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Chef Christiaan Campbell has left the Werf Restaurant at Boschendal after 7 years, and opened his restaurant Tebaldi\u2019s at the spiritual retreat Temenos in McGregor a week ago.<\/p>\n<\/p>\n
Chef Christiaan Campbell has left the Werf Restaurant at Boschendal after 7 years, and opened his restaurant Tebaldi\u2019s at the spiritual retreat Temenos in McGregor a week ago.<\/p>\n
I first met Christiaan Campbell ten years ago, when he headed up the kitchen at Delaire Graff, and my son worked in the restaurant as a student waiter. Campbell previously worked at the Chef Naval School and Cellars-Hohenhort.<\/p>\n
As far as I can recall, Chef Christiaan was the first South African chef to focus on ethical sourcing of ingredients for his kitchen, focusing on organic ingredients. He refuses to serve foie gras as he focuses on the humane treatment of animals.<\/p>\n
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At Delaire Graff Chef Christiaan had a vegetable and herb garden established, from which he sourced the freshest ingredients for his kitchen. He sourced beef, chicken and eggs from Farmer Angus at Spier, the home of animals reared ethically and humanely, and previously sourced vegetables and herbs from La Motte.<\/p>\n
This was my description of an eating experience at Delaire, after the estate planted its own vegetables and herbs: \u2018When stepping into the restaurant entrance one notices the new content in the glass display case, being a collection of herbs and vegetables (kale, celery, spring onion, broad beans, red peppers, mint, and more), which are displayed in such a way that they look like they are in a hothouse, with a pair of garden gloves, little clay pots, and rolls of string. \u00a0The display reinforces what its Chef Christiaan Campbell has become known for, being a passionate advocate for healthy eating generally, and for sustainable and ethical sourcing of the organic (where possible) ingredients used in the two restaurants (Indochine is the second restaurant) on the estate. So, for example, Delaire Graff has a Biodynamic greenhouse on the estate, growing its own vegetables. It sources its beef from Greenfields in Natal, and Farmer Angus at Spier supplies beef too, as well as chicken and eggs. Only line-caught fish is served, and therefore there is no kingklip on the menu. \u00a0No European fish is sourced, cutting out prawns and scallops, and fish is caught locally, or sourced from Mocambique and Namibia. \u00a0Duck is barn-reared,\u00a0and have not been fed antibiotics or growth hormones. <\/i><\/p>\n
Chef Christiaan worked at Delaire Graff until late 2014, before moving to Boschendal, where his Werf Restaurant opened, and a huge vegetable and herb garden was planted for him. Five months after opening, the restaurant service was still shaky.<\/p>\n