Highlighting the wealth of local products in a cuisine with South African flavors
Peter Templehoff, the chef at Greenhouse restaurant, delicately uses the wealth of unique plants from the Cape Town region in his recipes. His dishes enable diners to discover little-known ingredients, such as buchu, an herb similar to eucalyptus and mint, and waterblommetjie, a water lily flower found in Cape Town's ponds. Guests are provided a glossary of South African ingredients, which includes the chef's favorite product: the "big num num" or Natal Plum, a red berry with a delicate flavor. The menu attests to the cultural wealth of the country, and subtly references traditional African fables.