WINE, FOOD, AND EVERYTHING THAT'S GOOD!

In a corner building in Stellenbosch, Post & Pepper has quietly become one of the town’s most loved spots. Jess van Dyk’s career has taken her through some of the country’s finest restaurants, but Post & Pepper is where she’s brought to life a dining room that reflects her own style and story.

Jess has been into food for as long as she can remember.  Family stories go back to her eating curry as a toddler, holiday bake-offs with her grandmother and cousins, and how she always picked the most complicated layer cakes from the recipe book!  Even as a teenager, inspired by British TV chefs and MasterChef, she cooked deconstructed dishes at home, stacking textures and sauces into little “towers”.  

This seemed to be a constant throughout our conversation.  It’s all about the layers!  And, that love for layers shows up in her cooking today.  Her dishes are all about depth, textures that play off each other, and flavours that build.  

She trained at Silwood School of Cookery and threw herself into the industry head-first, “running straight, and tackling low”, earning placements at La Colombe, and The Test Kitchen (restaurants world renowned, which require absolute perfection).  Those kitchens taught her skill, precision, and discipline, but also made her realise she wanted a space where anyone could drop in for coffee, a glass of wine, or dinner without it being a once-a-year affair.

After years on the pass, lockdowns, and some soul-searching, Jess decided it was time!  Time to throw the dice, start her own thing, and become a culinary force to be reckoned with!  The space she found was raw concrete and white walls, but she could already see it…the open kitchen, the booths, the exposed brick.  She told me how everything felt so right and how it became incredibly clear to her.  

She signed the lease in October 2021 and opened her doors in February 2022.  If you aren’t from Stellenbosch, you probably wouldn’t know that her restaurant is built on/in the old Stellies Post Office!  This adds to the charm, uniqueness, and the authentic story Post & Pepper get to tell.

Jess calls her food “pretty comfort food”.  That sums things up quite nicely, to be honest.  Think mac-and-cheese taken seriously, tuna tataki that sings with seasoning, and pork lollipops that regulars can’t wait to sink their teeth into. Mouthwatering stuff!

The menu doesn’t chop and change every few weeks.  Some dishes stay on for months so the team can get them perfect, however ingredients will change according to season, and availability.  If the watermelon isn’t in season, that dish goes.  The goal is food that looks great, hits hard on flavour, and never feels boring.

The wine list is structured around the support of independent, family-run producers, with a strong focus on female winemakers.  It isn’t about stocking the biggest names, it’s about bottles that feel right for the food, and have a story to tell.

Pairings are built around what I’d call, “a completed plate”.  It’s about considering all components, not just the protein.  The ingredients are consistently layered, and every item on the plate is there for a reason.  One hell of a pairing (I know this because I tried it!) is the spicy tuna tataki with the rich, slightly developed, waxy textured Semillion, which also happens to be their house wine, produced for them by the one and only, Catherine Marshall.

This space was designed to feel relaxed, with soft lighting, wood, and a menu you can actually read.  “A confused guest is an angry guest!”, Jess laughed, so nothing here is meant to intimidate you.  Guests are encouraged to share, to order a spread for the table and talk about the food together.

Stellenbosch’s dining scene is busier than ever, but Post & Pepper stands out by keeping things up-market without being formal.  It’s the spot for people who love fine cooking but don’t want white tablecloths and stiff service!

When asking what advice she’d give to aspiring chefs, “Cooking needs to be your everything.  If that obsession and passion’s not there early on, it will never be there.  Also, understand that this is hard graft.  It won’t be easy, but it’ll be rewarding”, Jess said assertively.

I’d suggest coming hungry, bringing friends or family, and ordering plenty to properly expose, and treat your senses.  Expect big flavours, beautiful plating, and a wine list full of local discoveries.  

Expect food that feels familiar but tastes elevated…comfort food with a bit of polish, made by someone who clearly loves what she does, and appreciates the time, plus the sacrifice it’s taken to get her to where she is today.

So seriously impressive.  Well done, Jess.

Make a reservation here.