This week we also took a trip to South Africa to visit a wellness retreat in the Cederberg Wilderness Area, a place that on top of offering breathtaking views features food from chef Floris Smithwho cooks with indigenous ingredients and old style cooking techniques that may have otherwise been forgotten.
Smith uses ingredients such as rooibos and fynbos when cooking, trying to incorporate these foods into the dishes he prepares.
This is a nice look at a part of the world not focused on for it's culinary offering and a piece that explores the work of a passionate chef on a mission.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.