Oxtail is a favourite winter ingredient, slow-cooked in rich stews, potjies and casseroles all over the country. In this month’s edition of CHEF Magazine, top chefs from all over South Africa share their plans for new ways with oxtail this winter. Our very own Chef Garth Almazan (Catharina’s) and Chef Brad Ball (Bistro Sixteen82) are featured, and both of their oxtail creations have us eagerly awaiting the arrival of our winter menus! [...]
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Bistro Sixteen82 at the Constantia Food & Wine Festival
If you can’t get enough of the Cape’s celebrations of food, wine and good times, then make sure to join us this weekend at the Constantia Food & Wine Festival, taking place in our very own valley. With over 40 of the finest wines and most delicious dishes from participating farms and restaurants in the valley to look forward to, it’s best to come hungry. [...]
If you can’t get enough of the Cape’s celebrations of food, wine and good times, then make sure to join us this weekend at the Constantia Food & Wine Festival, taking place in our very own valley. With over 40 of the finest wines and most delicious dishes from participating farms and restaurants in the valley to look forward to, it’s best to come hungry. [...]
Taste of Cape Town 2012
Today marks the start of the Mother City’s best-loved culinary event, Taste of Cape Town. Taking place at the Green Point Cricket Club from today until Sunday, it “brings together the city’s finest restaurants, award- winning wineries, premium drink brands, artisan producers, boutique exhibitors and fantastic entertainment.” [...]
Today marks the start of the Mother City’s best-loved culinary event, Taste of Cape Town. Taking place at the Green Point Cricket Club from today until Sunday, it “brings together the city’s finest restaurants, award- winning wineries, premium drink brands, artisan producers, boutique exhibitors and fantastic entertainment.” [...]
Nose to Tail with Chef Brad Ball
As we move into autumn and then into winter, Chef Brad Ball will be looking at new ways of preparing and cooking with meat. With a focus on presenting meat dishes that “inspire and educate both my staff and guests when it comes to the lesser known, but delicious cuts of meat,” he has a lot in store for the autumn and winter menus at Bistro Sixteen82. We sat down with him to talk about this meaty subject. [...]
As we move into autumn and then into winter, Chef Brad Ball will be looking at new ways of preparing and cooking with meat. With a focus on presenting meat dishes that “inspire and educate both my staff and guests when it comes to the lesser known, but delicious cuts of meat,” he has a lot in store for the autumn and winter menus at Bistro Sixteen82. We sat down with him to talk about this meaty subject. [...]
Eat Your Greens
Micro greens have long been used by chefs to finish the presentation of their dishes, but surprisingly little is known – or understood – about the exact reasons for their use. So, before you disregard these little shoots as “just a garnish”, or gobble them all down in one bite, why not take a moment to appreciate why they’re on your plate? We asked Chef Brad to give us the low down on using – and enjoying – micro greens at Bistro Sixteen82 and at home. [...]
Micro greens have long been used by chefs to finish the presentation of their dishes, but surprisingly little is known – or understood – about the exact reasons for their use. So, before you disregard these little shoots as “just a garnish”, or gobble them all down in one bite, why not take a moment to appreciate why they’re on your plate? We asked Chef Brad to give us the low down on using – and enjoying – micro greens at Bistro Sixteen82 and at home. [...]
New kid on the block
Regular visitors to Bistro Sixteen82 might have noticed a new friendly face that greets them when they arrive – it’s none other than Marc Cowen, our brand new Front of House Manager. While he may only be one month young at the Bistro, he’s certainly accomplished a lot in his life and it’s all been centred around his love for food, wine and socialising… making him the perfect fit for this position. [...]
Regular visitors to Bistro Sixteen82 might have noticed a new friendly face that greets them when they arrive – it’s none other than Marc Cowen, our brand new Front of House Manager. While he may only be one month young at the Bistro, he’s certainly accomplished a lot in his life and it’s all been centred around his love for food, wine and socialising… making him the perfect fit for this position. [...]
Brendon November’s Black Fig and Walnut Tart Tatin
“With the change to the long- anticipated rainy season shortly upon us, there are a few warm flavour and texture combinations I have been toying with, to welcome into the Bistro. One of these is a Black Fig and Walnut Tart Tatin, with a Date, Walnut and Cardamom Puree, Rooibos Syrup, Almond Kataifi Sheets and Vanilla Ice Cream. (Kataifi pastry is shredded Phyllo sheets, used for the Greek ‘Baklava’ dessert. If you can’t find any, phyllo will do). In this version of the recipe, I opted to add the rooibos syrup to crème anglaise, and churn it into ice cream. The syrup could also be drizzled over the ice cream, over the tart or just on the plate.” [...]
“With the change to the long- anticipated rainy season shortly upon us, there are a few warm flavour and texture combinations I have been toying with, to welcome into the Bistro. One of these is a Black Fig and Walnut Tart Tatin, with a Date, Walnut and Cardamom Puree, Rooibos Syrup, Almond Kataifi Sheets and Vanilla Ice Cream. (Kataifi pastry is shredded Phyllo sheets, used for the Greek ‘Baklava’ dessert. If you can’t find any, phyllo will do). In this version of the recipe, I opted to add the rooibos syrup to crème anglaise, and churn it into ice cream. The syrup could also be drizzled over the ice cream, over the tart or just on the plate.” [...]
A Bouquet Garni for Steenberg’s Winning Recipe
Steenberg has come a long way since the days of Catharina Ras, where one Baron van Rheede tot Drakenstein wrote about his experiences of enjoying “radishes, freshly baked bread and beautiful cabbages” in the late 1600s. Whilst much of the estate has undergone a modern-day makeover as the years have gone by, a few memories of these simpler times remain – Catharina’s own Manor House and garden. Today, part of this garden has been transformed into an abundant herb patch, which provides Steenberg’s restaurants with farm-fresh, responsibly grown herbs and vegetables. [...]
Steenberg has come a long way since the days of Catharina Ras, where one Baron van Rheede tot Drakenstein wrote about his experiences of enjoying “radishes, freshly baked bread and beautiful cabbages” in the late 1600s. Whilst much of the estate has undergone a modern-day makeover as the years have gone by, a few memories of these simpler times remain – Catharina’s own Manor House and garden. Today, part of this garden has been transformed into an abundant herb patch, which provides Steenberg’s restaurants with farm-fresh, responsibly grown herbs and vegetables. [...]
Steenburger Fridays
Friday is definitely Steenburger Day – at Bistro Sixteen82, in any case! Chef Brad serves up a limited number of these beauties, each a true burger experience with a delicious, homemade fillet patty (made right here in our kitchen from top-quality fillet, minced to Chef Brad’s liking) topped with tender foie gras, lashings of truffle aioli and tomato “konfyt”, and served with a helping of Klein River Gruyere frites. [...]
Friday is definitely Steenburger Day – at Bistro Sixteen82, in any case! Chef Brad serves up a limited number of these beauties, each a true burger experience with a delicious, homemade fillet patty (made right here in our kitchen from top-quality fillet, minced to Chef Brad’s liking) topped with tender foie gras, lashings of truffle aioli and tomato “konfyt”, and served with a helping of Klein River Gruyere frites. [...]
Zabaglione
“It’s a fact – I love to eat this on V day. I think shared meals, especially desserts, are great for special occasions and especially those that involve love and romance. [...]
“It’s a fact – I love to eat this on V day. I think shared meals, especially desserts, are great for special occasions and especially those that involve love and romance. [...]
