Daily Maverick hosted an inaugural African Foodways epicurean extravaganza at the Palm House Boutique Hotel in Wynberg, Cape Town, on Tuesday night. The event celebrated the intersection of South Africa’s indigenous ingredients and local wines, featuring a menu by chef Gregory Henderson, known as the Forage Chef. The evening was co-hosted by Anna Trapido, the current Galliova SA Food Writer of the Year, and RJ van Spaandonk, co-founder of Imagineers.ai.

Guests chose between two primary menus: Confluence, which focused on the meeting of ocean, tide, and freshwater, and Refugia, inspired by habitats where life endures across South Africa’s nine biomes. The Confluence menu featured East Coast rock lobster with waterblommetjie curry, while the Refugia option included Karoo lamb and West Coast springbok. All seafood served was sourced through ABALOBI, a social enterprise connecting small-scale fishers with restaurants.

The dining experience included multiple courses served in the hotel garden and the De Tafel restaurant. Starters included squid ink and snoek macarons, Cape rock oysters served in edible shells, and Knysna brown crab mousse. Main courses featured white mussels with strandspinasie and Cape bream with amasi dashi. The meal concluded with honeybush panna cotta and honey-buchu crème glacée. Sommelier Richard Gosa guided wine pairings from Dalla Cia Wines throughout the evening.

Trapido explained that African Foodways aims to celebrate how indigenous ingredients interact with the nation’s wines. She provided detailed notes on the dishes, describing the white mussel pavé as combining delicate sweetness with the saltiness of seaweed and the floral notes of sugarbush nectar. The Cape bream was described as being energized by the acidity of amasi, a traditional cultured milk, and the umami depth of indigenous kelp and bokkom.

The event marked the beginning of a series of future gatherings planned by Daily Maverick for the coming year. Attendees included winemaker George Dalla Cia and various industry figures. The evening emphasized the potential of local chefs to utilize ingredients found in South Africa’s diverse landscapes, from mountains to coastlines.

The publication noted the high standard of the profession in South Africa, praising the detailed knowledge of restaurant manager Nathan Meyer and the expertise of the sommelier. The event served as a platform to showcase Henderson’s culinary approach, which aligns with the publication’s long-standing advocacy for chefs working with local opportunities.