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New Food: Farm-Style Summer Food in Stellies

If seasonal farm-fresh food and spectacular views are up your alley make time for a visit to the Tokara Delicatessen in Stellenbosch this summer where new Head Chef Stephanie de Wet is serving up organic wonders straight from the garden.

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 proving to be 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’s organic kitchen garden and micro herbs, salad leaves and strawberries from the new hydroponic greenhouse.

“I 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,” says Chef Stephanie.

Chef Stephanie, who describes herself as a fun-loving and adventurous, grew up on a Swellendam farm where her parents still farm with dairy, wool merinos, and some grains.

A 2013 graduate of The Hurst Campus with Full Hospitality and Chef Diplomas, Chef Stephanie has worked in a number of winelands restaurants and took over the head chef position from Chef Carolize Coetzee, the rising star at the helm of the kitchen brigade at Tokara Restaurant.

Beetroot salad at TOKARA Deli

Stand Out Items

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.

Chef Stephanie’s favourite breakfast item on the Deli menu is the Cellar Hand’s breakfast – 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.

Vegan and Vegetarian-Friendly

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.

For the not so hungry, the menu for light meals such as a cheese and charcuterie platter, salads, and a Winemaker’s sandwich of the day is a sure fit. As a special treat for the children, the Deli will be offering kiddies’ lollies all summer.

Cellar Breakfast with smoked hollandaise

Cellar Breakfast with smoked hollandaise

An Artisanal Shoppers Dream

While visiting the Deli, there is ample opportunity to shop for fresh produce and artisanal products, including Tokara’s fine extra virgin olive oil on tap, as well as fabulous décor items to take home.

Besides the seasonal farm-fresh food and spectacular views, the estate also includes 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.

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.

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