We’re delighted to introduce our new chef, Jeromy Joubert, who joined the Oude Werf team this month.
Having spent seven years working at Oude Werf’s sister hotel, the Vineyard Hotel in Newlands, Jeromy Joubert says the company’s ‘ethos’ and vision resonated with him and drew him back. “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.”
Chef Jeromy Joubert has a long list of accolades and many years of experience behind him. He 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, on the Fiji Islands and in order to accept the position at Oude Werf, has relocated from Tanzania where he was Executive Chef at Arusha Coffee Lodge.
When talking about the kitchen he will run at Oude Werf, he 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!”
Speaking about the new appointment, Oude Werf’s general manager Elanie Fourie says: “We are thrilled to have a chef of Jeromy’s reputation and knowledge in our kitchen and know that he is going to add an exciting new element to the menu. Guests can look forward to a wonderful dining experience at Oude Werf, conceived, created and plated by a true professional.”
Chef Jeromy’s recipe: Mixed mushroom spaggetini with rocket, truffle oil and Mascarpone.
Ingredients
1 cup cooked spaggetini
1 and half cups mixed mushrooms (portebellini, oyster, shitake, chanterelle)
2 tbsp. butter
Kosher salt
1tbsp. chopped parsley
Fine white pepper (whole freshly cracked can be a bit sharp, but not a no no)
Black truffle oil
A good extra Virgin olive oil
A good parmesan (eg. Grana Padano or Parmigiano Reggiano. Don’t buy that packet grated stuff, it’s terrible.)
Mascarpone
Finely chopped garlic
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.”
Method:
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.
Find a quiet spot and enjoy.