Bistro Sixteen82, Steenberg’s cellar door eatery, makes for a perfect setting for breakfast, lunch and early evening tapas. I enjoy visiting the restaurant for some relaxed wine tasting combined with great food, and the best part is that the restaurant is also family friendly. I can enjoy the mountain views while the kids run around the perfectly manicured lawn after the meal.
While there, check out the art work hanging on the wall at the tasting room this #WomensMonth with an exhibition of works by two inspiring South African women artists.
The exhibition includes works representing self-expression and empowerment by conceptual artist Frances Goodman, and ethereal paintings by Ruby Swinney depicting the precariousness of human existence within timeless landscapes.
We get to know Chef Kerry who is in charge of the Bistro Sixteen82 kitchen
What inspired you to be a chef? How did you get started?
I grew up on a pineapple farm in the Eastern Cape. From a young age I loved baking and used to bake cakes for the farm workers' children. I went to boarding school and started baking cakes to sell to my classmates when I came home on the weekends. This instilled a passion for food in me. When it came to decide on what career I was going to choose, baking was the obvious one and I applied to Silwood Kitchen in Rondebosch. It was here that I really fell in love with food and cooking and I haven’t looked back since. In my 3rd year of studying I worked under Franck Dangereux at La Colombe, Franck went on to be my mentor for 12 years and really instilled a passion and love for food.
Is there one ingredient in particular that you enjoy working with?
Fish is a firm favourite and I strongly support the work Abalobi is doing in our industry.
What are the kitchen essentials I need when cooking from home?
Good solid pots and non-stick pans, my absolute favourite is Le Crueset and I don’t cook at home without my “pumpkin spoon”.
What does the current Bistro Sixteen82 menu look like?
Our winter menu is called the “Hearty and Homely”. It is designed using seasonal ingredients that you enjoy in winter, real hearty and homely style food i.e. soups, Gnocchi with pulled beef, risottos, warm treacle tarts etc. I want my guests to feel they have had a hearty decadent winter style offering but still sophisticated.
What culinary destinations are on your bucket list?
Anywhere and everywhere has something unique to offer and I love trying new foods but if I had to choose just one it would be Japan.
*For Bistro Sixteen82 online bookings and info, visit www.steenbergfarm.com