, she was selling to homesick expatriates and winning over a host of new Australian dunking devotees!

Caring for rusks

To retain the all-important, crisp dunking capacity of your rusks, keep them in a tightly sealed container.

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