#chefmynhardt

La Grande Vie with Laborie The stakes seem to be so high, it was wonderful reconsider the steaks with @mynhardtj and @laborie_wines @mynhardtj paired @laborie_wines Cabernet Sauvignon with one of his sensational recipes. He elaborated: “I was really inspired by the generous, full-bodied character of the Laborie Cabernet Sauvignon, which I opted with a Côte de Boeuf with Lavender and Olive Marinade served with stacked Ratatouille – a beautiful range of complementary flavours drenched in French and South African character.” Quite Grande #Laborie #ChefMynhardt #TasteLetsSee (at Johannesburg) https://www.instagram.com/p/CdY2eCgKoEN/?igshid=NGJjMDIxMWI=

La Grande Vie 💙💫 @laborie_wines, @mynhardtj and @jeanritine said: self care for the Spring Equinox. Looking forward to exploring new recipes and pairings in style “The active pursuit of beauty, or that which pleases the senses is a way to augment life, a joyful concept which permeates culture. From one’s surroundings, to the food one serves and yes, the wine one pours. With Laborie, every act is an opportunity to engage with your senses, to activate the ‘grande vie’.”- @tanyablokdyk, @laborie_wines Brand Manager #TasteLetsSee #Laborie #ChefMynhardt (at Johannesburg) https://www.instagram.com/p/CUH2a7sq42U/?utm_medium=tumblr

Cathedral Cellar Sundays 🫒 Chef @mynhardtj Beef Fillet Carpaccio paired with KWV Cathedral Cellar Shiraz 2018 Serves: 8-10 people Prep time: 30 minutes Cooking time: 30 minutes Passive time: overnight Chef says a little effort Ingredients 1. 1 @delicofarmstyle beef fillet, sinew removed 2. Some @willowcreekoliveestate k Privé olive oil 3. Salt, pepper, herbs, lemon zest 4. @presidentcheese Brie, Camembert and creamy blue cheese to serve Method 1. Heat a large pan 2. Rub the fillet with oil and seasoning 3. Sear the fillet on all sides momentarily to brown the surface, then hook 4. Mix herbs and lemon zest, roll the fillet in it 5. Wrap in cling wrap, freeze overnight 6. Unwrap and thinly slice the fillet 7. Serve your carpaccio with tapenade, vanilla olives, bread, butter and cheese #TasteLetsSee #chefmynhardt #kwvcathedralcellar (at Johannesburg) https://www.instagram.com/p/CQ6PrSDpuj5/?utm_medium=tumblr

The Sacrosanctity and Synergy of Sundays 🫒 Through @mynhardtj and @kwv_cathedralcellar’s vision and generosity, our Sunday was made even more special. Like the millennial long synergy between wine and olives, the recipes for Beef Carpaccio, Pistachio and Anchovy Butter, Almond, Olive and Fig Bread, Olive Tapenade and so many more exquisite treats were such a handsome match for @kwv_cathedralcellar Shiraz 2018. Sublime Sunday. Thank you to my family for making time. #TasteLetsSee #ChefMynhardt #kwvcathedralcellar (at Johannesburg) https://www.instagram.com/p/CPPvodEpEhY/?utm_medium=tumblr

‪It’s October 3rd. And on Wednesdays, we think pink, @laboriewines. | Laborie La Grande Vie Provençal style Rose. Comprised of Shiraz, Mourvèdre, and Cinsaut, with a touch of Cabernet Sauvignon. ‬A sublime salmon colour, with elegance and panache. | Accompanied by Turkish delight rose jam with real rose petals. I’ve never experienced this realm of bliss before @MynhardtJ. I feel as though I’ve transcended. It truly is La Grande Vie. | #tasteletssee #laborie #laboriewines #lagrandevie #chefmynhardt #laborierose #rose #shiraz #mourvedre #grenache #cabernetsauvignon #vin #vino #wine #meangirlsday #october3rd #wednesday ‬#winewednesday #winelovers https://www.instagram.com/p/Boe_To2FAH5/?utm_source=ig_tumblr_share&igshid=t53sy6qdn9iw