#Chefmynhardt
About Chef Mynhardt

My journey into food and wine probably already had it’s origins in my life as a performing artists where I started my career. There are so many similarities between the stage and the food industry: the wonderful creative energy, the intense discipline and the one opportunity to get it right!

I arrived in the Cape twelve years ago and found myself working in a Wine Bar in De Waterkant. A whole world of food and wine unbeknown to me before started unfolding in front of me and I fell hopelessly in love with the craft in all its facets and mediums. There is nothing more brilliant than preparing food with love and seeing how it influences people and lifts them to a higher state of being.

After spending some time in Cape Town managing restaurants my path led me to Riebeek Kasteel where I met the formidable Anton Espost and his wife Cecile. They had a dream to establish a peasant wine bar and eatery and so ‘Bar Bar Black Sheep’ was born. The memory of this time lies like a glimmering jewel in my mind. We cooked and prepared food of love locally sourced, much of it grown by ourselves and served in the simplest and most flavoursome combinations. The biggest lesson learned was that simple and honest food and wine will always have the best results.

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“What is your dream?”
the answer is easy:
“I am living it!”

After five years I took so many valuable lessons from this time in my life and rich in the experience of cooking heritage food with love entered kykNET’s reality cooking competition Kokkedoor. This proved to be an experience of a life time and with my cooking partner Tiaan we won the competition. Many good things flowed from this. I got to design and style my very first cook book for the Kokkedoor edition and together the two of us started cooking up a storm through South Africa.

Makietie a second cooking and decorating series was offered to us by kykNET and we shot the thirteen part series which aired earlier this year. I also got to write and style the cookbook for the series.

Through Makietie I got to know the brand managers from KWV and got to be appointed as the Brand Ambassador for the KWV marketing campaign for the next three years. Together we have started a wonderful collaborative website
www.mynhardt.co.za and we are currently producing online content for various social media platforms and for printed media. So many wonderful opportunities and doors have opened up for me and I found myself living a truly blessed life.
People often ask me: “What is your dream?” and the answer is easy: “I am living it!”

Mynhardt Johannes Tobias Joubert V

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Cheese and Fruit plate with Grape Preserve and Nut Brittle

The combination of extravagant flavours and ingredients for this combination dessert is the perfect way to end a dinner party or Sunday lunch.  Everybody can help themselves and the colours and richness of the preserve, brittle, cheeses and fruit will have everybody coming back for more.  The glorious richness of the Cathedral Cellar Tryptich is a match made in heaven.

 

Use all your favourite cheeses such as Gorgonzola, Brie, Camembert and combine with fresh fruit such as grapes, figs, pomegranates and serve with toasted nuts and our Red Grape Preserve and Cashew Nut Brittle

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Red grape preserve

Serves 4

Prep time: 5 min

Cooking time: 30 min

Ingredients

  1. 500g seedless red grapes, stalked
  2. 300g white sugar
  3. 50ml Fresh lemon juice
  4. 100ml water

Method

  1. Place the grapes, sugar and water in a medium sized pot and place on a low heat.
  2. Once the mix is slowly boiling, skim off some of the foam that might rise to the top. This will ensure a clear jam.
  3. The jam will cook for approx. half an hour before you can add the lemon juice. This will provide some pectin for the jam to set.
  4. Boil the jam for another 5 minutes or until it becomes syrupy.
  5. Pour the jam into a sterilised jar and seal properly.
  6. Let it cool down completely before opening the jar.

How to sterilize a jar

  1. Place the jar lid in a container and pour boiling water over it. Leave for at least 10 minutes.
  2. Fill the jar with boiling water and place in the microwave for 4 minutes on high.
  3. Once the jar and lid has been sterilised – pour your jam inside while the jar is still hot.
  4. Seal tightly and turn the jar on its lid side for the jar to form a vacuum.

