Thursday, 1 January, 2015
Steenberg Vineyards
Each wine represents a different part of Steenberg. The Klein Steenberg Sauvignon Blanc's striking blue label features penguins, seals, whales & other marine life. This signifies our proximity to the sea & how the cool sea breeze assists in growing the best quality grapes possible.
Our Cabernet Sauvignon tells the story of our feisty & unconventional founder, Catharina Ras. If you have not heard the story of her life, find it here. But let's just say that it involves 5 husbands, hunting trips, hungry hippos & lions & an illustrious legacy. Why not pop into our Tasting Room this festive season to try these quaffable wines? Or purchase them here online.
We Had a Holly, Jolly Christmas
This years Christmas Carols event was one of the best ever! With 1200 people attending, you could definitely feel the festive spirit. Kevin Abbott was accompanied by his Big Band as well as a chorus of beautiful ladies with angelic voices. Kevin Abbott performed an arrray of Christmas hits & interacted with the children to much applause. Once the sun started setting, candles were lit & the crowd sang "Silent Night" into the twilight. A truly moving sight. If this does not put one into the Christmas spirit, nothing will. Thank you to all who attended - we hope you had as much fun as we did! Have a look at our blog here for more photos!
Have You Visited our Online Wine Shop?
Our Online Wine Shop is the easiest way to purchase wine & have it delivered straight to your door in South Africa. If you haven't purchased from our Wine Shop before, why not give it a whirl? To kick start your shopping, sign up for our Newsletter & we will send you a R100 voucher to use on our Online Wine Shop! We're sure you can already taste our fresh & fruity Sauvignon Blanc.
Visit Wine Shop
Chef Kerry Kilpin's Asian Fish Salad Recipe
As soon as Chef Kerry joined us at Bistro 1682, she introduced us to her delicious Asian Fish Salad dish. We have been begging her for the recipe & she finally gave in. We thought we would share it with you:
4 x 200g portions of fish of your choice
2T toasted sesame seeds
4 sprigs of coriander for optional garnish
For the Lime Vinaigrette
1t chopped chilli
1t chopped garlic
1 T grated fresh ginger
2g shrimp paste (optional)
30ml Tom yum paste
125ml Canola oil
100g treacle sugar
80ml freshly squeezed lime juice or lemon juice
10ml fish sauce
80ml water
Sauté the chilli, garlic and ginger in a little of the canola oil. Add the Tom yum paste and shrimp paste and cook for a further 2min. Add the lime juice, water and sugar. Cook for a further 5 min on a low heat. Allow to cool slightly. Place the sauce in a blender and blend gradually adding the remainder of the oil and fish sauce. Taste, adjust seasoning. Depending on your taste buds you may like it a little sweeter, saltier, spicier, sharper this is up to you.
For the Aioli
1 whole egg
5ml English mustard
1 clove garlic chopped
10ml Red wine vinegar
100ml canola oil
salt
Whisk the egg, mustard, vinegar and garlic in a bowl. Gradually add the oil while mixing continuously to form an emulsion. If you find the Mayonnaise getting too thick add a little water. Season to taste.
For the Salad
100g mixed baby salad leaves
50g coriander
30g basil
100g julienne mange tout
100g bean sprouts
4 x radishes finely sliced
Mix all the leaves, mange tout, radishes and bean sprouts together.
To assemble the dish
Season the fish with salt and pepper and place in a hot pan for about 2 min on either side until you fish is nice and golden and cooked through.
Mix the salad leaves with a little of the dressing and place on a plate. Place the fish on top of the leaves and then drizzle the vinaigrette and aioli over the entire dish. Sprinkle with sesame seeds and garnish with a sprig of coriander!
From our Steenberg family to yours, we would like to thank you for your support & wish you a safe & prosperous festive season & happy new year.
Here's to 2015!
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