From field to fine dining
Celebrating one of South Africa’s most beloved grains
Humble, resilient, and often underestimated, corn is an ingredient that doesn’t demand the spotlight it so rightly deserves.
When the Palace of the Lost City first contacted me about an exciting collaboration to elevate the culinary offering at the Crystal Court, I knew immediately that I wanted to work with some of South Africa’s most iconic heritage flavours and ingredients.
The collaboration launched with a spotlight on heirloom corn and other types of maize that shape South African cuisine. The goal was to showcase how corn is consumed in various forms, from traditional pap to contemporary dishes that fit the label of fine dining, while celebrating its cultural significance, its role in local food security, and its versatility in recipes.
Guests of The Palace can also enjoy this theme through the elaborate installations in the Crystal Court, where the contrast between this humble ingredient and the opulent setting elevates it to its well-deserved pedestal.
Corn’s journey to Africa
The story of corn in Southern Africa begins long before it appeared on restaurant menus or supermarket shelves. Arriving from the Americas in the late 16th century, maize took root in Southern African soil, quickly becoming a dominant crop. Unlike industrial hybrids grown today, the early varieties were Flint and Dent maize, hardy, high in fibre, and rich with earthy, nutty flavours. These heirloom strains, with their speckled kernels of white, yellow, red, and blue, thrived in rural communities, adapted to local conditions and culinary traditions.
Though modern agriculture has sidelined these colourful cultivars in favour of high-yield monocultures, they still survive in isolated pockets, guarded by tradition and passed down like heirlooms. In areas surrounding Pilanesberg where The Palace is located, communities have preserved age-old techniques for preparing and enjoying maize. This inspired how we wanted to include it as the first star ingredient in The Palace collaboration.
The role of corn in South Africa
From the soft pap (maize porridge) served with tomato relish or chakalaka, to the roasted kernels sold on street corners, corn is both food and culture in South Africa. It sits at the heart of local economies, family meals and community celebrations, and for many, it represents security.
As a harvested ingredient corn is dependable, drought-resistant and adaptable. But it also carries the taste of childhood memories and the comfort of familiarity and nostalgia.
In an age of globalisation, it is comforting to be reminded that sometimes the most profound flavours can be found close to home.
The Lost Ingredients at the Palace of the Lost City
When it comes to the Crystal Court breakfast buffet and the elevated tray menu available to The Palace guests, we wanted to explore corn’s textures, versatility, flavour and story, reimagined through the lens of The Palace and its iconic South African status.
Some of the dishes guests can look forward to include corn bread, tartlets, popcorn butter, corn post toasties and a selection of elevated breakfast essentials.
We’re inviting guests not only to savour the dishes, but to connect with their origins and the surrounding landscape.