Cashew nut brittle

Serves 4

Prep time: 5 min

Cooking time: 10 min

Ingredients

  1. 100g roasted and salted cashew nuts
  2. 125ml (1/2 cup) castor sugar
  3. 50ml water
  4. 5ml fresh lemon juice or apple cider vinegar

Method

  1. Place the castor sugar, water and lemon juice in a sauce pan over medium heat.
  2. Shake the pan until the sugar is dissolved. The mixture should not boil before the sugar is dissolved otherwise the mixture will crystallise.
  3. Boil the sugar mix until it starts to caramelise to a light brown colour.
  4. Take it off the heat and add the cashew nuts.
  5. Mix through and pour onto baking paper or a silicon mat.
  6. Once cool, break into shards or chop into bite size pieces.
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Pesto Verde with Squid Ink Pasta Black Salami and Parmesan

This dish just calls for a bunch of friends and a couple of bottles of Cathedral Cellar Shiraz.  It is easy to prepare and sure to wow the crowds.  It can be served as a starter course on a menu or as the main dish.  The Pesto Verde can be made well in advance and will keep for up to a week.  Use any good quality charcuterie and let it rain with parmesan just before serving.

 

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Serves 4 to 6

Prep time:  30 min

Cooking time:  12 minutes

Ingredients for the Pesto Verde:

  1. 200 g of your favourite mixed soft herbs like fresh coriander, basil and Italian parsley
  2. 150 ml of good quality olive oil
  3. 100 g of toasted pine nuts or any nuts of your choice
  4. 200 g of grated good quality hard cheese, parmesan or pecorino
  5. Salt and pepper

Method:

Place everything in a blender and blend until a course texture has developed, serve fresh or let it rest overnight

Ingredients for the Pasta:

  1. 200 g of Squid Ink Pasta, Squid Ink Spaghetti works best
  2. Prepared Pesto Verde
  3. 150 g of Black Salami or Charcuterie of your choice
  4. Couple of glugs of good quality olive oil
  5. Parmesan and Pine Nuts for garnish

Method:

  1. Cook the pasta as in a large pot of boiling well salted water until al dente, strain and sprinkle with some olive oil

2. Stir through the Pesto Verde and serve immediately with lashings of more olive oil, parmesan, pine nuts and generous helpings of salami or charcuterie

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Pesto Verde with Squid Ink Pasta Black Salami and Parmesan

This dish just calls for a bunch of friends and a couple of bottles of Cathedral Cellar Shiraz.  It is easy to prepare and sure to wow the crowds.  It can be served as a starter course on a menu or as the main dish.  The Pesto Verde can be made well in advance and will keep for up to a week.  Use any good quality charcuterie and let it rain with parmesan just before serving.

 

Welcome at my Table

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Serves 4 to 6

Prep time:  30 min

Cooking time:  12 minutes

Ingredients for the Pesto Verde:

  1. 200 g of your favourite mixed soft herbs like fresh coriander, basil and Italian parsley
  2. 150 ml of good quality olive oil
  3. 100 g of toasted pine nuts or any nuts of your choice
  4. 200 g of grated good quality hard cheese, parmesan or pecorino
  5. Salt and pepper

Method:

Place everything in a blender and blend until a course texture has developed, serve fresh or let it rest overnight

Ingredients for the Pasta:

  1. 200 g of Squid Ink Pasta, Squid Ink Spaghetti works best
  2. Prepared Pesto Verde
  3. 150 g of Black Salami or Charcuterie of your choice
  4. Couple of glugs of good quality olive oil
  5. Parmesan and Pine Nuts for garnish

Method:

  1. Cook the pasta as in a large pot of boiling well salted water until al dente, strain and sprinkle with some olive oil

2. Stir through the Pesto Verde and serve immediately with lashings of more olive oil, parmesan, pine nuts and generous helpings of salami or charcuterie

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Asparagus Panna Cotta with pancetta and Smoked Trout

