A farm girl at heart, Chef Stephanie De Wet has brought new energy to her new position as head chef of Tokara Deli. “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, who grew up on a Swellendam farm.

A 2013 graduate of The Hurst Campus with Full Hospitality and Chef Diplomas, Chef Stephanie has worked in a number of winelands restaurants including Chamonix, Haute Cabrière and Cuvée at Simonsig. She completed a 6-month stage at the Maritim Hotel in Mauritius and upon her return worked with Franck Dangereux at the Food Barn in Noordhoek. While working at  Simonsig, she took over the head chef position from Chef Carolize Coetzee, who is currently at the helm of the kitchen brigade at Tokara Restaurant.

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.

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.

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