In Menu Inspiration

Giving guests the personal touch, Chef Mynhardt Joubert will be hosting a fynbos-inspired Christmas lunch at his home-based, long-table restaurant in Paarl. Each of the four courses will be paired with wines and aged brandies from KWV’s Empyreach Collective range, and the lunch is priced at R650 a head. Says Chef Mynhardt: “Christmas is a very special time for me, I love the energy and the congeniality of the festive season, and this year’s Festive Table will definitely reflect the giving, happy and generous spirit of the season.”

Chef Mynhardt, who is an ambassador of KWV wines and who has just been appointed ambassador for Karusaf free-range lamb, drew inspiration from these brands to create the below menu:

Cruxland Gin Table

KWV Cruxland artisanal gin served with Barker and Quin tonic water, soft dates, cinnamon, fresh ginger, cucumber, mint and Fynbos Honey

Rooibos Tea Smoked Tomato Panzanella Salad

Rooibos Tea smoked tomato sauce served with vine roasted tomatoes, smoked mozzarella, cucumber, home made ciabatta with fresh herbs. (Served with KWV The Mentors Chenin Blanc 2012)

Asparagus with Wild Rosemary and Trout

Seasonal asparagus served with a wild rosemary, white wine cream sauce with trout, parmesan and caper berries. (Served with KWV The Mentors Chardonnay 2013)

Buchu Roasted Karoo Leg of Lamb with Duck Fat Potatoes

Karoo leg of lamb wrapped in buchu branches and slow cooked served with duck fat roasted potatoes, cinnamon pumpkin puree and red wine sauce (Served with The Mentors Orchestra 2013)

Christmas Fruit Cake Cassata and Berries

Home made ice cream with Christmas fruit cake, grilled seasonal peaches and a Fynbos honey and KWV brandy sauce (Served with KWV 12, 15 and 20-year-old brandies)
For more information, email chef@mynhardt.co.za

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