May is the ideal month to indulge in a bout of gastronomic delight, with abundant food festivals on offer, and eateries across the Mother City introducing their winter special menus.
 
Mother’s Day is also the perfect occasion for a gourmet treat, and there is little to beat the mouth-watering array of dishes at our legendary Sunday Jazz Lunch Buffet at Catharina’s Restaurant. On Sunday 8 May (Mother’s Day) Chef Garth Almazan will be serving up a buffet feast fit for a queen, to celebrate the most important woman in your life. Providing the vibe will be popular Swing Band, Full Circle who will have you (and mom) tapping your feet and swaying to the rhythm in no time.
Catharinas

   

LET'S TALK FIREPLACES

 

Savouring a delicious meal and sipping a glass of Steenberg wine in the warm ambience of an open fireplace at your favourite restaurant, is one of life’s special indulgences. With the colder months now fast approaching, we are kindling the fire at Catharina’s to ensure that, along with our warm welcome, a serving of your favourite winter dish, and the inviting ambience we are renowned for, you can bask in the crackling warmth of a roaring log fire.
  
An overnight stay in our luxurious boutique hotel is not complete without the glow of the hearth, and we know our guests look forward to cosy winter evenings relaxing on our comfortable couches in front of the fireplace, or curling up snug in bed. We look forward to adding a touch of comforting winter warmth to your next visit to Steenberg.

       

WINTER DINNER MENU

 
The Winter Dinner Menu at Catharina’s will be introduced on 1 May, offering a mouth-watering set menu dinner option which changes weekly. With dishes such as Aromatic Butternut and Prawn Soup gracing the Starter menu, and delectable Pan-fried Kingklip, served with prawn ravioli, salmon beignets, tomato olive salsa and fennel butter sauce for your main course, followed by scrumptious desserts such as Satsuma and Ginger Malva Pudding served with cardamom chocolate ice cream, satsuma and chocolate salad, this is a winter indulgence to melt all resistance!  For the current menu click here.
  
Chef Garth Almazan recommends trying the Oxtail Risotto Starter at home and shares his recipe for this delicious appetizer with us below.
  
Special offer Winter Warmers are also on the menu until the end of September: 2-course set menu lunch at R165, 3-course lunch at R195, and a 3-course dinner at R215. Booking is essential.
  
Catharina’s Restaurant, Steenberg Hotel
Tel 021 713-2222
www.steenberghotel.com

       

GARTH ALMAZAN'S DELICIOUS WINTER WARMER RECIPE
 
Oxtail Risotto Starter
Serves 6

Ingredients
 

Chicken stock
  
1.75 liters chicken stock
40gm butter, coarsely chopped
2 cloves garlic, finely chopped
400g Arborio rice
250ml dry white wine
80gm finely grated parmesan
1 cup flat leaf parsley
Rind of one lemon
Juice of half a lemon
100g baby spinach
100g shelled peas

  

Braised Oxtail
  
60ml olive oil
1.5kg pieces oxtail
8 pickling onions
2 stalks celery, finely sliced
2 cloves garlic, finely sliced
1 tbsp each of coarsely chopped rosemary and thyme leaves
2 fresh bay leaves
500ml beef stock
250ml red wine

  
Method
 

Braised Oxtail
    
Preheat oven at 150 degrees Celsius. Heat olive oil in a heavy-based saucepan over medium heat, add oxtail and cook until brown (5-10 minutes), remove and keep warm. Add onions, celery, garlic and herbs and cook until celery is soft and onions start to colour. Return oxtail to the pan; add beef stock, red wine and 500ml of water and season to taste with salt and freshly ground black pepper. Bring to a simmer over medium heat and cook covered in oven until meat is falling off the bone (about three hours). When cool enough to handle, pull meat from bone and discard bones. Strain sauce into a small saucepan and set oxtail aside. Cool sauce to room temperature, skim off fat, bring to boil over medium heat and reduce to one cup. Keep warm.

