Diners are increasingly attuned to the ingredients in what they eat, with some seeking to exploit the health and fitness benefits of certain foods and others seeking to avoid allergens or unwanted calories. With this in mind, executive chef David Goodridge took a new approach to the breakfast buffet at Anassa’s Amphora: ‘We want there to be something for everybody,’ he explains. Take, for example, the cereals, yoghurt, and fruit station—the kitchen staff started by deconstructing the muesli, separating its ingredients so that you can build your own breakfast. Grab a bowl and choose from a variety of cereals, such as buckwheat, organic quinoa, or rye flakes—there is also an ample supply of gluten free options. Then consider adding a superfood—an ingredient rich in compounds (such as antioxidants or fatty acids) thought beneficial to good heath: the buffet includes goji berries, oven-roasted pumpkin seeds, flax, chia, and dried cranberries. Next comes a dairy product like milk or Greek yoghurt—or a non-dairy alternative like almond milk with chia and agave syrup. If you’d like to sweeten the mix, select from a range of refined and non-refined sugars; there’s also a selection of fresh and dried fruit. Other serving stations take a similar approach: jams are available with or without sugar, pastries come in gluten-free varieties, and the live cooking station has a daily Anassa Wellbeing Special along with traditional breakfast fare. Every guest deserves to get the day off to a good start—and enjoy a sense of wellbeing.
