Now in its tenth year, discover Steenberg at Constantia Fresh, Sunday 24th February...
Steenberg Farm has so much to offer over the Valentine's Day Celebrations, Wine Tastings, Spa Treatments, fabulous food in 2 restaurants. And the Wine!
From vines grown on decomposed Constantia granite, the Steenberg Sauvignon Blanc 2018 is a superb example of a cool climate wine...
The Steenberg 1682 Brut Chardonnay MCC nv is made from a selection of grapes from the Robertson, Darling and Bonnievale Wine Appellations...
Kerry Kilpin, Executive Chef at Steenberg Wine Estate, adds new excitement to the summer menu at Catharina’s Restaurant.....
The Steenberg Sparkling Sauvignon Blanc is made using a second fermentation in the bottle and lies on the lees for three month, creating a real fun fizz...
Steenberg's Red Wine Rendzvous - superb venue, superb wines, superb food. If you live close by - get there, you will have a great time.
The Red Wine Rendezvous at Steenberg’s Bistro Sixteen82 on 28th June will showcase the Farm's fabulous red wines and the equally fabulous food of Kerry Kilpin, the Bistros Chef.
Fine Red Blend, Steenberg Stately 2016, made by Award winning Winemaker JD Pretorius from Cabernet Sauvignon and Shiraz grapes from Darling and Stellenbosch. Perfect with Nadia Graves's Beef Cheeks...
Steenberg Merlot 2015, perfect with Kerry Kilpin’s Bistro 1682 Grilled Sirloin, Whisky & Black Pepper Jus, Green Pea & Tomato Salsa
On Steenberg Farm in cool climate Constantia, JD Pretorius and his cellar team have made a sublime Steenberg Merlot 2015, well matched with a grilled sirloin dish by Kerry Kilpin..
Steenberg Stately Red 2015 is part of The Fleet Range, named for three Royal Navy Battleships which took part in The Battle of Muizenberg in 1795.
Steenberg Lady R, a classical MCC, using both Chardonnay and Pinot Noir last week was awarded 5 stars in the Platter's South African Wine Guide. One of only three to make the accolade.
Steenberg Sphynx Chardonnay 2017 is a blend of Robertson & Bonnievale grapes, expertly made and matured in French oak barrels. Perfect Food Wine with Nina Timm's Chicken Breyani.
Steenberg’s Catharina’s offers a feast of contemporary classics for vegetarians. Archie McLean offers some real gems on his Spring Menu.
Steenberg Ruby Rosé 2017, named for HMS Ruby, a Royal Navy Battleship which took part in the Battle of Muizenberg 1795. Good with my Deconstructed Sushi.
Steenberg Echo Red Blend, named after HMS Echo is a treat. No need for fancy grub, Justine Wall's Bangers & Balsamic Onions are a great match.
Steenberg Manor House Escape the winter blues for a haven of tranquility in the vineyards and take advantage of fabulous seasonal offers at Steenberg, the Cape’s first registered farm just 30 minutes from the bustling heart of Cape Town. Wrapped in gracious, understated luxury and steeped in history dating back to 1682, the 24-room, 5-star
Steenberg BistroSixteen82, the Tasting Room & The Cellar Steenberg’s trendy Bistro Sixteen82 has come up with a fabulous way to spend a chilly winter morning in Constantia with the new hearty Vintner’s Breakfast. Kerry Kilpin - Bistro Sixteen82 chef This special breakfast for wine lovers includes a glass of Steenberg bubbly with your choice of
Steenberg Rattlesnake Sauvignon Blanc 2016 & Anina Meyer’s Pork Dumplings with Ginger, Chilli & Soy Sauce – 03.05.2017
Steenberg Rattlesnake Sauvignon Blanc 2016 Steenberg Rattlesnake Sauvignon Blanc 2016 is named for HMS Rattlesnake, one of the Royal Navy Warships involved in the famous Battle of Muizenberg in 1795 which lead to the first British occupation of the Cape Colony. Sauvignon Blanc ripening on the vine Appropriate that the Sauvignon Blanc grapes should be
Catharina’s Executive Chef, Archie Maclean Catharina’s Executive Chef, Archie Maclean, has tweaked his special lunch menu with more choice and additional comfort dishes that fit the bill perfectly for a cosy fireside lunch in Steenberg’s idyllic Cape Dutch surroundings. Catherina's One of the jewels on the Constantia wine route, Catharina’s Restaurant offers a two or
Kerry Kilpin at the pass Warm up this winter with a menu brimming with value and Chef Kerry Kilpin’s exciting seasonal tweaks at Bistro Sixteen82, Steenberg’s trendy cellar door restaurant in Constantia. For an indulgent lunch of bistro-style comfort food, there’s a special hearty and homely winter menu to keep you fuelled until the end
