Among the verdant vineyards of Buitenverwachting Wine Estate, executive chef Peter Tempelhoff and head chef Sebastian Stehr are delving deep into the origins of flavour and working with South Africa’s endemic, and often forgotten, ingredients.
The chefs incorporate and express these exquisite ingredients in their contemporary and classic cooking styles, supported by a partnership with Dr Jan De Vynck of the African Centre for Coastal Paleoscience at Nelson Mandela University.
Their collaboration delves into the origins, sourcing and environmental impacts of these endemic ingredients, enhancing the chefs’ knowledge and menu.
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Sustainability is paramount for Tempelhoff, whose FYN Restaurant received the World’s 50 Best Flor de Caña Sustainability Award in 2023. This ethos extends to Beyond, his latest venture.
A recent visit to Stilbaai with De Vynck enabled Stehr to immerse himself in the coastal fauna and flora, deepening his understanding of their historical and ecological significance.
‘I learned a lot about the origins of the ingredients around the Cape Coastline and how our ancestors, early Homo sapiens, came to sustain themselves with these ingredients, how they learned to use them and how they foraged for them. It was also fascinating to learn about the replenishing factor these plants have on our oceans,’ says the chef.
The ‘Origins of Flavour’ dinner series at Beyond showcased this knowledge.
Guests enjoyed a multi-course feast featuring foraged plants, seaweed and seafood, highlighting ingredients like pigroot, samphire and sea preen fig.
Looking ahead, these coastal inspirations will find a place on Beyond’s menu, complementing their array of rare-breed meats, sea greens, heirloom vegetables and artisan cheeses. These ingredients form the core of their diverse, locally sourced pantry.
The Christmas and New Year’s menus feature a nine-course dinner on Boxing Day and New Year’s Eve and a seven-course lunch on Christmas and New Year’s Eve.
Culinary treats include Wagyu beef canapés, sustainably farmed trout, roasted lamb rack and a festive pavlova.
To complete the experience, beverage director Jennifer Hugé will curate exceptional wine pairings for each dish.
For an exceptional culinary journey, book your experience at Beyond via its official website.
Details:
- Location: 37 Klein Constantia Road, Nova Constantia, Cape Town
- Lunch times: Wednesday to Sunday, 12pm to 2:30pm
- Dinner times: Wednesday to Saturday, 6pm to 8:30pm
- Book: beyondrestaurant.co.za/make-a-booking/
- Contact: [email protected] | 021 794 0306 | 072 103 3343
- Website: beyondrestaurant.co.za
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