An ongoing collaboration has seen the team working alongside Dr Jan De Vynck, a professor at the African Centre for Coastal Paleoscience at Nelson Mandela University, to learn about these uniquely South African gems, where and how to source them, and the impact or benefit of harvesting these plants and species has on the environment.
Naturally, sustainability is always front of mind for Tempelhoff, whose globally acclaimed FYN Restaurant was honoured with the Worlds 50 Best Flor de Caña Sustainability Award 2023, and it’s an ethos he ensures is carried through to beyond too.
During a recent visit to Stilbaai to meet with De Vynck, Stehr was able to learn more about these fauna and flora, foraging for and harvesting a bounty of endemic produce.
“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 chef showcased his newfound knowledge and the ingredients during the recent Origins of Flavour dinner series at the restaurant, where guests were able to experience a multi-course gastronomic experience including the foraged plants, seaweed and seafood. Serving up the likes of pigroot, samphire, sea preen fig and alikreukel, to remarkable effect.
While these experiences were hyper-focused on coastal ingredients, the chefs plan on taking these ideas, concepts and even some of the dishes and adding them to beyond’s menu going forward, incorporating them alongside the rare-breed meats, sea greens, seasonal heirloom vegetables and artisan cheeses, which make up the diverse, local pantry from which they source and celebrate in their kitchen.
In addition to featuring on their current menus, diners can also expect to indulge in this fine fare when booking for beyond’s Christmas and New Year’s Eve lunch and dinners. Those visiting for dinner on Boxing Day and New Year’s Eve can expect a nine-course menu, while lunch guests on Christmas Eve and New Year’s Eve will enjoy a reduced seven-course.
Featuring the likes of canapes of Wagyu beef, oysters and local cheeses, a starter of locally, sustainably farmed trout, mains of roasted lamb rack, roasted duck and Cape seafood thermidor, before ending with a nostalgic dessert in the form of a festive pavlova, celebrating at beyond will no doubt be one of the most memorable festive feasts.
Of course, no meal at beyond would be complete without the expert pairings of service and beverage director, Jennifer Hugé, who will be showcasing a host of interesting and exceptional wines alongside each dish.
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