Catharina's Restaurant on Steenberg Estate Join Executive Chef Archie Maclean and accomplished Kaapzicht winemaker Danie Steytler for the ultimate winter food and wine experience at Catharina’s Restaurant at Steenberg on Thursday, 11 May. Known for his adventurous take on classic dishes, Chef Archie has come up trumps again with a four course menu that will
Steenberg Nebbiolo 2014 I have written about the Steenberg Nebbiolo before and recently had the opportunity to talk about it on a Radio Today, Gauteng, broadcast. It reminded me how this grape of Italian nobility is firmly rooted in the Steenberg terroir. And it is this terroir that makes the Steenberg Nebbiolo 2014. The soils, the
Catharina's outside in summer Steenberg Chef Archie Mclean invites you to savour the best of summer with new al fresco Food and Wine Flights under shady oaks at Catharina’s Restaurant at Steenberg, one of the jewels of the Constantia Wine Valley, just 30 minutes from the Cape Town city centre. Available daily from 12h00 till
Steenberg's Magna Carta 2015 Steenberg Vineyards has excelled as a top dog for cool climate Constantia wines with no less than six scores of 91 points or more in the 2016 Tim Atkin South African Wine Report. Top scorer with a whopping 94/100, is the just released Steenberg flagship white blend, Magna Carta 2015, followed
Soy Teriyaki Chicken – Tracy Foulkes Tracy Foulkes is the food guru behind Nomu Foods. Her products are so well known and often seen on international supermarket shelves. She has a unique ability to combine massive flavour, ease of cooking and not too much time in the kitchen. Soy Teriyaki Chicken 2 tbsp tomato paste
Sorghum ‘Risotto’ with Mushrooms & Walnuts Mpho Tshukudu & Anna Trapido In a very exciting new book, Mpho Tshukudu and Anna Trapido take us into new realms of rustic 'food of the people' South African Cuisine and its traditions. A really interesting read let alone cookery book. Having tried a couple of the recipes, you
Asian Style Roast Chicken with Honey, Miso & Ginger Glaze by Carey Boucher Erasmus Carey says: “This Roast Chicken is something I do often, it’s sweet, salty, sticky and seriously aromatic. The secret ingredient in my glaze is Miso Paste, something I’ve been playing around with a lot lately. It provides a salty, savoury, slightly
Watercress & Feta Frittata by Justine Wall Justine says: "Frittata seems to be such a go-to supper in our house. I made this for the boys last week, thinking Barnaby would enjoy it because of the feta cheese. He ended up being quite picky about the watercress- we have yet to fully convert him to
Alida Ryder's Baked gnocchi, bacon, tomato & mozzarella When Alida Ryder needs comfort you can be assured of a good meal. She says: "I needed comfort food. And since I also didn’t feel like spending hours in the kitchen, I knew I wanted to use a few packets of ready-made gnocchi. This isn’t something I
Sophia Lindop's Mango, fennel & braaied lobster salad Sophia Lindop is one of the busiest people I know. Cooking like a demon as she has for the last two years and more for her 4 cookery books. Her own cook, stylist, photographer, writer, editor and and and.. Mango, fennel & braaied lobster salad Serves 4
Lizet Hartleys Short Rib & Red Wine Casserole Lizet says, "I adore any cut of beef, but I’m especially fond of the ones that need a long time in the oven, and emerge fall-off-the-bone soft and lip-smackingly luscious – cuts like oxtail and short rib. I make this casserole on lazy Saturday afternoons, when there’s
Mussels with lime-ginger-chilli cream sauce – Andrea Burgener The mussels: The mussels served in most restaurants are the horrible, tough, granular half-shell frozen kind. And what’s sad is that we now think that’s how a mussel should be. Fresh mussels, when properly (and that means briefly) cooked, are truly silken, and taste of the sea
Carey Boucher Erasmus'sThai Massaman Beef Curry Carey says, "This Thai curry is a rather special one, with its flavour profile being a combination of fragrant Middle Eastern spices and South East Asian ingredients. Massaman curry is spicy but not as hot as other Thai curries. You can find Massaman curry paste at most
Anna & Roberta Montali's Zesty Baked Snapper When looking for a dish to match the Steenberg Semillon 2013, I wanted something that looked as though I had taken a bit of trouble in the kitchen, that gave the surprise when you pulled back the foil cover, and was packed with flavour to go
Cape Pickled Fish Pate - Jane-Anne Hobbs Trust Jane-Anne to come up with a useful recipe for 'leftover' pickled fish. This does not happen in our house, neither is there such a thing as left over wine! You can buy Pickled Fish from supermarkets or use your own leftovers to make this yummy