The Iconic Oude Werf Hotel in Stellenbosch has just announced the appointment of new chef, Jeromy Joubert at the Oude Werf restaurant. The top chef joined the team in May and is already making plans to take the landmark restaurant to new heights of gastronomic excellence. Joubert previously spent seven years at Oude Werf’s sister hotel, the Vineyard Hotel in Newlands and now joins the Oude Werf team from Arusha Coffee Lodge in Tanzania where he was Executive Chef. Of course, we can’t wait to head to the hotel to sample the chef’s delicious fare but if you can’t possibly wait then try your hand at this delicious and oh-so-luxurious recipe for Mixed Mushroom Spaggetini with rocket, truffle oil and Mascarpone, created by chef Jeromy Joubert.

Mixed Mushroom Spaggetini


1 cup cooked spaggetini
1 and half cups mixed mushrooms (portebellini, oyster, shitake, chanterelle)
2 tbsp. butter
Kosher salt
1tbsp. chopped parsley
Fine white pepper (whole freshly cracked can be a bit sharp, but not a no no)
Black truffle oil
A good extra Virgin olive oil
A good parmesan (eg. Grana Padano or Parmigiano Reggiano. Don’t buy that packet grated stuff, it’s terrible.)
Finely chopped garlic
Ten or so rocket leaves

TIP: “You are looking for fruity flavoured mushrooms with a bit of contrast in texture. Some mushrooms are available in dried form and not as readily available but supermarkets do stock some exotic forms. Just soak in some water until soft. Remove them from the water and give a gentle squeeze when removing. Some have to be peeled, others torn and some diced.”


In a relatively hot frying pan add butter and a splash of olive all. Add mushrooms immediately, sauté for a maximum of 4 minutes, add garlic and fry for a further 1 minute.
Then add spaggetini and toss it all together. Add salt and pepper to taste.
Serve with chopped parsley, a dollop of mascarpone and a drizzle of truffle oil.
Sprinkle a good amount of freshly grated parmesan and mix in the rocket.

Click here for more information about the Oude Werf Hotel.