By Ingerése Keuzenkamp
Chef’s Choice – Johan Stander. A taste of talent
Chef Johan Stander, who hails from George on the beautiful Garden Route, says his love for food and cooking was sparked in his mom’s kitchen.
After graduating from Outeniqua High School in 2000, he set off on a path of self-discovery. He initially enrolled for a BEd degree at North-West University in Potchefstroom, but quickly realised his true calling was elsewhere. He returned to George and completed the sport and small business management programme at Nelson Mandela University before relocating to Cape Town to pursue his culinary interests at Capsicum Culinary Studios.
His first wine industry placement was at the well-known Vergelegen Wine Estate. Here he fell in love with the food and wine culture and was introduced to the wonders of pairing food with wine. This experience has fuelled a lifelong love for cooking, which was nurtured along the way by amazing mentors such as Ruben Riffel and Camil Haas.
Why is it important to have wine knowledge?
As a chef in the wine industry, it’s important to understand the basics of flavour combinations. This allows me a lot more freedom in creating dishes for our menu. With a range as diverse as Perdeberg’s and a focus on Chenin, the possibilities for creating new dishes are endless.
How has learning about wine impacted your dishes?
Learning about wine is ongoing and ever changing. The same goes for food pairings: the more you learn, the better your options. We have an incredible wine selection at Perdeberg and pairing food with our wines is always a highlight for me.
What wine and food pairing do you suggest WineLand readers try in November?
I was looking for a light but filling pasta dish for our summer menu and came across one that pairs perfectly with our The Vineyard Collection Sauvignon Blanc. I’m excited about this dish and can’t wait to share it with our guests this summer.
Why is this a perfect pairing?
The featured dish is tagliatelle with Camembert, slow-roasted cherry tomatoes, confit garlic, lemon zest and Parmesan. Its creamy texture, and bright lemony and tangy tomato notes make it a perfect pairing with the wine.
How do a chef and a winemaker work together?
Typically I create a dish and then do a wine tasting with one of the winemakers. Next we review our wine selection to determine the ideal match. The winemakers at Perdeberg are extremely experienced and I learn a lot from them about what to highlight, what to avoid and which flavours to emphasise in specific wines.
What impact have you had on the wine industry?
Personally, I don’t think I’ve had an impact on the wine industry. It’s too diverse and vast for me to have an impact. The only impact I strive to make is on the guests who visit Perdeberg. I want to provide them with the best possible dining experience, including the most amazing wines.
How do you see the future of the wine industry in South Africa?
The industry’s exponential expansion over the past few decades demonstrates that growth is present. The techniques used and the development of new and exciting cultivars demonstrate that the industry is on the right track.
What’s the secret behind being a great chef?
I’ll let you know once I find out. Jokes aside, I don’t believe there’s a secret. Work hard, be inquisitive, surround yourself with people who’ll help you grow and taste everything. Yes, it can be difficult sometimes, especially when it’s hot, noisy or stressful. But the thrill of sending out the last plate of a busy service, beautiful and almost perfect – since perfection is elusive and there’s always room for improvement – makes it all worthwhile.
Chef’s choice – Quinton Bennett
