Chef Mynhardt Joubert
Chef Mynhardt Joubert
Sophia Adonis’ pickled Fish Cakes and Mosbolletjies
Sophia Adonis’ pickled Fish Cakes and Mosbolletjies
Honey and Figs
Honey and Figs
Free range Roast Lamb and Figs with Gorgonzola Tagliatelle
Free range Roast Lamb and Figs with Gorgonzola Tagliatelle

Chef Mynhart Joubert’s career began in 2013 when he was joint winner of kykNET’s first reality cooking show Kokkedoor, after which he honed his restaurateur skills at Bar-Bar Blacksheep in Riebeek Kasteel.

I was recently invited to 24 Stasie, his home-based bistro style restaurant. The intimate setting seats between 10 and 30 people, allowing them to enjoy an exclusive dinner or lunch. The venue is charming and we immediately felt the warmth of Chef Maynard's hospitality – after all he was welcoming us into his personal kitchen and dining room.

The menu focuses on flavour combinations inspired by the season, for diners to experience a unique, delicious and generous dinner or lunch, expertly paired with wines from some of South Africa’s top estates.

The Easter-inspired menu featured a full spectrum of flavours: rich, spicy, delicate and sweet, with Chef Mayhart drawing inspiration from seasonal pumpkins and figs, organic and free range lamb, exotic fruit like quince and cherries, and traditional favourites, like pickled fish.

For April, diners can expect to see variations of the food-and-wine paired menu scribbled on the blackboard at his Chef’s table:

Pumpkin Ciabatta, with Almond Butter and Cherry Jam – Paired with Laborie Rosé

Fried Green Baby Tomatoes (at the Whistle Stop Café) – Paired with KWV Classic Chenin Blanc

Sophia Adonis’ pickled Fish Cakes and Mosbolletjies – Paired with KWV Classic Moscato

Roast Lamb and Figs with Gorgonzola Tagliatelle – Paired with KWV Classic Petit Verdot

Quince Jelly with Camembert and Honey – Paired with KWV Cape Tawny

The main course is lamb sourced from Karoo-based Karusaf lamb, a farm-to-table, integrity-lead boutique butcher in Williston, which only stocks natural, hormone-free and free range Certified Karoo Meat of Origin.

Joubert is fast becoming known as an experiential chef with a unique approach to food, food styling and events.

A seat at Chef Mynhardt’s table can be booked and tailormade according to guests’ particular needs. Costs are R450 to R650 per head, including wines.

For more information on Chef Mynhardt, visit /http://mynhardt.co.za/