    

Risotto
   
Meanwhile bring chicken stock to the boil over medium heat, reduce heat to a slow and gentle simmer. Melt butter in a heavy based saucepan over medium heat, sauté onion and garlic until onion is translucent. Add rice and cook stirring for one minute then add wine and cook until evaporated. Add stock one cup at a time; add more as liquid is absorbed and stirring occasionally until rice is tender. Add oxtail, peas and baby spinach until warmed through. Add parmesan, stir to combine and season to taste. 

 
To Serve
  
Combine parsley and lemon rind, and finely chop. Place oxtail meat on a bed of risotto, scattered with parsley mixture, and drizzle with lemon juice and reduced oxtail sauce.
  
Bon Appetit!

    

RESTAURANT OPENING HOURS DURING THE WINTER SEASON
(1 May to 1 September 2011)

 

During the chilly months Catharina’s will offer its famed fine dining lunch or dinner experience from Tuesday to Saturday. Our Jazz Lunch Buffet will continue to be served every Sunday courtesy of Chef Garth Almazan, who will be dishing up his popular, creative vegetarian ‘Meat Free Mondays’ on Tuesdays throughout winter (as Catharina’s will be closed on Mondays).
Lunch is served between 12:00 and 15:00; Dinner from 19:00 to 22:00
 
At cellar door restaurant Bistro Sixteen82 breakfast, lunch and tapas will be served daily every day of the week. Breakfast is served from 09:00 to 11:30; Lunch from 12:00 to 16:00; and a Tapas menu is available between 16:30 and 20:00.
 
Please note that Bistro Sixteen82 will close for its annual break from 16 August to 6 September. During this period Catharina’s Restaurant will be operational seven days a week.

Golf News 


  

THE 7TH HOLE AT STEENBERG
 
This month we guide you through the signature hole on the Steenberg Golf Course as part of our ‘virtual tour’. This is easily the most challenging hole, and also the most rewarding.
   

Staff


  

JOHN MOUTON, DRIVER AND PORTER
      

Competent and versatile John Mouton (41) serves both as designated Driver and Porter at the Steenberg Hotel. He ensures that guests and their belongings arrive safely at the hotel, and that both are tended to until they are comfortably settled in their room or suite, whereupon the efficient housekeeping team takes over.
 
John Mouton grew up in Grassy Park (Cape Town), where he matriculated at Grassy Park Senior Secondary School in 1989. He joined the Steenberg team as Driver and Porter in 2009, having headed up his own Driving School for a number of years prior. Not only does he carry out the duties pertaining to each portfolio admirably, this versatile man also acts as Butler and Reception when the occasion calls for it.
 
A firm favourite with guests and staff alike, John is known for always lending a helping hand when needed, and counts as one his greatest joys contributing to the personal and caring guest experience that Steenberg offers.
Whats On


  

Sunday Jazz Lunch Buffet
  
There is little to beat the breathtaking setting of Catharina’s Restaurant where our legendary Sunday Jazz Lunch Buffet has become a tradition among locals and popular with visitors to Cape Town.
  
This month Swing Band Full Circle returns to headline the Sunday Jazz Lunch on Mother’s Day (Sunday, 8 May). Talented foursome Paul Boehmke on vocals, Butch Rice on drums, Jan Hough on bass guitar and the legendary Andrew Ford on keyboards, will have you tapping your feet and swaying to the rhythm in no time. So head down to Catharina’s for a delightful Mother’s Day celebration with their familiar ‘big band’ sounds providing the vibe, and a gourmet feast designed to spoil the most special woman in your life.
  
