On 11 November, we joined Relais & Châteaux chefs across the world for the Food for Change campaign. This year’s theme, Plant the Future, asked us to champion biodiversity, spotlight regenerative ingredients, and embrace a plant-rich approach in our kitchen.

We created a tasting menu that highlighted simple, garden-driven components from our aquaponics project. The goal was to show how everyday produce can shape a thoughtful, sustainable culinary experience. Clean flavours. Intentional choices. A menu grounded in simple beginnings.

The menu included:
• Herbed focaccia with tomato jam and spiced extras
• Sundried tomato and basil arancini with smoked red pepper and berry notes
• Green bean risotto with toasted seeds and a red wine reduction
• Coconut sorbet
• Pistachio-crusted eggplant with spekboom chutney and vegetable sides
• A milk tart puff with chocolate, vanilla bean custard, and fresh berries

Each course carried the spirit of the campaign, but one dish captured the idea most clearly: the Sundried Tomato and Basil Arancini. Straightforward ingredients transformed with intention.

Here’s how to bring it to life at home..

Being part of Food for Change reminded us why we value sustainable cooking.
You learn more when you touch the plants.
You taste more when you know where something comes from.
You care more when you’re part of the process.

We’re proud to stand with the Relais & Châteaux community as we plant the future, one ingredient at a time.