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Interview with Jacob Dawids, Chef at The Stone Kitchen

Jacob joins our bistro, The Stone Kitchen, with just shy of three decades of professional kitchen service under his belt. A self-taught chef with stacks of passion and drive, we are excited about what he will be able to achieve in this new role and welcome him into our #DunstoneFamily.

Q: Jacob, how long have you been cooking professionally?

A: I have been working out of the kitchen for 27 years, starting at the bottom with in-house training at neighbouring Rhebokskloof Wine Estate in Paarl. I am privileged to have worked in a number of established restaurants in the Cape; such as Aubergine, Five Flies, Diemersfontein and Blaauwklippen, all of these opportunities combined have given me the chance to really test out and develop my own personal style as a chef.

Q: How would you describe your style of cooking?

A: French flair with a South African twist

Q: Do you have a favourite ingredient?

A: I like to keep things fresh, simple and tasty: I tend to use lots of fresh garlic and chilli!

Q: Any local suppliers / produce you are using at The Stone Kitchen? 

A: Key local suppliers are Bontebok Ridge, where we source our free range wild boar and venison meats, Rapi Farming for free range eggs and chicken, and Al Jo Vleis Stroebel for our delicious pork sausages! We also make use of the seasonal produce that Dunstone Country Estate grows in our vegetable garden.

Q: Which restaurant do you most enjoy eating at on your night off?  

A: Based in the Cape Winelands, it’s not that often that I pop into Cape Town on a night off, but I really love going to Noop in Paarl as I really admire the unpretentious, yet delicious menu that their chef has created.

Q: Is there another chef that you most admire?  
I really admire my previous mentor, Harald Bresselsmicht, who is the owner and Head Chef at Aubergine, and also Chef Alicia Gilliomee, Executive Chef at The Karoo Art Hotel in Barrydale. They are both incredibly talented chefs and flawless in their execution.

Q: Any final thoughts you’d like to share e.g. new developments at the restaurant?

I am excited to be given the opportunity to take The Stone Kitchen to an even higher level of culinary excellence, without losing the unpretentious, homestyle feel and taste of the dishes that we produce. This is what our regular customers have grown to love and why they keep coming back!

5 enchanting Wellington Wine Estates

Dunstone Country Estate was delighted to be featured in Getaway Magazine, in an article on its top 5 Wellington Wine Estates.

Wine tasting in the Western Cape? Slip away from the crowds in Stellenbosch, Franschhoek and Constantia and head for Wellington instead. You may be surprised to discover an area that’s not just about dried fruit and a large whiskey distillery, but its hidden Bovlei Valley produces some memorable wines.

Read the full article here.

Book Your ‘Dunstone Winter Special’ Now

Never has the approach of Autumn been more welcomed! It’s not only the much-needed rain we’re hoping for, we’re also looking forward to the change in pace that the cooler seasons bring and the gorgeous, fiery reds and orange of nature that will soon surround us.

The arrival of Autumn also means it’s time to announce that the annual Dunstone Winter Special is now open for new bookings. Live a life of luxury at Dunstone Country Estate including loads of edible extras at low-season rates – and we’re also throwing in a R200 food voucher per person to use for lunch or dinner at The Stone Kitchen during your stay.

The lowdown:

Cost: From R800 per person per night (based on 2-people sharing)
When: June / July / August 2018 – subject to availability

What’s Included in the Dunstone Winter Special:

*B&B guests only.
T&Cs apply. Please read all small print when booking via our website!

Book your Dunstone Winter Special online now or email to enquire about availability.