The gourmet journey from town to country, nutrition to sustainability

COUNTRY LIFE features fine country chefs in each issue, what a treat to meet up with two chefs who will be highlighted in future editions. Mynhardt Joubert’s kitchen in Paarl is a warm, eclectic, intimate environment in which he entertains between 10 and 30 guests with enviable bon viveur. The shoot was a visual explosion of colourful splendour at which photographer Francois Pistorius seamlessly and creatively captured each nuance of the setting, the delicious dishes and Mynhardt’s generous and warm personality. The next day it was off to one-plated Chef’s Warehouse at Maison to shoot talented chef and co-owner David Schneider, to capture the clucking chickens and friendly pig – before an array of beautiful, innovative dishes came out of the kitchen with skill and dexterity. Perfectly sourced, seasoned and presented, each one worthy of oohs and aahs. I managed the treat of reviewing the restaurant last week, and the tasty snapshots will remain etched in my memory until the mag hits the street. The ultimate treat for me is always to reflect and write about the experiences and the people who make them stand-outs.

Chefs Warehouse Maison

Sustainability is one of the many criteria carefully considered when evaluating restaurants for plate ratings and awards in the JHP Gourmet Guide. Iconic chef Luke Dale Roberts of three-plated restaurant The Test Kitchen and winner of the 2019 SWISS Culinary Innovation Award joined the ‘Chefs for Change’ initiative in Kenya this week. Their aim? To protect the planet and its people by transforming lives through the provision of sustainable sources of protein and providing local fish farmers with access to high-value markets to increase their incomes. We applaud Luke for joining other respected chefs in highlighting the need for ethical sourcing and responsible practices.

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At a farm much closer to home, boasting acres of beauty, is Stanford Valley Guest Farm. Chef Marc Robert is teaming up with Giant Periwinkle wine maker, Pierre-Jacques Rabie, to bring you the ultimate seven-course tasting menu experience. Head to the valley on Saturday 8 June to experience true tranquillity before enjoying an evening of superb country food, wine and art, at R695 per person.

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Nourish at Santé Wellness Retreat and Spa has launched a five-course lunch inspired by the seasons. Using fresh ingredients sourced from their estate, the menu offers a guilt-free eating-experience that is nutritional and preservative free. Stay healthy. Book for lunch on Fridays and Saturdays, at a cost of R395.

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Be sure to relax this weekend before Monday…when you can devour our Winter issue of the Gourmet Guide online magazine, free for you to read, download, print and share.

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