JHB South East - May 2022

Made with love
Chef Mynhardt Joubert knows the meaning of generous hospitality and
foods of the gods ... cooking with love in his home and restaurant. He shared
these recipes ... the ones we’d make for our mums this month.
Frozen margaritas. Rock star West Coast oysters. Lavender and vanilla butter. Sweet potato
gnocchi with salmon cream. If you’re looking for a meal to spoil your mum this May, say hello
to Mynhardt Joubert. This chef has been cooking from his Station Street Kitchen in Paarl in the
Western Cape for the past five years, hosting dinners and using his home as a creative space and
photographic studio. And this book, My Station Street Kitchen, is a reflection of his kitchen and
the glorious meals that he creates. Mynhardt infuses everything he does with his enthusiasm,
exuberance and love of food that incorporates his life experiences, from his childhood on a farm
in the Eastern Free State to his travels around the world and through South Africa. After a career
in the arts, he found himself in the Cape, and falling in love with the world of food and wine.
He was part of a trio who started a wine bar and eatery at Riebeek-Kasteel, then entered, and
won, kykNET’s Kokkedoor reality food competition. He’s generous and warm and his personality
comes through in his cookbook, which is filled with hints and tips and stories about each recipe.
It’s not all flowery and fluffy (although we did select the prettiest dishes for our Mother’s Day
suggestions) ... there are recipes for proper hearty dishes too ... lamb tails with gremolata, slow
roasted beef cheeks with truffle-mash, French onion soup ... all perfect for when the weather
turns chilly. Beautiful, have-to-make-this inspiring photos, too. This Mother’s Day, make her the
meal, then give her the book. My Station Street Kitchen by Mynhardt Joubert. Penguin, R380
Compiled by: KYM ARGO
For this hibiscus gin & tonic with
cucumber, mint, berries and candy
stripe beetroot, you’ll need 1
cucumber, cut into ‘spaghetti’ strips
or ribbons; 1 x 200g punnet any fresh
berries (we like strawberries and
blueberries); 2 medium candy stripe
beetroots, rinsed and very thinly
sliced; 200ml (8 tots) your favourite
pink gin; 4 x 200ml bottles hibiscusflavoured
tonic water; a handful of
fresh mint, rinsed; and ice.
To make, divide the cucumber, berries
and beetroots into four gin glasses
and fill with ice. Pour 50ml (2 tots) of
gin in each glass and top up with the
tonic water. Garnish each glass with
mint and serve immediately.
20 Get It Joburg South • Alberton • Bedfordview • Greenstone • Modderfontein May 2022
GIS0506_020_1145492678.indd 20 2022/04/21 08:15:33