Iconic Stellenbosch hotel Oude Werf has a new chef.
Jeromy Joubert joined the team in May 2016.
Joubert spent seven years working at Oude Werf’s sister hotel, the Vineyard Hotel in Newlands.
“My years at the Vineyard Hotel were the best of my career so far and when I saw the advertisement I jumped at the opportunity. I am so thrilled to be a part of this great group of hotels again,” he is quoted as saying in a press release.
Joubert started his chef career in the South African infantry and in 1994 was awarded Best Chef, 4 South African Infantry Battalion. He has since worked in and around the Western Cape and on the Fiji Islands. To take up his post at Oude Werf, he relocated from Tanzania where he was Executive Chef at Arusha Coffee Lodge.
Joubert emphasises how important it is to be organised and not to compromise on quality. “Walking into any new kitchen can be daunting. One needs to ascertain the core structure of how the kitchen functions, its rhythm and flow – from equipment and suppliers, to the heart of the engine, the staff. And of course, freshness and quality are not negotiable!”
Chef Jeromy’s recipe:
Mixed mushroom spaggetini with rocket, truffle oil and mascarpone
2 tbsp. butter
A good extra virgin olive oil
1 and half cups mixed mushrooms (portebellini, oyster, shitake, chanterelle)
Finely chopped garlic
1 cup cooked spaggetini
Fine white pepper (whole freshly cracked can be a bit sharp, but not a no no)
1tbsp. chopped parsley
Black truffle oil
A good parmesan (eg. Grana Padano or Parmigiano Reggiano. Don’t buy that packet grated stuff, it’s terrible.)
Ten or so rocket leaves
TIP: “You are looking for fruity flavoured mushrooms with a bit of contrast in texture. Some mushrooms are available in dried form and not as readily available but supermarkets do stock some exotic forms. Just soak in some water until soft. Remove them from the water and give a gentle squeeze when removing. Some have to be peeled, others torn and some diced.”
In a relatively hot frying pan add butter and a splash of olive all.
Add mushrooms immediately, sauté for a maximum of 4 minutes, add garlic and fry for a further 1 minute. Then add spaggetini and toss it all together. Add salt and pepper to taste. Serve with chopped parsley, a dollop of mascarpone and a drizzle of truffle oil. Sprinkle a good amount of freshly grated parmesan and mix in the rocket.
IOL, adapted from a press release