Playing this month:
May 8th Full Circle
May 15th Joe Schaffers & Friends
May 22nd Sammy Hartman
May 29th Joe Schaffers & Friends
 
**Buffet R240 per person and 50% discount for children under 12.
Pre-booking at Catharina’s is essential.
Bookings at 021 713 2222.
Spaa

    

THE SPA AT STEENBERG: MAY SPECIAL
     

MOTHER AND DAUGHTER SPECIAL (90 min/R600)
 
- LUXURIOUS BABOR EXPRESS FACIAL (45 min)
  To relax and rejuvenate
 
- PAMPERING PEDICURE (45 min)
  For gorgeous feet
 
(Includes a complimentary Skin Analysis and Home Care Advice)
 
Booking is essential. Valid for the month of May
Tel 021 713 2222 or email steenberg@ginkgospa.com

Winery Newss

    

WINEMAKING TEAM ROUNDS UP HARVEST 2011

 

After three months of high-level action, winemaker JD Pretorius and his hardworking team have finally laid down their harvest tools.
 
This year saw good yields, and now the cellar team is concentrating on the fermentation and racking of this year’s wines. According to JD, it’s a little too early to pronounce on the overall quality of the grapes - however, the quantity is up by between 30 and 40 percent from 2010. Good news is that Semillon production is more than double what it was last year and is showing a lot of promise.
 
Read more about why the winemaking team just didn’t get to ‘go fishing’ at www.totallystoned.co.za

  

WE RELEASE OUR ‘WINTER REDS’
 

Everybody knows that a glass of red wine is the perfect accompaniment for many winter dishes, and we will therefore be releasing the 2009 vintage of three of our popular red wines, just in time for winter.
 
The Steenberg Nebbiolo 2009 with its nose of dried prunes, sour cherries, spice and forest floor augmented by earthy notes on the aftertaste, is a great food wine, and especially well complemented by mushrooms and truffle oil (R170). The Steenberg Shiraz 2009 is a full bodied wine with hints of white pepper, violets, spice and a touch of vanilla on the nose. Its savoury aftertaste makes it an ideal partner for all red meat grilled over open flames (R125). The Steenberg Merlot 2009 shows flavours of buchu, basil and mint on the nose, opening up to dark chocolate and cedarwood for a delicious finish. Savour this multi-layered merlot with roast lamb, game, guinea fowl and duck (R125).

                          

CHEF BRAD BALL TO PULL OUT ALL THE STOPS AT 'TASTE OF CAPE TOWN' 2011
(5 - 8 May)

  

Chef Brad Ball at Bistro Sixteen82 has been handpicked among only 14 of Cape Town’s top chefs to showcase some of his signature dishes at this year’s Pick n Pay Taste of Cape Town in association with Orbit Sugarfree Chewing Gum festival, taking place at the Green Point Cricket Club (5 – 8 May). This is undoubtedly Cape Town’s most innovative and exciting food festival, and a one-stop shop for the best food, wine and gourmet goodies on offer in the Mother City.
  
Visit Brad at our stand for a serving of his three delicious signature dishes from the Bistro Sixteen82 menus: Gambas Pil Pil; Free Range Pork Belly with salted caramel and apple espuma; and for dessert, a heavenly Chocolate Party Tart with pink crackle crystal and sherbet. Match these with tastings of some our award-winning wines for an unforgettable food and wine pairing experience at this year’s festival. Visit www.tasteofcapetown.com.

 

        

STEENBERG CELLAR DOOR SPECIAL (May 2011)
  
Steenberg Sauvignon Blanc 2010, priced at just R76 per bottle. (Usual price: R95).
 
This wine is dominated by lovely tropical notes of litchi and guava on the nose, fading into green pepper and asparagus as it opens up. A crisp line of acidity carries the wine beautifully, with a firm and lingering aftertaste.



 

Steenberg Estate • 10802 Steenberg Estate • Tokai Road • Tokai • Cape Town • South Africa • 7945
Tel: +27 (0)21 713 2222 • Fax: +27 (0)21 713 2251 • info@steenberghotel.com • www.steenberghotel.com
  
Tripadvisor Travellers Choice Award 2011 for Best Luxury Hotel in Africa