Panna Cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of Asparagus and lightly smoked Trout which pares wonderfully with the Cathedral Cellar Sauvignon Blanc.  The acidity of the wine cuts through the creamy rich texture of this dish.  The Panna Cotta and Smoked Trout can be made well in advance and is sure to be a show stopper

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Serves: 4

Prep time – Panna Cotta 20 min

Prep time  – Ocean trout 30 – 45 min

Setting time: Minimum of 2 hours

Ingredients

Panna Cotta

  1. 50g fresh asparagus, blanched
  2. Handful of English spinach, washed and dried
  3. Half an onion, chopped
  4. 3 garlic cloves, chopped
  5. 2 tablespoons Olive Oil
  6. 1 teaspoon chicken stock powder
  7. 100ml fresh cream
  8. 200ml crème fraiche
  9. 200ml double cream yogurt
  10. 10g (1 sachet) gelatine powder, sponged in 50ml water
  11. Salt and pepper to taste

 

Method

  1. Fry the onion and garlic in the olive oil on a low heat until well cooked.
  2. Add the chicken stock and the cream and bring to a boil.
  3. Place the whole mix with the spinach and asparagus in a jug blender and blend until smooth.
  4. Pour through a sieve in a bowl and add the crème fraîche and double cream yogurt.
  5. Mix well and season to taste.
  6. Melt the sponged gelatine in the microwave for 10 to 20 seconds and add to the asparagus mix.
  7. Mix well so that there is no lumps.
  8. Pour the mix into dariole moulds or any other preferred mould and place in the fridge for a minimum of 2 hours or overnight.

    Serving

    Unmould the panna cottas with some warm water on a platter or on individual plates. Serve with pan fried pancetta, blanched asparagus and the smoked ocean trout.

    SMOKED TROUT RECIPE BELOW

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Asparagus Panna Cotta with pancetta and Smoked Trout

Panna Cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of Asparagus and lightly smoked Trout which pares wonderfully with the Cathedral Cellar Sauvignon Blanc.  The acidity of the wine cuts through the creamy rich texture of this dish.  The Panna Cotta and Smoked Trout can be made well in advance and is sure to be a show stopper

Welcome at my Table

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Smoked ocean trout

  1. 1 Whole fresh ocean trout, cleaned
  2. 1 Pack of oak barrel shavings
  3. Salt and Pepper to taste
  4. Zest and juice of 2 lemons

 

Smoked trout

  1. Make a small fire in your braai (we use a Weber) with charcoal and leave it until it is nice and warm.
  2. Place a piece of heavy duty foil on the grid.
  3. Place the whole fish on the foil and cover with a lid or more foil.
  4. Leave on the braai for approx. 20 minutes or until the fish is cooked but not dry.
  5. Take the fish off the grid and let it cool until you can remove the skin.
  6. Flake the fish and remove any small bones.
  7. Season to taste with salt and pepper
    8. Add the lemon zest and juice for extra flavour.
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Poached Mussels with MCC and Black Garlic and Anchovy Cream

We love cooking mussels as it is such a sustainable seafood and delicious at any time of the year!  This recipe calls for loads of fresh fennel and white wine with a dash of cream and our hero ingredient Black Garlic and it can be decadently lapped up with helpings of the Charcoal Pasta.  Make sure not to overcook the mussels and served immediately after poaching them with chilled glasses of your favourite MCC

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Serves 4

Prep time: 10 min

Cooking time: 5 min

Ingredients

  1. 1kg fresh West Coast mussels, cleaned (Do not put into fresh water)
  2. 1 large white onion, finely chopped
  3. 4 garlic cloves, finely chopped
  4. 1 medium sized fennel bulb with the leaves, finely chopped
  5. 2 tablespoons Olive Oil
  6. 250ml (1 cup) Cathedral Cellar Chardonnay
  7. 250ml (1 cup) fresh cream
  8. Salt and pepper to taste
  9. 20g (1 punnet) dill leaves, finely chopped


