Steenberg champions a year of sustainable, traceable fish with ABALOBI…

Steenberg’s Executive Chef, Kerry Kilpin with a delivery of ultra fresh ABALOBI Cape Bream

One year after Steenberg’s popular Constantia eatery, Bistro Sixteen82, became the first restaurant to partner with ABALOBI, the small-scale fisher initiative supplying chefs with responsible and traceable fish, the enterprise has grown to over 100 Western Cape restaurants.

Through the use of the ABALOBI app, Steenberg Executive Chef, Kerry Kilpin works directly with fisherfolk who supply her with their daily catch.  All the fish caught by these small-scale fishers is completely traceable, literally tracking the journey of every fish from hook to cook.

Tracking the catch

Out of all the ABALOBI partner restaurants, Bistro Sixteen82 remains the most proactive, with the greatest number of guests engaging with the app by scanning a QR code at their table for the full story including where and by whom the fish on their plate was caught.

Sourcing seafood that is ecologically responsible and socially fair is the crux of this ground- breaking project. By partnering with ABALOBI, restaurants provide fishing communities in seven different fishing areas on the western and southern Cape coast with a better price for their fish and livelihood for their families. The direct route from boat to plate ensures a fair supply chain for the fisherfolk.

Fish Tarragon, Pan-Fried Shimeji, Cucumber Pickle, Wild Rocket

As the first ABALOBI ambassador, Kerry continues to champion the cause and is motivated by the need to protect fish resources for future generations. “I want my son to be able to eat fish when he grows up,” is her mantra.

Creating nine delicious dishes over the past year using a diverse variety of up to 14 different species of sustainable and traceable fish, has been the key to Kerry’s ABALOBI success story. From grilled line fish drizzled with her signature sauces, to pickled fish and tapas, Bistro Sixteen82 guests are spoilt for choice.

For the small-scale fishers, creating a secure market for their catches has had a profound impact on the lives of their families and their communities over the past year.

The Steenberg Bistro Sixteen82 with the Steenberg Winery behind it

“The fishers are earning more, they have market access, can pay back debt, can save, can repair their boats, pay school fees, and children are back in schools and not on the streets,” explains Dr Serge Raemaekers, co-founder and managing director of ABALOBI.

“After just one year these fishers are stronger and healthier because they are able to fish less and have smaller catches for good money, rather than going out in dangerous circumstances or chasing ever more fish for extremely low prices at the harbour.  In Struisbaai during the last winter, for example, when conditions were bad for fishing, the fisherfolk managed to make ends meet without having to take out a loan, which has unfortunately become the norm in many coastal communities,” he adds.

Fish Tarragon, Pan-Fried Shimeji, Cucumber Pickle, Wild Rocket

By Chef Kerry Kilpin

4 x 200g Cape Bream
Olive oil
1 red onion chopped
100g wild rocket
100g pan-fried shimeji mushrooms

Tarragon Velouté
100ml fish stock
500ml cream
1 onion chopped
2T chopped fresh tarragon
1t chopped garlic

Sauté the onions and garlic on a medium heat until soft, deglaze with the fish stock and boil for 2 minutes.  Add the cream and cook for a further 2 minutes. Add the chopped tarragon, blend and season with a squeeze of lemon juice and salt.

Shimeji by Andrew Fogg, Cambridge UK

Cucumber Pickle
50ml white wine vinegar
300ml water
1/2t mustard seeds
2 bay leaves
1 star anise
75g sugar
½ cucumber peeled into ribbons using a peeler

Combine the vinegar, water, sugar and spices in a pot.  On a medium heat allow the sugar to dissolve and then bring to the boil for 2 minutes.  Cool. Once the liquid has cooled down and warm to the touch, add the cucumber ribbons and a pinch of salt. Allow to pickle overnight in the fridge.

To Assemble
Season the fish with salt and pepper and pan-fry on a medium heat until nicely golden and cooked.  Roughly 2 minutes per side depending on the thickness of your fish.

Place the fish on a bed of wild rocket in the center of the plate.  Combine the cucumber pickle, mushrooms and red onion to form a salsa. Place this on top of the fish and sauce around with the tarragon velouté.

Optional: serve with corn and truffle croquettes.

For more information on Bistro Sixteen82 visit,.

For more information on ABALOBI visit

Information from GC Communications

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