(12 Apr 2025)
SOUTH AFRICA SUSTAINABLE RESTAURANT
SOURCE: ASSOCIATED PRESS
RESTRICTION SUMMARY:
LENGTH: 7.01
ASSOCIATED PRESS
Cape Town, South Africa – 6 March 2025
1. Pan interior FYN restaurant
ASSOCIATED PRESS
Cape Town, South Africa – 7 March 2025
2. Chef frying kingklip fish in a pan
3. Kingklip fish is handed over to Executive Chef Bea Malherbe
4. Executive Chef Bea Malherbe places kingklip fish onto a plate
5. Bone broth is added to the kingklip fish
6. Completed dish of Atlantic ridge kingklip with spekboom, salty fingers, braaied bone broth, kapokbos tenkasu
7. SOUNDBITE (English): Bea Malherbe, Executive Chef, FYN restaurant:
“The food style at FYN is a mix of South African ingredients, ingredients that are true to the area whether it’s our seafood, our game, our vegetables, that we cook, and execute with a Japanese twist, using techniques that Japanese cuisine will use.”
8. Patrons seated at tables at FYN restaurant
9. Wide indigenous food garden at the Buitenverwachting Wine Estate
10. Pan of herbs on the indigenous food garden at the Buitenverwachting Wine Estate
11. Top shot of Chef Patron Peter Tempelhoff picking prenia
12. Close up prenia
13. SOUNDBITE (English) Peter Templehoff, Chef Patron FYN restaurant:
“Indigenes are water-wise, they’re delicious, they grow like mad in this environment and they’re not eaten by pests and baboons, and pests, and like insects, and even humans. They’re a great source of vitamins and nutrients and it’s kind of a no-brainer to also be cooking, in particular as a restauranteur and a chef, to be cooking with something unique, unique to the region, and something I’ve never cooked with before is incredible.”
ASSOCIATED PRESS
Cape Town, South Africa, 6 March 2025
14. Hein Goliath from non-profit organisation Abalobi arrives to deliver seafood to FYN restaurant
15. Various of Hein Goliath from non-profit organisation Abalobi taking fish caught by small scale fishermen into the FYN kitchen
16. FYN kitchen staff check the Abalobi fish delivery
ASSOCIATED PRESS
Cape Town, South Africa – 7 March 2025
17. FYN Executive Chef Bea Malherbe fillets the Cape Bream fish delivered by Abalobi
18. Cape Bream being cut into thin slices
19. SOUNDBITE (English) Hein Goliath, Abalobi Fish:
“What we do is to distribute cooler boxes with ice to the fishers, and that creates the opportunity for the fish to be in a better quality and I think because we address the quality issue, it becomes a product that restaurants can offer to their customers.”
20. Tilt up from diced tomato which is added to the Cape bream dish
21. Completed dish of Cape bream with persimmon, jalapeno, and kosho ponzu
22. FYN kitchen staffer cooking a piece of springbok
23. Close of springbok being carved
24. Sauce is added to the springbok dish
25. Completed dish of Outeniqua springbok with pine nut & local miso, roasted fig and prenia
26. A waiter carries a tray and serves the food to critic Steve Steinfeld
27. Zoom out of Steve Steinfeld checking and eating FYN’s Burnt Mushroom Custard with Hokkaido Milk Bun
28. SOUNDBITE (English): Steve Steinfeld, Food Critic:
“I’m really loving the interplay between Japanese technique and then South African ingredients. It’s super clever and it’s coming through really well in the menu. I really like the soutslaai with the almost sashimi like slices of yellowtail, and when it comes to the almost nigiri to then have that with some local, aged cheese is such an unexpected yet really refreshing and interesting pairing.”
ASSOCIATED PRESS
Cape Town, South Africa – 6 March 2025
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