Why “nose to tail”? What’s the motivation, as a chef, to use lesser-known cuts of meat?
I like to know that the whole animal is been used. It’s a difficult thing to pull off in a restaurant, but I’m finding more and more guests are happy to experiment with the likes of ‘rough’ cuts and offal.
How do you go about choosing these different cuts?
I speak to my butchers and farmers to find out what’s available. Often, I’ll go and personally select cuts with my butcher, straight from his cold room.
Some people are squeamish about eating certain parts of an animal – what is your advice for those who are sitting on the fence about trying them?
Mostly it’s the texture that gets people. So often, though, these cuts (including offal) are the most tender when prepared the correct way.

What do you want your guests to experience by trying these “new” cuts?
I want them to know that they don’t have to eat the same old stuff, day in and day out, and that there are other parts of that are just as tasty – if not more so!

What dishes can guests expect?
I have tongue on at the moment, and sweetbreads and liver will be on shortly for the Autumn Menu. I had a wonderful brawn on, and Brendon November (our Head Chef) is busy working on a recipe for pig cheek, which we source from Happy Hogs Farm.

Your top 3 tips for working with any meat this winter?
1. Experiment with new cuts and offal
2. Cook them really slow, at low temperatures
3. Enjoy them with reds like Nebbiolo and Cabernet Sauvignon

“When I think of autumn, I immediately think of the start of comfort food! Chunky soups, braised meats and baked puddings… with the change of the season comes new produce, and comfort cooking takes centre-stage. Braising and slow roasting become the focus, but I still like to combine it with grilled dishes,” says Chef Garth Almazan. “When it comes to my favourite autumn ingredients, I have to choose all of the different types of mushrooms, because they are so versatile, and all the types of squash that will be available, which make some of the heartiest soups. My absolute favourite autumn pairing for this season would have to be veal osso bucco with risotto Milanese and braised endive, paired with the Steenberg Shiraz. Delicious!”

This season’s Autumn Affair set menu will feature some of the most delicious seasonal produce, and guests can look forward to the likes of oxtail with borlotti beans, veal osso bucco with risotto Milanese, Karoo lamb shank with parsnip puree and Hubbard squash, and a variety of thick seafood soups. The menu will offer the same great value as our Summer Delight set menu, that guests have come to know and love, with a 2 course lunch at R185, a 3 course lunch at R215, and a 3 course dinner at just R250 per person, including your choice of a glass of Steenberg H.M.S Rattlesnake or Steenberg H.M.S Echo. To book your table, please call us on 021 713 2222.

To whet your appetite, feast your eyes on the first of our Autumn Affair set menus, launched this week:

Canapé: White Bean Soup, white truffle oil, chives
Starter: Wild mushroom, spinach and lamb shank phyllo tart, slow baked rosa tomatoes, marinated baby mushrooms, herb salad, balsamic and lamb jus
Mains: Malay spiced Kingklip, tomato, cucumber, sweet pepper salsa, prawn samoosa, coriander yoghurt
Dessert: Milk tart brulee, coffee ice cream, biscuit tuille

“Our harvest finishes today. Quantity is slightly down, but quality is excellent. We are now in the phase of putting the vines to bed for winter, i.e. we fertilize them, give them good irrigation to quench their thirst after a long summer, and later, they will be pruned.  To improve our soil, we have started to prepare (plough) the soil to sow cover crops in between the vines.  The cover crop keeps the soil cool, and improves water penetration, as well as water and oxygen holding capacity.  It also breaks down to form compost. Once the vines are asleep and resting, we will fix broken trellising, irrigation, drainage and roads. This whole process will take us right up to spring, when the growing season starts again.” Johann de Swardt, Farm Manager, Steenberg

1. The first Two Oceans race took place on Saturday 2 May, 1970, with just 26 runners. Dirkie Steyn won the event in 3:55:50 and ran barefoot.

2. In 1972, the race was officially named the Two Oceans

3. 1992 saw the wettest Two Oceans in history, with no less than 4 cold fronts ravaging the Cape in a row over the race weekend. With the wet weather predicted for the 2012 race, we just hope that it won’t be as bad as in 1992!

4. In 2009, the race celebrated its 40 year anniversary and, for the first time in the event’s history, over 20,000 entries were received

5. In 2011, over 14,000 entrants ran the Half and over 8,500 ran the Ultra

6. The 43rd consecutive Two Oceans Ultra Marathon (56km / 34.8 miles) will be run this year

7. The Ultra will follow the traditional route, via the beautiful yet very challenging Chapman’s Peak, into seaside town of Hout Bay, and up Constantia Nek

8. 2012 sees the start of the 15th consecutive Two Oceans Half Marathon (21.1km / 13.1 miles)

9. This year, the Half will follow a brand new route for the first 10km, taking runners along Edinburgh Drive towards Constantia

10. Steenberg’s 3 Day Weekend promotion is the perfect way for locals to reward their tired, weary bodies after the race – with three nights of spoiling at Steenberg, including sumptuous breakfasts, fine dining, wine tastings, bubbly and canapé pairings, golf, spa treatments and much more, at a special discounted rate, it’s the ideal way to reward all of your hard work and dedication.

