Unveiling a symphony of Steenberg winter flavours

A winter menu is an excellent way to provide guests with an authentic experience of a region’s local cuisine. It evokes visions of heart-warming and comforting dishes that nourish both the body and soul, such as savoury soups, stews, braised meats, and roasted root vegetables. The air is filled with the enticing aromas of cinnamon, nutmeg, and cloves as chefs skilfully incorporate invigorating spices into their creations.

This winter, Kerry Kilpin, the Executive Chef of Steenberg’s Tryn restaurant and Bistro Sixteen82, presents a sensory feast featuring an abundance of fresh, local, and seasonal ingredients, along with gratifying flavour combinations. You can indulge in this culinary delight through the three-course Winter Special Menu, which can be enjoyed for both lunch and dinner at Tryn, Steenberg’s renowned fine-dining restaurant. Alternatively, you can opt for the Hearty & Homely Winter Lunch, available at Bistro Sixteen82, a contemporary culinary haven, with the choice of two, three, or four courses.

Bistro Sixteen82 – Fish

Before treating yourself to your preferred selection from the menu, entice your taste buds with a wine-tasting experience at Steenberg Farm’s Tasting Room. The cosy ambiance of the Tasting Room, accentuated by the gentle warmth radiating from the fireplace, provides a comforting and intimate atmosphere, ideal for unwinding and engaging in lively conversations with delightful company.

Colder weather calls for richer and creamier wines. Each glass possesses a distinct structure and complexity that perfectly complements the range of flavours, enhancing the enjoyment of every spoonful of Cauliflower and Smoked Paprika Soup, every bite of Pulled Beef Cannelloni, and every slice of Orange Cheesecake. Steenberg’s wine experts recommend indulging in velvety smooth Steenberg Merlot, nuanced Nebbiolo, or a selection of full-bodied whites like the opulent Steenberg Sémillon and Oak Chardonnay. These wines serve as excellent companions, elevating the flavours of each winter dish.

From tender pork roasts to creamy soups, succulent fish, and decadent desserts, all infused with bold spices and aromatic herbs, Chef Kilpin expresses particular enthusiasm for the Umami-glazed, ethically-sourced fish option available on the Hearty & Homely Winter Lunch menu at Bistro Sixteen82.

Fireplace at Bistro Sixteen82

“Adding a playful touch to the menu, this fish dish is presented in an Asian style, accompanied by a steaming shiitake and dashi broth, a tender wakame salad, and topped off with Bonito flakes, also known as Katsuobushi. These delicate, dried fish flakes are feather-light, providing a burst of flavour and visual flair to your plate,” as Chef Kilpin elaborates.

No menu would be truly complete without a treat for those with a sweet tooth. Steenberg’s Hearty & Homely menu showcases a delightful array of seasonal fruits, including naartjies, guavas, and quinces, which add a refreshing burst of freshness to balance the richness of each delectable dessert. A highlight on the menu is the golden-crusted Compressed Quince Galette, lavishly glazed with rich caramel and adorned with glazed pecan nuts. To enhance the flavours further, this creation is accompanied by a scoop of creamy gorgonzola ice cream.

Both winter menus offer a thoughtfully curated selection of vegetarian and vegan dishes, catering to diverse dietary preferences. Immerse yourself in a comforting variety of robust soups and relish the delightful crunch of perfectly cooked tempura vegetables, with each bite revealing a symphony of vibrant flavours. Additionally, for those seeking a delectable plant-based protein option, the menu proudly showcases tantalising quinoa fritters, infused with aromatic spices and wholesome ingredients. You can rest assured that these menus have something to satisfy every palate, leaving no one disappointed.

Cooking in harmony with the seasons, offers numerous advantages, and sustainability is among them. By utilizing locally-sourced, seasonal ingredients, restaurants can actively reduce their carbon footprint, as the transportation distance for out-of-season fruits and vegetables is minimized. Chef Kilpin aptly comments, “Imported fruits and vegetables entail a significant financial, environmental, and social cost.”

All of Tryn and Bistro Sixteen82’s fish is freshly sourced through ABALOBI, an initiative designed to support and conserve fishing communities by connecting small-scale local fishers with the marketplace. ABALOBI ensures that the fish has been responsibly harvested using low-impact fishing methods and is fully traceable. Restaurants can promote sustainable farming practices and contribute to the growth of the local economy, through their support of local farmers and food producers.

Celebrate the flavours of winter at Steenberg’s Restaurants. Our seasonal menus showcase locally-sourced ingredients, promoting sustainability and supporting local farmers. Join us for a culinary journey that indulges your senses and embraces the comfort of the season. Experience the warmth and nourishment of winter dining at its finest.

ARTICHOKE, PEA & CHEVIN RISOTTO

By Steenberg Executive Chef Kerry Kilpin 

Ingredients

  • 300ml good chicken or vegetable stock                                              90ml Steenberg Rattlesnake Sauvignon Blanc
  • Boiling water                                                                                         100g grated parmesan cheese
  • Olive oil                                                                                                  50g butter
  • 1t chopped garlic                                                                                  100g peas
  • 1 onion chopped                                                                                   5g chopped basil
  • 120g Arborio rice                                                                                  5g chopped parsley
  • 1 tin artichokes drained and chopped                                               1 log goats’ chevin                                                                                                                Prawns – optional

Method

Heat the stock in a pot to a simmer.

In a second pot, sweat the onions and garlic in a little olive oil for 3 minutes without colouring. Add the rice and chopped artichokes and cook for a further 2 minutes or until the rice starts to become slightly translucent on the edges.  Add the wine and stir until the rice thickens and half the wine has evaporated.

Turn the heat down, gradually add the stock ladle by ladle.  Stir occasionally.  As the rice thickens up add more stock, you do not want it to get too thick.  Cook for 15 – 20 minutes until the rice is cooked. (The grains should be white in colour but have a firm centre).

Add the butter, peas, herbs and parmesan. Season to taste. If you find the rice is a bit thick, thin it down with a bit of stock or boiling water if you have used all your stock.

To serve, crumble the goats’ chevin over the top and enjoy with a glass of Steenberg Rattlesnake Sauvignon Blanc.

Leave a Reply