A Taste of Wellness

Fresh from the Ocean

“What’s a holiday without food being a big part of that enjoyment?” asks Clive Biggs, Head Chef at Birkenhead House in Hermanus, along the Overberg coastline.

He says, “People enjoy the lighter, healthier options these days and being right on the ocean, we focus a lot on seafood. Fish is a healthy alternative for most, and we have quite a variety on our menu – all sustainable and locally sourced, including fresh prawns, crayfish and line fish.”

His team has moved away from heavy starch and carbohydrates on the menu and there is now a focus on tasty, delicious vegetarian dishes using locally sourced ingredients. Guests can also be part of the food journey at Birkenhead House.

“The word ‘foraging’ is not a true description of what I do,” says Clive. “I take guests on mussel-picking excursions, and then do a cooking class with them afterwards. The consensus is that they love it.”

Farm-to-Table Bush Fare

Daniel Marais, Head Chef at Waterside at Royal Malewane, explains that personalised menus cater to guests’ needs and allow the culinary team to be creative.

“We base our menus around seasonally available produce, taking into account our guests’ preferences and dietaries, personalising their dining experience, but also introducing them to new and exciting flavours where we can,” says Daniel.

“We source from surrounding farms in Tzaneen, Welverdiend and Driehoek, helping to uplift local business and communities, and we pride ourselves on the freshest farm-to-table experience, which directly affects our daily changing menus. It keeps us innovative with dishes, creative with flavours and inspired with new concepts.”

He’s also proud of the 100% cold-pressed green health and vitalising fruit juices and smoothies that have really taken off with the guests and are ideal for an energy top-up either before or after a game drive, or as part of breakfast.

For Daniel, any wellness concept needs to be holistic – it’s not just about what is on the menu, but also about considering the health of the planet.

“We have started a green initiative, separating our waste, as well as creating recycling categories for our kitchen waste. We have started a greenhouse where we are transforming our wet waste into organic compost and fertiliser to grow our own microgreens, selective seasonal fruits, vegetables, and flowers, which will then be utilised within our lodge – creating romantic turndowns, desserts, and dishes.”

Deep in the Valley

The dramatic backdrop of Franschhoek Valley provides Executive Chef Cheslin Cornelissen with daily inspiration that extends far beyond La Residence’s well-equipped kitchen. Being in farm country means easy access to a wide variety of fresh seasonal produce. He also delights in the extensive vegetable garden on the property, as well as the plum orchard and olive grove.

“Guests stay with us to have a wonderful experience, and while they might be on holiday, we want to ensure that they have delicious, healthy meals so that they go away feeling even better than before,” says Cheslin.

He believes that fresh is best, and the culinary trend towards gut-friendly health is something he takes in his stride. Jars of homemade vinegars line the top shelf in the Terrace Room’s kitchen at the La Residence Vineyard Suites – all made from scratch.

Chef Cheslin says, “I didn’t know anything about making vinegars, but Granville Riffel, one of the sous chefs, informed me he has been making vinegars for years. He taught me all about the meaning of the ‘mother’ – it contains enzymes and probiotics that are so important for gut health. It’s also very sustainable and cost effective; food scraps that would have been thrown away we use now to make vinegars to go with a variety of our fresh, healthy dishes.”

Tapas at Farmstead

For Chef Kele Tsenoli, who heads the kitchen at Farmstead, their tapas offering aligns with culinary trends, where guests are seeking smaller, healthier meals with a lot of variety.

He says, “Guests really enjoy the small plates that are made for sharing, especially when the weather is warm and people are looking to enjoy a variety of flavours, but they don’t want to walk away feeling like they have overdone it. We have always included a lot of local flavours and touches to our dishes, and it works really well.”

While food is an integral part of The Royal Portfolio experience, spending time enjoying the beauty of nature in all our locations is an added pleasure. Add in our spa and wellness offerings, and guests can truly immerse themselves in a holiday invested in health on every level.