Home-Smoked Yellowtail by Chef Kerry Kilpin
1 whole yellowtail scaled and gutted or fish of your choice (2kg)
1 lemon juiced
50g butter melted
50g Sunflower oil (do not use olive oil as it will make your fish bitter)
25g chopped parsley
10g chopped garlic
25g chopped basil
25g chopped coriander
5g paprika
25g honey melted
Salt and pepper
1 onion thinly sliced
4 sprigs of thyme
1 x whole lemon sliced
1x slice red chilli
Combine the lemon juice, butter, herbs, garlic, paprika and honey and season with salt and pepper. Baste the entire fish inside and out using a pastry brush.
Fill the cavity of the fish with the sliced onion, thyme, chilli and lemon. Allow the fish to sit aside and marinade for 10 minutes before cooking.
Prepare your smoker with roughly 2 tablespoons of smoking dust. If you are using a Weber; prepare a charcoal braai and add smoking chips. Place the whole fish in your smoker on a medium heat. Smoke fish for about 15-20 minutes depending on the size of your fish. Enjoy hot or cold with a glass of Steenberg Semillon.
Pork neck chops & coal-roasted sweet potato by Chef Archie Maclean
This dish can be fully cooked on a charcoal braai:
2 x pork neck chops
Salt & pepper
Meat braai spice
Worcestershire sauce
2 x medium sweet potatoes
Butter
Foil
Prick the potatoes with a fork and wrap in foil with a good knob of butter. Place in the coals. Once cooked, cut in half and season.
Season the pork neck chops with braai salt, black pepper and meat spice.
Cook the chops over hot coals so that the outside gets crispy. When you turn the chops; add a few dashes of Worcestershire sauce to the crispy side and let it sink in. Repeat when turning. Braai until cooked. Enjoy with a glass of Steenberg Syrah.
Condé Nast House & Garden Gourmet Restaurant Awards
Congratulations to both of our Chefs for being nominated in the Condé Nast House & Garden Gourmet Restaurant Awards.
Chef Archie Maclean of Catharina's Restaurant was nominated in the Best Hotel Restaurant category and Chef Kerry Kilpin of Bistro Sixteen82 was nominated in the Small Plates category. Well done!
Update on Steenberg's Water Saving Initiatives - Every Drop Counts
At Steenberg, we have been involved in a number of water saving initiatives to reduce our use of municipal water. Following last month's outline of our initiatives, we have since implemented the following at Steenberg Hotel & Spa:
- We have changed laundry service providers to ensure that our suppliers meet our water and environmental conservation requirements.
- By changing our detergent and colour wash cycles, we are saving 4300 litres of water per day.
- We are currently installing a borehole which means we would use substantially less municipal water.
- We are in the process of changing our basin and shower heads from normal water restrictors to water saving restrictors in our hotel rooms and spa as well as in our staff areas.
- All bath plugs have been removed from our rooms.
- Signage is placed in the common areas and around our property to advise our guests of the crisis. Our staff also communicate the severity of the crisis when rooming a guest.
- Our hotel vehicles are cleaned with waterless detergent.
- All pools are covered when not in use to prevent water evaporation.
Steenberg Events
These are our upcoming events for the rest of the year. We hope to see you at one of them!
Cape Town Festival of Beer: 1 - 3 December 2017
Franschhoek Cap Classique and Champagne Festival: 2 - 3 December 2017
Late Night Christmas Shopping: 6 December 2017
Tuning the Vine: 13 December 2017 (Venue: Odyssey)