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October heralds exciting news and groundbreaking
changes in our small corner of the verdant Constantia Valley, placing
Steenberg at the vanguard of innovation and excellence among Cape Town’s
wine destinations.
Catharina’s Restaurant shone in this year’s prestigious
2009 Diners Club International Winelist of the Year competition. Not
only was star Wine Steward Pearl Oliver, named winner in the category
Best Wine Steward/Sommelier, Catharina’s also received one of
only 40 Diamond Awards bestowed countrywide.
Executive Chef at Catharina’s Restaurant Garth Almazan, has
embraced the global ‘Meat Free Mondays’ campaign, with
the introduction of a ‘Meat Free Mondays’ menu here. This
is just one of our small contributions to a sustainable future for
our planet.
Next month will see the opening of our new
state-of-the-art conference and function venue ‘The Meeting
Room’, and the long-awaited new cellar door restaurant and wine
tasting concept, Bistro 1682, which opens on the estate on the 13th
of November.
With the introduction of these new innovations, we
aim to enhance our guest experience, to ensure that your next visit to
Steenberg is truly unforgettable.
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CATHARINA’S CHEF INTRODUCES ‘MEAT FREE MONDAYS’
As part of
the new Spring menu, Catharina’s has introduced a ‘Meat
Free’ gourmet dining option on Mondays, that is designed to
appeal to vegetarians and other diners alike.
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The first of its kind in the country,
this is the brainchild of Chef Garth Almazan, who intends to
spearhead the global ‘Eat less meat for a better
planet’, campaign in South Africa.
‘According to the website, www.supportmfm.org,
the UK’s Food Climate Research Network advocates that a
sustainable future demands that we cut down by making a simple
lifestyle change, such as making just one day a week a meat-free
day. This is our small way of heightening awareness about global
warming, and helping to reduce carbon emissions’, he
declares.
This exciting, fine dining vegetarian
menu option is also a wonderful opportunity to inspire meat lovers
to explore and experiment a little with vegetarian food, while
dispelling the myth that ‘eating vegetarian’ limits
one to a boring salad or a sandwich. Devoted meat lovers will be
happy to know that Catharina’s will continue to offer their
traditional á la Carte menu on Mondays.
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Dishes on the ‘Meat Free Mondays’ menu will include
delights such as the Tofu Custard topped with Spinach
Purée and Enoki Mushrooms and Grilled
Aubergine, Caramelised Onion and Parmesan Terrine,
while those with a sweet tooth will find the melt-in-the-mouth Milk
Chocolate and Pear Compote Pastries simply irresistible.
In the
meanwhile try the delicious vegetarian soup dish (below), kindly
provided by our gallant Chef. You can easily rustle this up in the
comfort of your own home.
To book: call
021 713-2222 or email info@steenberghotel.com.
RECIPE FOR HOME AND HEARTH
Catharina’s Chef
Garth Almazan’s Cream of Sweet Corn Soup
This delicious sweet
corn soup and shitake mushroom and grape fruit spring roll recipe
is a hearty, meat-free Starter for a vegetarian menu.
Serves 8
Ingredients
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Soup
2 onions
4 leeks, green parts only
2 sticks celery
6 tbsp olive oil
8 sweet corn cobs
200ml dry white wine
2 lt. vegetable stock or water
Salt and pepper (to taste)
Filling (for Spring Roll)
1 tbsp olive oil
100g carrots cut into thin strips
25g white cabbage, finely shredded
20g shitake mushrooms, finely chopped
½ tsp finely chopped ginger
1 tbsp soya sauce
1 spring onion sliced into rings
Segments of 1 grape fruit
200g cob kernels
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Method
Soup
Sweat the onion, leek and celery in a little oil until softened but
not browned. Add the corn and pour in the wine, scraping off any
deposits from the bottom of the pan with a wooden spoon. Boil
uncovered, until reduced by half. Add the stock. Simmer for 30
minutes. Remove the corn and scrape off the kernels. Set aside 200g
Puree, together with the remaining kernels and the contents of the
saucepan, then strain through a conical sieve into a saucepan.
Season and keep hot.
Filling
Heat the oil in a wok. Add the carrots, cabbage, mushrooms, ginger,
soya sauce and cook for 3 minutes. Add the spring onion and
reserved corn and cook for a further 2 minutes. Transfer the
ingredients to a bowl and stir in the grape fruit segments. Season
with salt and pepper.
Spring Rolls
Working on a flat
surface, fold the spring roll pastry in half. Spread one eighth of
the filling near the folded edge of each sheet. Fold in the sides,
then roll up to form a cylindrical shape. Seal the edges with egg
white. Repeat with the remaining filling and spring roll pastry, to
make 8 spring rolls. Half fill a heavy based pan with oil and heat.
Add the spring rolls and gradually increase the temperature to 180
degrees Celsius. Fry for 3 to 5 minutes until golden brown,
allowing pastry to turn brown evenly. Transfer to kitchen paper to
drain. Keep hot.
To serve
Pour the piping hot soup
into a serving bowl and place the spring roll on top.
Bon Appetit!
CATHARINA’S WINE
STEWARD NAMED DINERS CLUB ‘WINE STEWARD OF THE YEAR’
2009
We couldn’t be
more proud of Pearl Oliver, our star Wine Steward at
Catharina’s Restaurant, who outshone nominees from
restaurants countrywide to be named winner in the category Best
Wine Steward/Sommelier in the prestigious 2009 Diners Club
International Winelist of the Year competition. Pearl,
who is just 26 years old, hails from Lavender Hill in Cape Town,
and is the first woman to receive this prestigious title. An
exceptional achievement indeed!
