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  • Delaille Raubenheimer

Spicing Things Up with Chef Mynhardt Joubert & Cathedral Cellar

Spice has been associated with mystic properties and was worth more than gold and precious stones... With the days getting longer and the sun burning hotter, Cathedral Cellar, together with its Ambassador Chef, chef Mynhardt Joubert, are casting a renewed spotlight on the importance of spice.


Fresh and flavourful! The Sumac-flavoured brown rice, juicy chicken and citrus flavours pair beautifully with the Cathedral Cellar Sauvignon Blanc.

Serves: 4 - 6

Prep Time: 45 minutes and can be done in advance

Easy to prepare


o 2 cups of raw brown rice.

o 3 grated cloves of garlic

o 3 tablespoons of Willowcreek Persian Lime flavoured olive oil

o 2 tablespoons of sumac

o 4 chicken breast fillets

o 2 cups of tomato sliced

o Handful of fresh radishes sliced and chilled in ice water

o Sliced cucumber

o Sliced red onion

o Sliced red pepper

o Chopped fresh mint and flat leaf parsley

o Juice and rind of two lemons and two tangerines

o Willowcreek extra virgin Frantoio Olive Oil

o 1 cup of pomegranate arils


o Cook the rice to specification on packet - strain and cool

o Blend the garlic, Persian Lime olive oil and sumac together

o Pour half of the mixture over the cooling brown rice and stir

o Heat a skillet over medium heat, brush the chicken thighs with remainder of liquid and pan fry till golden brown in some olive oil for about 5 minutes a side, set aside to cool

o Combine the tomatoes, radishes, cucumber, red onion, peppers, mint and parsley in a bowl and toss with the lemon and tangerine juice and rind with some Frantoio olive oil - season to taste

o Spoon rice onto a serving platter followed by the freshly tossed ingredients and the chicken then garnish with the pomegranates and more fresh herbs

o Serve with chilled Cathedral Cellar Sauvignon Blanc


The Vietnamese word Pho is directly derived from the French term ‘Pot au Feu’ which means ‘pot from the fire’ and it is a direct influence from the French military presence in Vietnam. The secret beauty and depth of this dish is all in the Asian beef broth which should ideally be made a day in advance. The dish is served with Jasmine Rice Balls assembled in a bowl with fresh herbs, chillies and raw fillet which gets cooked as the piping hot stock is spooned over the ingredients. The result is a heavenly mixture of fresh, exotic, spicy and earthy umami flavours that hit your senses all at once. This is a wonderful dish to serve at a dinner party and can easily be prepped and made in advance. The original recipe is from Rick Steins “Far Eastern Odyssey” and our hero spice in this dish is chillies and designated to be paired with Cathedral Cellar Triptych.

Serves: 4 - 6

Prep Time: 1 day in advance

Assembly time: 10 minutes

Easy to prepare


o 50 grams of ginger cut into pieces

o 400 grams of shallots

o 5-star aniseeds

o 3 cinnamon sticks

o 1 teaspoon of fennel seeds

o 1 kg of beef shin

o 1 kg of beef marrow bones

o 2 celery sticks roughly chopped

o 3 carrots roughly chopped

o 2 onions roughly chopped

o 8 cloves

o 1 teaspoon of black pepper corns


o Smash the ginger & shallots with a rolling pin on a wooden board and set aside

o Heat a large pot and dry roast the aniseed, cinnamon sticks, and fennel until toasted brown. Add the shallots and ginger to the pot and cook for 10 minutes

o Add the beef, marrow bones, celery, carrots, onions, cloves and pepper and cover with 5 liters of water - cook for 5 hours, strain and refrigerate overnight


o 2 cups of jasmine rice cooked to instruction - set aside to cool

o 500g of beef fillet thinly sliced

o Fresh mint, basil, coriander, and chives

o Fresh birds-eye chilies chopped


o Heat the beef broth until piping hot

o Wet your hands and roll the jasmine rice into medium sized rice balls and place on a greased oven try - heat in a hot oven for 10 minutes before serving

o Place the rice balls, sliced fillet, fresh herbs and chilies in bowls and spoon the hot stock over the ingredients

o Drizzle with Willowcreek Basil and Coriander-flavoured olive oil

o Serve immediately, paired with Cathedral Cellar Triptych


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