{"id":154983,"date":"2020-01-20T13:54:56","date_gmt":"2020-01-20T11:54:56","guid":{"rendered":"https:\/\/www.myza.co.za\/new-chef-creates-exciting-farm-style-summer-food-at-the-tokara-deli\/"},"modified":"2020-01-20T13:54:56","modified_gmt":"2020-01-20T11:54:56","slug":"new-chef-creates-exciting-farm-style-summer-food-at-the-tokara-deli","status":"publish","type":"post","link":"https:\/\/www.myza.co.za\/press\/new-chef-creates-exciting-farm-style-summer-food-at-the-tokara-deli\/","title":{"rendered":"New chef creates exciting farm-style summer food at the TOKARA Deli"},"content":{"rendered":"

New chef creates exciting farm-style summer food at the TOKARA Deli<\/a>: <\/p>\n

\"\"Make the Tokara Delicatessen your go to family summer destination for seasonal farm fresh food, spectacular views, an inspiring sculpture garden adorned with beautiful art installations and an exciting new playground with plenty of room for the little ones to expend their boundless energy.<\/p>\n

Situated on the Tokara wine and olive estate on the crest of the Helshoogte Pass outside Stellenbosch, the Deli, as it is fondly known by regulars, is the perfect home for new Head Chef Stephanie de Wet. A farm girl at heart, Chef Stephanie has brought new energy with her exciting flavour combinations using fresh produce picked daily from Tokara\u2019s organic kitchen garden and micro herbs, salad leaves and strawberries from the new hydroponic greenhouse.<\/p>\n

\u201cI cook from the heart. Not a day goes by without being in the kitchen. I love to cook authentic food, straight from my farm girl roots and giving them a twist to turn them into something new and amazing,\u201d says Chef Stephanie, who grew up on a Swellendam farm.<\/p>\n

The Deli serves breakfast, lunch and dinner as well as fresh oysters from the oyster bar during the summer season. Stand out items on the new summer menu include a delicious salad of beetroot prepared in different ways, pan-fried linefish served with couscous and mango salsa, and for dessert, a heavenly pina colada frozen parfait with Malibu sorbet.<\/p>\n

Chef Stephanie\u2019s favourite breakfast item on the Deli menu is the Cellar Hand\u2019s breakfast \u2013 poached egg topped with her personal twist of smoked butter hollandaise served with thick cut pork belly rashers, butternut and black beans. The duck Benedict with chilli hollandaise is another breakfast hit.<\/p>\n

Homemade pasta with a lightly smoked tomato sauce and baba ganoush is a perfect lunch option, while the star on the dinner menu is the prime cut steak served with polenta and roasted garden vegetables. The ever popular Deli pizzas are always a winner and the menu has ample of choice for vegans and vegetarians.<\/p>\n

For the not so hungry, the menu for light meals such as a cheese and charcuterie platter, salads, and a Winemaker\u2019s sandwich of the day is a sure fit. As a special treat for the children, the Deli will be offering kiddies\u2019 lollies all summer.<\/p>\n

While visiting the Deli, there is ample opportunity to shop for fresh produce and artisanal products, including Tokara\u2019s fine extra virgin olive oil on tap, as well as fabulous d\u00e9cor items to take home.<\/p>\n

The Deli is open daily for breakfast and lunch from 10h00 until 17h00 and for dinner from 18h00 during the summer season from Thursday to Saturday.<\/p>\n

For reservations contact the Deli at Tel: 021 8085950 or E-Mail: deli@tokara.com.<\/p>\n

More about Chef Stephanie de Wet: Chef Stephanie grew up on a Swellendam farm where her parents still farm with dairy, wool merinos and some grains. She describes herself as \u2018fun loving and adventurous\u2019 and, as the youngest of five children, loves to spend time with family and friends.<\/p>\n

A 2013 graduate of The Hurst Campus with Full Hospitality and Chef Diplomas, Chef Stephanie has worked in a number of winelands restaurants including Chamonix, Haute Cabri\u00e8re and Cuv\u00e9e at Simonsig. She completed a 6-month stage at the Maritim Hotel in Mauritius and upon her return worked with Franck Dangereux at the Food Barn in Noordhoek. While working at Simonsig, she took over the head chef position from Chef Carolize Coetzee, the rising star at the helm of the kitchen brigade at Tokara Restaurant.<\/p>\n

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