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Chef Mynhardt's Blog

Having people sit down at my table has always been such a privilege for me; an opportunity to show them a piece of my world and a piece of my heart and to bless them with hospitality and the celebration of life and then we have not even gotten to the food and the wine.”
Chef Mynhardt Joubert

Pissaladière

Pissaladière

03 October 2018

The provencal tastes of olives, anchovies and pastry is enough to send me to heaven. This is such a delicious simple and easy recipe to make and can be whipped up in minutes.

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Baked fish with country herbs and Laborie Sauvignon Blanc

Baked fish with country herbs and Laborie Sauvignon Blanc

03 October 2018

I love cooking with farmed trout first of all because it is responsible practice but also tastes really good and as some are farmed in sea water and dubbed ocean trout which I used for this recipe has a wonderful rich flavour. This recipe is great for entertaining and good for any event.

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