GUESS what? I was in Stellenbosch again this past weekend because apparently I just can’t stay away. And with all the things happening there in the next couple of months, I’m sure I’ll go again before the year runs out. Plus, much like the pork pies from Klein Joostenberg, the coconut cake from Meraki is living rent free in my head.
This time, it was all built around Post & Pepper, because chef patron Jess van Dyk wasn’t available during my previous visit. I appreciate the rescheduling; I adore Jess and it was lovely to see her elsewhere than the Eat Out Awards where she always wears such stunning ball gowns (P&P has an Eat Out star). She says she wants my job, and she thinks she’ll be good at it. I agree. I suggested we swop for a day and see how it goes. She said yes far too quickly. Can you even imagine me in her kitchen?
Seriously though. We were there for Post & Pepper’s Taste Stellenbosch special: Tuesdays to Saturdays for lunch R595 per person, and dinner R750 per person (different menus). Taste Stellenbosch runs until the end of this month. For lunch you can choose any three dishes offered, plus a glass of Post & Pepper’s own Semillon by Catherine Marshall. You can of course add on any of the dishes on the main menu, which we did.
Like the Indian Bread Course, with red lentil dhal dip, aubergine and black cardamom “curry”, mini potato roosterkoek and poppadoms. This was after the amuse bouche/canapé, two delicious morsels, one of potato and one on a short-short biscuit, to get the juices flowing. The Humble Potato is a twice-fried baby potato topped with Malay sultana chutney and curried labneh; the Braaibroodjie is a buckwheat shortbread, boerenkaas catalan, tomato chilli jam, onion marmalade, pickled onions and crispy curry leaf.
We both wanted to have the dessert course, which comprises chocolate cremeux, malt catalan, banana jam, brûléed banana, cocoa nib cookies, malt and banana ice cream and chocolate shavings. Plus it’s garnished with the teeniest tiniest “chuckles”. Such sorcery! On the main menu this is called Malted Banoffee, and a play on that indulgent pie.
This meant we could each choose two of the three savoury dishes.
The crispy, sticky pork belly lollipops have been on the menu since the beginning and they shall remain forever, I hope. Glazed with doenjang and with a foamy cooling spring onion dip to balance everything, damn these are good. We both had the gamefish tataki with fermented pear, peanut, coconut, lime, and Szechuan bokkom dressing, and Elmarie had the crumbed kingklip with limoncello cream, mussels, capers, pak choi and dill. She could not stop raving about it.
GM at Stellenbosch Wine Routes, Elmarie is not only the one who makes all this magic happen for me, but she’s incredibly well-informed so when she started talking about the Forest Gnocchi, I sat up and paid attention. It’s fried potato gnocchi with truffled mushroom cream, mushroom ragù and pickled mushrooms, and having that on the table as well pleased me immensely. Elmarie and I have historically had excellent luck with mushroom dishes, each more delicious than the last, and this was another one to add to the record.
Located in the old post office building (remember when we had post offices? Good times…) in Stellenbosch town, Post & Pepper’s decor is bold jade green upholstery with mirrors and metallic accents on the walls and in the lighting. I particularly like the semi circle banquette seating along the one wall. For me, it’s the comfort of having my back covered while still able to sit next to the person with me, and we both have a view of the restaurant. Art is bold, and the kitchen and pass are open plan. While modern, the design all fits so well with the historic building, creating a comfortable ambiance which is enhanced further by the excellent service for an overall fabulous eating out experience.
More info here, and book here for the Taste Stellenbosch special. More pics will appear on Instagram in due course.
PHOTO CREDIT: Bianca Coleman ©
