June 2, 2026
Farm-to-fire… Chef Peter Tempelhoff and team’s exciting new offering at Boschendal is a deep dive into the farm’s superb produce. Focussed on fire, Arum has transformed the original 1812 cellar, with three beautifully designed spaces and a bright conservatory, looking out over the organic vegetable gardens of the heritage estate. “Boschendal is one of South Africa’s greatest agricultural gems,” says Peter. “Arum is our way of telling its story – through its produce, history, and, of course, its wine.”
Executive chef (and partner) Travis Finch works with the estate’s gardeners and farmers to create a short but delicious menu that changes with the daily harvest. They’re growing heirloom vegetable varieties, indigenous edible plants and herbs, and cultivating mushrooms in the woodlands to harvest once the winter rains fall. Depending on the season the à la carte menu might star Angus beef from the farm, simply grilled over the fire accompanied by a sumptuous ode to the humble carrot; a beautiful octopus with layers of smoky spice; stracciatella with roast beetroot; or farm charcuterie with fabulous focaccia.
The Fyn group’s inimitable Jennifer Hugé works her magic in cocktails and elixirs from the farm’s shrubs and botanicals, and has embarked on an inspired collaboration with the Boschendal winemakers to create a bespoke Arum label of single-varietal wines… the superb Alicante Bouschet in particular is one to look out for.
The flavours of the farm, superbly executed with deft simplicity and panache.
