BY Aurelia Mbokazi-Kashe
The Steenberg Hotel and Spa is a spectacular 5-star retreat with picturesque Cape Dutch style architecture complemented by spectacular views of mountains, golf course and vineyards that go as far as the eye can see. A short 30-minute drive from Cape Town, it is a perfect destination for a winter baecation. Love birds can indulge in spa treatments, wine tasting and great food still have enough time to look each other into the eyes and whisper sweet nothings.
Chef Kerry Kilpin, executive chef at the two restaurants – Tryn and Bistro Sixteen82 – invites you to a culinary treat with food that is prepared from the heart. Her philosophy is that a happy chef makes happy food and customers can tell when food has not been cooked from a happy place.
The kitchen at this incredible property has been chef Kerry’s happy place since 2014 allowing her to weave in her culinary magic and pair her menu with award winning wines from the estate. Guests can choose to dine at the relaxed Tryn restaurant and browse through its mouth-watering ala-carte menu or the popular, bistro-style fare and tapas at Bistro Sixteen82.
Sustainable food and ethical sourcing is very important to chef Kerry. The restaurants were the first to sign up to Abalobi, which promotes ethical fishing by local fishermen and tracks each fish. She also chooses seasonal ingredients, which keeps the menus fresh and exciting.
“I’m very big on ethically sourced fish. Abalobi do really amazing work. Each fish is fully traceable and comes with a QR code. We are aware of our carbon footprint and use local ingredient that are in season,” says Kerry.
For winter, she takes comfort in warm, comfort food that feels warm in the tummy and is filled with a bit of richness. Topping her winter menu are slow-braised lamb, pulled beef and risottos.
If you cannot head out to Steenberg Hotel and Spa, try one of chef Kerry’s favourite recipes and keep the winter chills at bay.
ROAST PORK BELLY WITH CHARDONNAY & PINK PEPPERCORN JUS AND APPLE SLAW
By Steenberg Executive Chef, Kerry Kilpin
Serves 4
Pork belly roast:
1.2kg pork belly
5ml Maldon salt
2,5ml fennel seeds, crushed
1 pinch dried chilli
Olive oil
Combine the fennel seeds, pinch of dried chilli and Maldon salt to make a salt rub for the pork belly.
Score the rind of the pork belly with a sharp knife.
Rub both the skin and flesh side of the pork belly with a little olive oil and season with salt rub (add more Maldon salt if you like salty crackling), making sure the oil and salt penetrate the scores.
Place the pork belly on a wire rack inside a baking tray and cook at 240°C until the rind crackles and is golden brown for 30-40 minutes.
Turn the oven down to 180°C and cook for 20-30 minutes or until the meat is soft with no resistance when you insert a skewer.
Once cooked, let the roast rest for 10 minutes before slicing.
Chardonnay and Pink Peppercorn jus
100g sugar
100ml chardonnay
5ml pink peppercorn
1l stock
100g butter
5g corn flour
Salt
Pepper
Caramelise the sugar until a deep golden brown, but not burnt. Add the wine bring to the
boil, add the stock and pink peppercorns. Bring to the boil and reduce until you have about
300ml of liquid. Blend and strain into another pot.
Return to the heat, add the butter, thicken with corn flour and season with salt.
Slaw
1 Granny Smith apple, julienned
1 cup chiffonade red cabbage
100g chiffonade mange tout
2 spring onions, sliced
Raspberry Vinaigrette
35ml raspberry vinegar
20ml honey
2 sprigs thyme, chopped
Salt
Pepper
200ml olive oil blend
In a bowl whisk the vinegar, honey and thyme. Gradually add the oil while continuously whisking. Season with salt and pepper.
Combine the slaw ingredients with the raspberry vinaigrette about 15 minute before serving.
Serve a piece of pork belly on mash potato, pour the sauce next to the pork belly, and serve with the slaw.
Enjoy with a glass of Steenberg Chardonnay.
