As a writer I have received deliveries of gifts over the years, but none have impressed me so greatly than the delivery which I received from Mynhardt’s Kitchen in Paarl last week, in its presentation inside and outside the large box, and in the amount of information accompanying the gift with a purpose, being an appeal for support of a Christmas Charity Cheer Drive via the sale of a Festive Free State Fruitcake.

The sturdy box was secured with a strong rope, had the envelope with beautifully presented information cards, and was decorated with Christmas decorations, including crocheted Christmas stars made by Mynhardt’s friend Theresa De Vries. Who would not get excited about a Christmas gift in October?!

Opening the box there was a thick layer of wood shavings to protect the contents, and a sheet of a beautifully designed and Mynhardt-branded gift wrap. Digging deeper into the box was a collection of products which one would use to bake the Fruit Cake, which are used by Mynhardts : Sasko self-raising flour, Moir’s vanilla essence and glazed cherries, Montagu cake mix, sultanas, almonds, and pitted dates, and a bottle of KWV 10-year old brandy. In addition, was a packet of Renosterbos 100% Arabica ground coffee. The piece de resistance was the Festive Fruit cake itself, in its own protective box. A label specified the ingredients of the cake, being soft brown sugar, free range eggs, Montagu dried fruit, nuts, dates, and fruit cake mix, Moir’s green and red glazed cherries, Sasko self-raising flour, butter, and KWV brandy.

Mynhardt Joubert owns Mynhardt’s Kitchen in Paarl. His website welcomes one to cook with him, writing that cooking is his passion: ‘I cook from my heart. I know no other way. My greatest joy is seeing people enjoy a good meal, with good friends. Laughter lines these kitchen walls’.  Mynhardt describes his journey as one starting off on the stage, to opening his own restaurant, via being a bar tender in De Waterkant, managing restaurants, and then cooking in them. One of the climaxes of his career was being in the winning team (with Tiaan ) of KykNET’s Kokkedoor reality cooking competition. This led to a cook book, touring the country, being appointed as a brand ambassador for KWV, and ultimately to opening his own restaurant Mynhardt’s Kitchen.

Giving back is in his DNA, Mynhardt writes, and for the fifth year running he is giving back to the community, by helping vulnerable children and the elderly, who have an even greater need in this year of Covid-19 and the Lockdown. He is baking 1200 Festive Free State Fruit cakes this year, the proceeds of the sales of which will go to two charities:

#. Butterfly House, in Paarl’s Drakenstein, which amongst others runs a feeding scheme and a safe haven for vulnerable children.

#.  Huis Uitvlucht, in Montagu, looking after less fortunate older frail persons in their care.

The Festive Free State Fruitcake can be ordered online or by email, at a cost of R395 excluding delivery. Baking has already commenced by Mynhardt and his Kitchen team.

One of the information cards provided useful information about Fruitcakes, including some tips, ripening and storing them, new ways to enjoy eating a Fruitcake, suggestions for beverage pairings, and what to do with the leftovers, if there are any! I learnt that in baking a Fruitcake the cherries should be kept whole. It should get a dose of brandy or sweet wine now and then. It should be stored in an airtight container away from direct light. Drink an espresso martini, or sweet wine on ice with it. Use leftovers in a cassata, Fruitcake truffles, or cake pops.

Mynhardt is also launching ‘Eating from my Krismisboks’, a Christmas Menu for the Festive Table, which can be ordered for home delivery in the Cape, Johannesburg, Pretoria, and Durban.

What more wonderful a gift can one give a family in these times than a Festive Fruitcake baked by the passionate Chef Mynhardt and his team in Paarl!

Mynhardts Kitchen, 24 Station Street, Paarl. Tel 076 033 1839. www.mynhardt.co.za cake@mynhardt.co.za Instagram: @Mynhardtj

 

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chrissy_Ulmenstein

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