Proudly displaying her
award (below) is Pearl Oliver, together with Food & Beverage
Manager Llewellyn Joorst and Sommelier Higgo Jacobs, whose
award-winning wine list afforded Catharina’s one of only 40
Diamond Awards countrywide.
Catharina's
Award Winning Team Diners Club Winelist Awards 2009
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5-STARS FOR
WOOLWORTHS STEENBERG RESERVE SAUVIGNON BLANC/SEMILLON 2009 IN
2010 JOHN PLATTER GUIDE
Just months after
being appointed winemaker at Steenberg Vineyards, young JD
Pretorius has already made his mark.
His Woolworths Steenberg
Reserve Sauvignon Blanc/Semillon 2009 blend has received a
5-star rating in the 2010 John Platter Guide, one of only four Bordeaux
white blends to have been awarded 5-stars.
JD Pretorius (right) & Steenberg Vineyards Team
Working in partnership
with John Loubser, General Manager and Cellar Master of
Steenberg Vineyards, JD took initiative in both the vineyard
and cellar, producing a wine that proudly follows in the
footsteps of Steenberg’s first Bordeaux white blend, Magna
Carta 2007.
It is only the
second year that Steenberg has produced the white blend for
Woolworths, the 2008 vintage having scored four and a half
stars last year. Only 800 x 6 bottles have been produced, and
the wine will be available exclusively from March 2010 at selected
Woolworths flagship stores.
Steenberg Vineyards
has scored no less than eight 5-star Platter awards since 2002,
mostly for its Semillon and Sauvignon Blanc Reserve.
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STEENBERG WINERY THEMED
TASTING
Wednesday 14 October at 18h00
‘The Great
2009!’
Join Steenberg Cellar Master
John Loubser, for a delightful tasting journey of the 2009 Sauvignon
Blancs from the Constantia
Valley
R80 per person
Bookings: Lida Tel 021 713
2326
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STATE-OF-THE-ART
CONFERENCE AND FUNCTION VENUE OPENS IN NOVEMBER
With the
opening of our new state-of-the-art conference and function
venue ‘The Meeting Room’, in November this
year, we will be uniquely positioned to offer a greatly
enhanced, exclusive five-star conferencing service, to the
modern business traveller and local business people working in
the area.
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Nestled in a
serene garden setting across from the reception area of the
Steenberg hotel, ‘The Meeting Room’ is housed in what
was previously the Steenberg Wine Tasting Room. With
breathtaking views of the vineyards and mountains, and
located just metres from the hotel Guest Rooms, delegates
will have access to luxurious accommodation, the finest
hospitality, and a world-class food and wine experience.
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Nestled in a serene
garden setting across from the reception area of the Steenberg
hotel, ‘The Meeting Room’ is housed in what was
previously the Steenberg Wine Tasting Room. With breathtaking views
of the vineyards and mountains, and located just metres from
the hotel Guest Rooms, delegates will have access to luxurious
accommodation, the finest hospitality, and a world-class food
and wine experience.
Boasting stylish,
modern décor, ‘The Meeting Room’, which
seats 30 delegates, has been designed to epitomize the ultimate
in professional conferencing aesthetics. Complete with the
latest video conferencing equipment, called ‘Easy
Meeting’, delegates will be able to connect the conference
room to any number of separate locations around the world,
simultaneously.
A selection of
conference and function packages will be on offer, including
breakfast, lunch and dinner options.
To book this
exciting new venue, contact Sally Rose on functions@steenberghotel.com.
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OCTOBER SPECIAL
Classic Babor Facial and Brow Shape (with complimentary massage)
(105
min/R450)
The Spa at Steenberg, which is operated by the experienced
Ginkgo Spa & Wellness Group, was a proud finalist in the
Boutique Hotel Category of the recent annual Les Nouvelles
Esthetiques South African Spa Awards. The Les Nouvelles Esthetiques
Spa Awards acknowledge excellence, professionalism and those who set
the benchmark and standards within the Spa, Health & Wellness
Industry.
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Allow us to banish the last of
winter’s ravages to your delicate skin, with the hydrating,
anti-ageing Classic Babor Facial. Designed to transform your
skin, while softening lines, it will leave your facial skin
feeling smooth, toned and replenished. Your pampering journey
begins with a thorough cleansing and exfoliating, followed by a
relaxing facial massage during which essential oils are expertly
applied and then removed, using wonderful warm towels. Then a
specialized hydrating ampoule mask is applied, softening lines
and soothing your skin, restoring nature’s glow. Ensuring
our transformation into a ‘younger looking you’, our
Beauty therapist will shape your brow to perfection. One last,
special treat awaits in the form of a complimentary 30 minute
back and neck massage that will release tension and stress and
restore your natural equilibrium.
With your inner confidence and vitality
restored, you will be ready to take on the world!
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Valid for the month of October. Booking is essential.
For more
information or to book call the Spa on 021 713 2222 or email steenberg@ginkgospa.com.
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‘Foodie’
guests savoured a special ‘preview’ tasting of Chef
Garth Almazan’s ‘Meat Free Mondays’ lunch menu at
Catharina’s Restaurant. Expertly paired by Sommelier Higgo
Jacobs, a selection of beautifully presented vegetarian dishes were
served with wines from Steenberg, as well as a selection of organic
wines.
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Shannon Latimer with General
Manager of Steenberg Hotel Gaby Gramm, and Chania Morritt-Smith
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Greg Landman and Philippa Cheifitz
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Annette Kesler and Catharina’s Executive Chef Garth
Almazan
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TELEPHONE SALLY ROSE (021)
713 2222 TO BOOK FOR FUNCTIONS
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