Ambassador Chef Mynhardt Joubert adds his magical touch to two KWV Cathedral Cellar Wines…

Mynhardt Joubert, KWV Ambassador Chef

I remember going to the KWV Cellars in Paarl as a boy with my father to collect his annual quota of wine and seeing the wonders of the large wooden vats, three of them, large enough to hold dance parties inside, the sherry soleras and the brandy distilling copper pots.

One of the sights today behind the La Concorde Main Street Paarl office is the enormous Cathedral Cellar. The labels on the wines depict the Cathedral Cellar with beautiful copper line drawing and honours the cellar’s most impressive feature: its 32 massive oak barrels which measure approximately 3 meters in circumference, some of which tell the stories of the South African wine industry with intricate carvings. A perfect venue for large parties and the place after which the Cathedral Cellar premium wine portfolio is named. The two wines to which Mynhardt pays homage today are the Cathedral Cellar Shiraz and the Cathedral Cellar Chardonnay.

Mynhardt, in his typical quirky, highly professional way, has created a magnificent Beef fillet carpaccio served with black olive tapenade, vanilla green olives, an almond, olive oil and fig bread, and white anchovy and pistachio butter. A totally fabulous dish.

Beef fillet carpaccio served with black olive tapenade, vanilla green olives, an almond, olive oil
and fig bread, and white anchovy and pistachio butter

Mynhardt Joubert’s Beef fillet carpaccio served with black olive tapenade, vanilla green olives, an almond, olive oil fig bread and a white anchovy pistachio butter

Serves: 8-10 people

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Passive Time: overnight

Ease: A little effort

Carpaccio

  • Deli Co beef fillet, sinew removed
  • Some Willow Creek Privé olive oil, salt and pepper
  • A handful of parsley and chives, chopped
  • Zest of 2 lemons
  • President brie, camembert and creamy blue cheese to serve

Olive Tapenade

  • 160g Willow Creek black olives, pitted
  • 30ml capers
  • 4 anchovy fillets
  • 10ml red wine vinegar
  • 10ml dried Italian herbs

Vanilla Marinated Olives

  • 500g Willow Creek green olives in brine
  • 1/2 cup of the brine
  • 1/2 cup brown sugar
  • 1/2 cup white wine vinegar
  • 30ml vanilla bean paste

Almond, olive oil and fig bread

  • 1kg SASKO cake flour
  • 10g (1 sachet) instant yeast
  • 45ml brown sugar
  • 15ml salt
  • 200g Montagu almonds, chopped
  • 15ml aniseeds
  • 600ml lukewarm water
  • 200ml Willow Creek Director’s Reserve olive oil
  • A few rosemary sprigs
  • A few purple Parisian figs, halved

White anchovy and pistachio butter

  • 250g President butter, cubed and softened
  • 100g Montagu pistachios
  • 8 white anchovy fillets
  • White pepper to taste

Method 

Carpaccio

  1. Heat a large frying pan until smoking hot.
  2. Rub the fillet with the oil and season to taste.
  3. Sear the fillet on all sides for a few seconds until the surface is well browned. Cool.
  4. Mix the parsley and lemon zest together and roll the fillet in it.
  5. Wrap tightly in cling wrap and place in the freezer overnight.
  6. Unwrap the fillet and thinly slice with a very sharp knife.
  7. Serve the carpaccio with the tapenade, vanilla olives, bread, butter and cheese.

Olive tapenade

  1. Place all the ingredients in a food processor and blend to a paste. Keep chilled.

Vanilla marinated olives

  1. Mix all the ingredients together and keep chilled.

Almond, olive oil and fig bread

  1. Mix the flour, yeast, sugar, salt, almonds and aniseeds together.
  2. Add the water and oil and knead until the dough is elastic and there are no flour clumps.
  3. Place in an oiled bowl, cover and leave to proof for 45 minutes or until doubled in size.
  4. Knock down the dough and place in a large, prepared loaf tin or round cake tin. You can also divide the dough into 2 or 4 tins.
  5. Place the rosemary sprigs into the dough and the fig halves on top. Press slightly so that they sit into the dough.
  6. Leave to proof for about 20 minutes and bake until golden.
  7. Drizzle with some extra olive oil, slice and serve. XS

White anchovy and pistachio butter

  1. Toast the pistachios in a dry pan and place into a food processor.
  2. Blend until it becomes almost like a butter. Cool down.
  3. Place the remaining ingredients in a food processor and mix until light and pale.
  4. Add the pistachio and mix well.
  5. Keep at room temperature.

I received a large cool box filled with ingredients to create this dish. And what a dish.

The ingredients came from a number of sponsors

I know all of these product, thought Delico was new to me. Were I in Cape Town, I would drive to Riebeek Kasteel to buy my meat, the fillet which came in the hamper was beautifully trimmed and tender as a mother’s parting words, as my mother would say.  And wonderful flavour. We actually grilled half of it and served it with the White Anchovy & Pistachio Butter, should be declared a National Treasure.

Now, to the wines.

KWV Cathedral Cellar Chardonnay 2019

KWV Cathedral Cellar Shiraz 2018

Cathedral Cellar Chief Winemaker, Justin Corrans

Cathedral Cellar Chief Winemaker, Justin Corrans, says, “What a wonderful idea uniting these two traditional companions, olives and wine, in such a creative fashion,” says Justin, “the olive tapenade with the rare roasted fillet Carpaccio echo the moody black olive and charcuterie aromas and fleshy palate of the Cathedral Cellar Shiraz. The delicious vanilla marinated olives and almond bread with anchovy and pistachio butter is an unbelievable sensory match for the Cathedral Cellar Chardonnay, which mirrors the food components’ taste with toasty vanillin and delicate almond blossom notes and its creamy mouthfeel.”

Cathedral Cellar brand manager, Tanya Blokdyk

“In a time that we are all still navigating the havoc wrecked by the coronavirus, the team at Cathedral Cellar hopes the story of resilience inspires perseverance. Harnessing challenges and weaving it into your story is easier to do when you take time to appreciate ‘small pleasures’, like a glass of Cathedral Cellar wine, a well-cooked meal, bread, hands in the soil, observing nature and taking time to find significance in the insignificant,” says Cathedral Cellar brand manager, Tanya Blokdyk.

Read more about Mynhardt Joubert – CLICK HERE

Read more about KWV Wines – CLICK HERE

 

 

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