Knorr Professional is committed to sustainable cooking, which is why we think it’s important to highlight the efforts of South African Chefs who are cooking in ways that benefit the health of their diners and the environment.
Nowadays, diners are choosing to eat food that is prepared with sustainably sourced ingredients. The health of the planet is top of mind for many diners, which means the needs of Chefs are changing too.
Here, we take a look at 3 South African Chefs who are embracing the health of the planet by cooking with diverse, sustainable foods.
Rated as one of South Africa’s top restaurants, Greenhouse produces food that is sustainable, fresh and award winning.
“My philosophy is simple: source the best ingredients, which are sustainable and as fresh as possible, and from there we build our dishes,” said head Chef Farrel Hirsch to Eat Out Magazine.
Chefs forage on the beach for coastal plants to use in the restaurant’s eclectic menu that tell stories of local culture and history.
The menu includes dishes like caramel smoked duck with hibiscus beets and hazelnut and nasturtium crumble, and local
Cape fish with wild rice risotto, pea purée and garlic sake sauce. The emphasis is on sustainably sourced and foraged ingredients that pay homage to the area in which they originate.
The majority of the ingredients used at Greenhouse are bought from local farmers, while the restaurant has also gone off the water grid with four 1000 litre reticulation tanks. Greenhouse also uses all their compostable leftovers in their gardens.
Named after the endangered Riverine Rabbit, Chef Ash Heeger’s restaurant shines the spotlight on sustainable cooking. Chef Ash prides herself on sourcing the bulk of her produce locally and uses pasture-reared, sustainably-sourced meat.
Chef Ash also uses foraged wild herbs and plants in her cooking; plants like wild rosemary, buchus and shrubs, which showcase the finest produce the Western Cape has to offer.
The Riverine Rabbit offers a 3 course, Reduced Tasting and Full Tasting Menu. The menu is available for both vegetarian and pescatarian diners as well. Riverine Rabbit will be launching a Vegan Menu in October 2019.
It’s got impressive views and impressive sustainability practices! San Deck Bar and Restaurant, located in Sandton, is run by Head Chef Gerard Vingerling, who incorporates sustainability wherever he can. He sources his own ingredients (all local, of course) and makes sure his cooking methods are as green as possible. Chefs sort and recycle all the rubbish and waste from the kitchens and dispose of oil responsibly. They even use diner leftovers as compost for their veggie gardens!
Get Inspired with Knorr Professional
Experiment more with the new-look Knorr Professional dry sauce range. Crafted and refined by Chefs for Chefs, our sauces are made with real ingredients*,
*Applies to Knorr Professional Mushroom Sauce Powder, Knorr Professional Roast Onion Gravy Powder and Knorr Professional Cheese Sauce Powder.