The Greenhouse
Arriving at The Cellars-Hohenort hotel in Constantia, copywriter Tamlin and I were in hysterics. The excitement and anticipation of meeting and interviewing the Peter Tempelhoff, Executive Head Chef at The Greenhouse, was too much. We were so hysterical in fact, that we got lost trying to find the hotel and whipped out the map only metres away from the actual entrance.
Perhaps it was the atmosphere of the estate, and not just Tempelhoff’s reputation and good looks… but we were both a little in love by the end of the interview. The Cellars-Hohenort is ideal for any romantic occasion, whether a honeymoon, marriage proposal, or merely a date to impress.
The magnificent gardens on the estate end at a forest’s edge, leading up to the slopes of Table Mountain and each building here is the picture of perfection. We would not expect anything less from a Relais & Châteaux establishment.
- Read Hornygrazer Ross Bowers’ review of The Greenhouse here.
We were here to interview Peter, a chef with 9 Rossouw stars under his belt within the Liz McGrath Collection, and Executive Head Chef of the highly acclaimed restaurant, The Greenhouse. Peter oversees 5 celebrated restaurants within ‘The Collection by Liz McGrath, such as The Pavilion, Sand at The Plettenberg, Seafood at the Marine and The Conservatory. To read more, visit Peter’s website.
On a sunny Cape Town day, we sat back on chairs on the veranda of Cellars-Hohenort with Peter. Coffees arrived with shortbread ducks with chocolate eyes. Peter laughed as I hastily decapitated mine and then introduced himself to us, in that suave American accent of his – gained from time spent in the US. Flirtations aside, we began our Q&A session, as birds tweeted in the trees and guests splashed in the pool down below. Not a bad venue for an interview…
The Q&As
Q: What is your favourite and least favourite ingredient?
(Peter laughs telling us that that is like asking which is his favourite kid. After naming various controversial items, off the record, he tells us) Big Num-nums! (We’re shocked, picturing big topless African mamas. What on earth could he mean by big num-nums? Peter explained that these are in fact red berries, indigenous to South Africa and useful for making jellies, sorbets and purees.)
Q: What is your favourite hobby outside of the kitchen?
A whiskey in the pub. I suppose I can’t say that either. So maybe golfing, but I don’t have much time for that.
Q: Which dish sums you up as a chef?
Camembert cheesecake. It’s playful. You don’t taste what you see. It’s a surprise… There actually isn’t any Camembert in it.
Q: Where have you been on safari?
Singita in South Africa. I was asked to try out for a job at Singita a long time ago and we had a competition between some chefs. As I was taking the plate of food to the judges there was a pride of lions exactly where I had to walk. I decided then and there that the bush wasn’t for me, but I’d love to go back and visit.
Q: Where were your favourite and least favourite meals in Africa?
My favourite was when I was a young chef at the Grande Roche hotel in Paarl. Raymond Blanc came over and brought the most incredible ingredients from France. The meal he created changed me as a chef and I knew this was the career for me. Least favourite – mopani worms in Swaziland (he shakes his head recalling this less than tasty experience.)
Q: What destination are you still dying to visit?
Brazil – for the food.
Q: What current food trend can you not stand?
Foraging! Who has time to forage?!
Q: You began your career at Grande Roche. How did this shape your career as a chef?
At the time it was one of the strictest and best kitchens to work at in South Africa. There was lots of European chefs in the kitchen and as a young chef, the experience ensured I never picked up the bad habits that are so hard to get rid of later in your career.
Q: What was it like to work with Marco Pierre White in London?
A little scary at times. He towers over you. He’s loud and very smart. He would walk into the kitchen and with only the slightest glance he could tell when you were doing a very specific technique in the wrong way. (At this point Peter launched into a series of fancy French words describing various kitchen techniques, but these, not surprisingly, went straight over our heads.)
Q: Where is your favourite travel destination in the world?
Japan. I could eat Japanese food for the rest of my life. There is such a variety of styles of cooking, so many flavours!
Q: What kind of dining experience do you try and create at The Greenhouse?
We have a great team of waiters and chefs. They create memorable experiences and all the little touches of flowers and music create the perfect ambiance. Our service is very interactive with our guests.
Q: What is your thought process when you begin to construct a new dish?
The seasons – we don’t import anything. I choose the protein and then I create the dish around that. Everything has to be considered – acidity, saltiness, creamyness, texture. There is always a story behind the dishes and we have lots of disasters in the trial period.
Q: How does the South African dining experience compare with the rest of the world?
We are blessed with fantastic venison – springbok, impala, kudu… South African dining brings in all the senses and we have some of the most picturesque restaurants in the world.
Q: Why has Cape Town become such a hub for foodies and the restaurant industry?
The lifestyle in Cape Town is the best. From every angle, food and wine is part of your life. Not like Paris – that was depressing, very grey. (He wrinkles his nose.)
Q: In one word, how would you sum up the South African dining experience?
Eclectic.
After the interview, we curious copywriters spent some time sneakily ambling through the manicured gardens of the The Cellars-Hohenort. It was difficult to leave; the gardens stretch on forever and are encompassed by towering trees so that it feels as though you’re in a world of your own.
It’s no wonder that this has been the filming location of certain Hollywood movies; with the likes of Meg Ryan and William H Macy having filmed here. And with dishes by the talented Peter Tempelhoff, who, had we any influence, we would knight a Sir, we strongly recommend a visit to The Greenhouse.
- Try the Dom Perignon Tasting Menu – be sure to give 24 hours notice. This six course menu will set you back R3200 a couple with dishes named after the different virtues of Dom Perignon: Precise, Vibrant, Sensual, Seamless, Complex and Rhythmic.
Our expert consultants at Rhino Africa will help tailor-make your dream itinerary to Cape Town and the Cape Winelands, so contact us now to take the first step in planning your African adventure.