The Western Cape boasts a diversity of landscapes where an exciting array of native plants can be discovered to experiment with in cooking. The Table Bay’s culinary team regularly forages for wild gems to add differentiating, indigenous flavours to dishes.
Edible flowers like Hibiscus blooms, with their cranberry-like flavour and citrus overtones, are used as a colourful and delightful addition to salads, while Nasturtium blossoms, with their sweet yet spicy flavour, are an ideal ingredient for open sandwiches and savoury appetisers. Num num foraged from the nearby V&A Waterfront are innovatively used in a compote for the Camissa Brasserie’s seasonal dishes, while Dune spinach, with its interesting, meaty texture and sea-flavour, foraged in Sea Point, can be used to draw out flavours in a variety of meat and fish dishes.
With the holidays offering some time to explore Cape Town’s surrounds and creating ample opportunity to entertain at home, The Table Bay’s Executive Chef, Keshan Rambarun encourages experimenting with indigenous plants in cooking over the festive season. He shares his recipe for Maple Glazed Roast Beef with handpicked num num as a starting point for creative cooks keen to try cooking with wild plants. “It is an exciting twist on a familiar favourite and has a decidedly festive feel. Go wild in the kitchen over the holidays,” he says.
The Maple Glazed Roast Beef will be available at Camissa Brasserie over the holidays.
Booking is essential.
Email TableBayDining@suninternational.com or call +27 21 406 5988.