Method

  1. Fry the onion, garlic and fennel in the olive oil until well cooked and slightly browned.
  2. Add the Cathedral Cellar Chardonnay and bring to the boil.
  3. Add the mussels and cook for approx. 5 minutes or until the mussels open up.
  4. Add the cream and seasoning and mix through.
  5. Sprinkle the chopped dill over the mussels and serve
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Rolled Beef Fillet with Balsamic and Red Wine reduction

This is a decadent dish which calls for a decadent wine, I love the rich texture of the Cathedral Cellar Cabernet Sauvignon and it goes hand in hand with the gorgeous deep smoky flavours of the marinated grilled fillet.  Marinate the meat a day or two in advance and prepare with enough resting time before serving to your guests.  This recipe is easy to prepare and is perfect for a large group of friends and family

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Serves 6
Prep time: 10 minutes + overnigh
Cooking time: 20 minutes
Ingredients

  1. 1 beef filet, approx. 2kg, cleaned of any sinew
  2. 1 bottle of Cathedral Cellar Cabernet Sauvignon
  3. 3 tablespoons of whole mixed breyani spices (coriander, fennel, star anise seed, cinnamon, cumin, cardamom, bay leaves and cloves)
  4. 250ml (1 cup) Willow Creek Cabernet Sauvignon or Pomegranate balsamic vinegar
  5. 2 tablespoons brown sugar
  6. Mix of seasonal vegetables (baby aubergines, cabbages, tender stem broccoli and green beans

Method

  1. Place all the spices in a frying pan on a medium heat and toast until fragrant.
  2. Put the spices in a pestle and mortar or in a jug blender and grind until it forms a powder.
  3. Rub the spice mix into the fillet and place into a container.
  4. Pour over the bottle of Cathedral Cellar Cabernet Sauvignon and place into the fridge overnight.
  5. Take out the fillet from the fridge the next day and strain off the marinade into a sauce pan.
  6. Pour the balsamic vinegar and sugar with the sauce pan with the marinade and bring to a boil.
  7. Boil the mix until it becomes slightly thick and it covers the back of a spoon.
  8. You can braai the fillet or pan fry it for approx. 10 minutes per side.
  9. Let the fillet rest for about 10 minutes and slice according to your preference.
  10. You can grill the vegetables on the braai or on a griddle pan until charred but still crispy.
  11. Place your fillet slices on a platter.

12. Pour over the hot balsamic reduction and serve with the grilled vegetables.

 

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Fillet au Poivre with Truffle Flavoured French Fries

This fillet recipe has been a part of my life since I started cooking and it is always lovely to prepare for guests.  The truth is that it is really easy to cook and one just needs to have enough confidence to brave the flames of the flambé process and to let the meat rest in between cooking steps.  Go ahead and try it you will not be disappointed!
Serves 2
Prep time:  30 min
Cooking time:  12 minutes
Baking time:  30 to 40 minutes

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Ingredients:
1. 2 x 200 g good quality aged beef fillets
2. Willow Creek Olive oil
3. 125 ml of coarse black pepper
4. 100 ml of KWV 10 year old brandy
5. 500ml of cream
6. 4 medium sized potatoes
7. Willow Creek Truffle Flavoured Olive Oil

Method:

1. Heat up a skillet or sauce pan till really hot, rub the meat with the olive oil and roll in the coarse black pepper, pan fry the fillet on all sides until well seared and golden brown for about 4 to 5 minutes.
2. Pour the brandy into the pan and flambé until all the alcohol has burned off, immediately remove the meat and let it rest.
3. Add the cream to the pan and let it reduce to about half while continuously stirring, season with salt
4. Cut potatoes into thin French fries and towel dry with kitchen paper, place in a roasting tin and drizzle with Willow Creek Truffle Flavoured Olive Oil and oven roast for about 30 to 40 min
5. Place the fillets into a hot oven just before plating and warm for about 3 to 4 minutes just until the center of the meat is warm, serve with the sauce over and some hot black truffle oil French fries on the side.

