From his two kitchens in the Cape (Mynhardt’s Cathedral Cellar Kitchen in Paarl and Mynhardt Stasie Street Kitchen, his ‘rooftop’ loft apartment in Paarl), Chef Mynhardt Joubert cooks up a storm and shares his love of food, wine and entertaining. He’s perhaps best known for his Kokkedoor win together with his cooking partner Tiaan, but foodies will remember him (and those deep fried courgette flowers) from Bar Bar Black Sheep in Riebeek Kasteel. That restaurant’s philosophy of simple, honest food has followed him through his career (you can read more about the chef here) and here he shares the perfect-for-summer recipe below, which celebrates the figs that have just come into season and features Willow Creek Persian Lime flavoured Olive Oil.

Serves: 6 to 8 people


100g Bacon Kips, ground
2 T butter, melted
1 t thyme, chopped


500g double cream yoghurt
125g crème fraîche
100g Chevin goat cheese
30ml Willow Creek Persian lime flavoured olive oil
1 t minced garlic
Zest and juice of 1 lime
1 T chopped chives
2 t powdered gelatine
100ml cold water
Salt and white pepper to taste


250g fresh salmon trout, cut into 1/2 cm cubes
Half a medium red onion, finely chopped
60ml Willow Creek fig flavoured balsamic vinegar
Salt and pink pepper to taste
Asparagus, blanched
Fresh figs, halved


  • Line a 20cm springform tin with baking paper at the bottom.
  • Mix together the ground Bacon Kips, melted butter and chopped thyme until well combined. Press the crumb mix into the tin and place into the fridge for 10 minutes.


  • Add the gelatine by sprinkling it over the water for it to sponge. Place the yoghurt, crème fraîche and goat cheese in a bowl and whisk until well combined.
  • Add the olive oil, garlic, lime zest and juice and chives to the yoghurt mixture and mix well.
  • Season to taste.
  • Melt the sponged gelatine in the microwave for about 20 seconds and add it to the mix bit by bit stirring continuously.
  • Pour the filling over the crust and smooth over the top. Place in the fridge for 2 hours or overnight.


  • Mix together the salmon trout pieces, diced red onion and balsamic vinegar. Season to taste. Place in the fridge for at least 1 to 4 hours maximum.


  • Carefully tip the cheesecake out of the tin.
  • Top with the salmon trout, fresh figs and asparagus.