The popular Bodega restaurant, situated on the Dornier estate outside Stellenbosch, has appointed Naas Pienaar as new head chef.

Three years into his studies towards becoming a doctor, farm cuisine-loving Naas decided to pursue a career in the culinary industry instead.

Naas trainined at John Jackson’s Professional Chef School in Cape Town, and also worked at London’s award-winning Kensington Place restaurant. But it was his time at Makouvlei Restaurant – situated on an organic vegetable, olive and almond farm outside Barrydale – that made the biggest impression on his career.

Here he came to realise his passion for farm-fresh ingredients, which is why a position at Bodega is so entirely fitting.

“I believe that food should be in abundance, but that it needs to be healthy, real-food that has integrity – and a twist,” says Naas.

At Bodega, Naas gets to indulge in his love for freshly baked breads, slow-braised foods, authentic cured meats and good old-fashioned ‘plaaskos’ – with a sophisticated modern angle of course.

Expect starters such as pickled Cape Salmon with red cabbage and wild rocket (his grandmothers recipe), crispy roast pork spring rolls with tomato and chilli jam, or cured Spanish ham with rustic rye bread and farm butter.

Mains include indulgently rustic options such as homemade wild boar sausages with sautéed spinach, creamy mash and onion gravy, or tiger prawns in special peri-peri with fat chips.

Desserts are distinctly Boland-orientated with decadent options such as hot Cape brandy pudding with homemade prune ice cream; slow-baked quinces with pistachio, pomegranate syrup and vanilla ice cream (pictured) or a Huguenot cheese platter with homemade kumquat preserve and oat biscuits.