Chef Mynhardt Joubert’s famous fruit cakes are on sale again. This experiential chef and home cook introduced food lovers to an early Christmas last year, when he released a home-cooked batch of only 200 of his moist, brandy-drenched fruit cakes – which sold out in a matter of weeks.
In response to the popularity of these festive cakes, chef will be baking another batch for consumers to ‘nurse’ with dollops of KWV’s brandy in the lead-up to the festive season. The first batch of his famous fruit cakes will be on sale at the annual Festive Ideas Market from Wednesday 25 October till Sunday 29 October at Simondium Country Lodge, situated between Paarl and Franschhoek. Chef Mynhardt will donate 10% of sales from his fruitcakes to his adopted charity “The Island of Hope” in Paarl.
Chef Mynhardt’s festive fruitcakes can also be bought online for R250 via www.mynhardt.co.za.
His famous fruit cake recipe draws on his Free State roots, and celebrates the familial aspect associated with the festive period: “Three years ago, my sister baked me one and mailed it to me all the way from Bethlehem in die Eastern Free State, packaged in an old-fashioned tin. That day I started eating fruit cake and to this day, I still bake her recipe every year.”
This chef is also not deterred by the fact that many people have pre-supposed opinions about fruit cake: “After introducing my first batch of fruitcakes last year, I was surprised by many people who told me that they didn’t like fruitcake – until they tasted these!”
The secret, he reveals, is to not use too many foreign spices like nutmeg, or to add too much brandy, which will give the cake a heavy texture, to go sparingly with raisins and to use sultanas instead and to serve it with something light like home-made ginger ice cream. “Finally, I have a very gentle hand when mixing the batter for the cake, as vigorous, over mixing will crush all the delicious key ingredients like the nuts and whole cherries.”
These cakes are also launched as a prelim to Chef Mynhardt’s popular Festive Tables, with bookings now being accepted for November and December festive lunch and dinners. These intimate long-table events – which reflect Chef Mynhardt’s principle of generosity – allow for 20 to 30 guests to have a very intimate dining experience.
Lunch and dinners take place at Chef Mynhardt’s cosy, home-based, long-table restaurant, in Stasie Street, Paarl. Lunch and dinners take place from 1 November to 16 December at Chef Mynhardt’s cosy, home-based, long-table restaurant, in Stasie Street, Paarl. This year, he is preparing a ‘festive table’ which includes Chef Mynhardt’s famous Christmas Cake – paired to wines and aged brandies from KWV’s premium range – for only R650 per person.
Bookings for Chef Mynhardt’s Joubert Festive Table are accepted now.
For more information, or to make bookings or place orders for fruit cake, visit www.mynhardt.co.za/, or follow him on Social media: @MynhardtJ (Twitter); @mynhardtj (Instagram) and @MynhardtJ (Facebook).