For the fourth year, Chef Mynhardt Joubert will again set the stage for a sweet soirée with his iconic Free State fruitcakes. All for a very special cause and just in time for the festive season.

In aid of Monte Christo Miqlat (MCM), a non-profit company (NPC) situated in the Western Cape’s Paarl, Chef Mynhardt will partner with MOIR’S, SASKOKWV Brandy and Président Salted Butter in creating his beloved fruitcakes that fans have come to love.

“The organisation we are supporting this year, MCM, is doing incredible work. Our goal is to annually reach new communities with new needs,” says Chef Mynhardt.

Since 2002, MCM has been empowering impoverished families through holistic sustainable development programmes. In 2018, the charity distributed more than one million meals in the Drakenstein Valley alone. Aside from nutrition, MCM also provides sport programmes for young and old, a community care centre, after-school daycare, and facilitates care for the homeless.

Growing up in the Eastern Free State, Chef Mynhardt’s mother and grandmother played an integral part in his love for creative and inspiring cooking. The magic behind his annual Free State fruitcake recipe is no different and is bound to tickle taste buds all over South Africa this festive season.

“Christmas in South Africa is synonymous with cutting a fruitcake and sharing the sweet treat with loved ones. A few years ago, my sister sent me the most stunning fruitcake all the way from Bethlehem, and this fruitcake still resembles family to me. I believe we all have particular smells stored in our memories from the kitchens of our youth, and these have the ability to provide immense comfort. I found this again this year, a year with its fair amount of challenges!

“While baking these cakes, the familiar smell permeated my home and I was transported back to the home of my youth and to my family’s love and support. In a small way this comfort will now be paid forward with proceeds from cake sales going towards MCM. And perhaps there is some extra comfort to be found in the fact that these cakes are really baked with so much love and reverence for the family unit – whether we have it by blood or choice, and this is really what the festive season is about,” adds Chef Mynhardt.

With these cakes layered with so much genuine love, it’s no wonder that Chef Mynhardt’s love for the sweet delicacy has become somewhat of a tradition around festive tables.

Says Chef Mynhardt: “Our secret to a fruitcake with a difference? We bake with love, constantly keeping in mind the deserving people who will benefit from each and every cake sale. It’s an absolute highlight and the perfect opportunity to reflect on the year passed. A recipe only becomes something truly special when you pour your heart and soul into it.”

Only a limited amount of Chef Mynhardt’s festive fruitcakes are baked each year and are sold for R350 per cake. Secure yours by placing an order online or send an email to cake@mynhardt.co.za.

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Chef Mynhardt’s Free State Fruitcake Recipe

Ingredients

  • 250ml water
  • 310ml soft brown sugar
  • 1kg fruit cake mix (dried fruit and nuts)
  • 250g chopped dates
  • 250g golden sultanas
  • 250g roughly chopped cashew and macadamia nuts
  • 7ml MOIR’S baking soda
  • 250g Président Butter
  • 100g whole red glacé cherries
  • 100g whole green glacé cherries
  • 5 eggs beaten
  • 20ml vanilla extract
  • 125ml KWV Brandy
  • 625ml SASKO self-raising flour
  • 5ml salt
  • 5ml cinnamon powder

 

Method

  • Preheat oven to 120°C (250°F) and butter the inside of a high 25cm cake tin.
  • Line the tin with three layers of baking paper and re-butter the inside.
  • Slowly heat the first eight ingredients to boiling point and let it simmer for five minutes.
  • Remove the mixture from the heat and let it cool. Add the red and green cherries.
  • Combine the eggs, vanilla and brandy, and add it to the mixture.
  • Add the flour, cinnamon and salt, and mix well.
  • Spoon the mixture into the pan and bake for two hours. 
  • Let the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.
  • Regularly sprinkle over some more brandy to keep the cake moist.

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