[All images: Two Oceans Marathon]

Looking for something a little more advanced? A wide selection of state-of-the-art bicycles will be available by prior reservation. These include an array of 24-speed white hybrid bicycles, 27-speed road bicycles, 27-speed mountain bicycles, and single speed bicycles. Guests may rent bicycles from between R30 and R50 per hour (with the shortest rental period being one hour), while extended rentals are also available per day, or per week. The rental service will be available seven days a week from 10am to 10am, with reservation required 24 hours in advance. Accessories, including cycling helmets and bicycle locks, are included in the rental package.

Really want to stretch your legs? Bike & Saddle offer a range of guided cycling tours that will take Steenberg’s guests on an exhilarating trail through some of our neighbouring farms, such as Groot Constantia, Klein Constantia, Buitenverwachting, Constantia Glen and Beau Constantia. If cycling isn’t enough to satisfy your need for fresh air, you can also book from a selection of outdoor activities, from hiking to kayaking, tailor-made for you by Bike & Saddle, to make sure that you get the most out of the outdoors.

For booking and enquires, please contact the hotel on 021 713 2222.

[All images: Bike & Saddle]

The term sounds rather fancy. What are micro greens?
Nothing fancy about it. They’re the sprouting seeds of herbs and some vegetables.

Micro greens obviously add aesthetic value to a dish, but why else do you use them?
It’s all about the flavour. For instance, I add basil micros to the tomato salad on our current menu, as the flavours obviously work so well together. When I mix a selection of micro greens, I’m looking for a general herbaceousness that can pair well with one of our wines, such as our Steenberg Sauvignon Blancs.

So they’re not just a pretty face?
They do make a dish look really good if used correctly, but they also impart important flavour and texture. Micro greens also have more nutrients than their fully grown counterparts, making them a very healthy addition as well.

What are your favourites?
I love basil, mustard leaf and coriander. We source all of our micro’s from a farmer in Stellenbosch, who grows them to our requirements.

Which of your dishes use micro greens?
Micro basil on the tomato and homemade ricotta salad
Micro coriander on the signature beef tataki
Micro beets on the beetroot and goat’s chevin salad
Micro coriander on the “Bunny Chow” – a carrot cake composition on our dessert menu

Micro greens have started appearing on the shelves of major supermarkets. What advice do you have for the home cook who wants to use them?
Firstly, don’t cook them! Use them as fresh as possible, and use the correct micros with a particular dish – you don’t want to confuse flavours. Store them in an airtight container in the fridge. You don’t want them to go to waste, they’re pretty pricey. Otherwise, experiment and enjoy!

Our 3 Day Weekend promotion proved so popular last year that we’ve decided to run it again this year, giving guests the opportunity to treat themselves to a much-needed, unforgettable breakaway. It offers everything that one would expect from a 3 day weekend, and then so much more. The package includes a three night stay (your choice of Thursday to Sunday, or Friday to Monday) in one of our luxurious hotel rooms, a scrumptious daily full English breakfast, your choice of either Spanish tapas our cellar-door eatery Bistro Sixteen82, or a 3 course dinner at our fine-dining restaurant Catharina’s (both winners of the American Express Platinum Card Fine Dining Award in 2011), Sunday lunch at the hugely-popular Catharina’s Sunday Lunch Jazz Buffet, a round of golf at the Steenberg Golf Club or a pampering 50 minute massage at our Ginkgo Spa, a wine tasting at Steenberg Vineyards, a bubbly and canapé pairing at our brand new bubbly bar, Gorgeous by Graham Beck, free transfers within a 5km radius, and 72 hours of five-star luxurious relaxation and comfort.

This incredible package, all inclusive, is priced at just R3855 per person sharing and is available for South African residents only. All you have to do is pick your weekend and leave the rest to us! For booking enquiries, please call us on 021 713 2222. We look forward to spoiling you.

The Slow Food movement is an international organisation that was founded with the purpose of counteracting fast food and fast-paced lifestyles. Established as a resistance to the opening of a fast-food chain in Rome, the movement has since grown to include over 100,000 members in 150 countries worldwide. Slow Food Mother City  is the local chapter and promotes the global goals of “good, clean and fair” food. “Good” food is delicious, natural and part of a cultural heritage. “Clean” food is grown in an environmentally responsible, sustainable manner. “Fair” food is produced by farmers and artisans who have food sovereignty: they are free to choose how, when, where and what food they produce, and are adequately remunerated and respected for their work.

Guests at our exclusive Slow Food Mother City “Meat-free Monday” dinner will be treated to an evening stroll through our herb gardens, where Chef Garth Almazan will explain how Steenberg grows as much of its own herbs and vegetables as possible, using sustainable and responsible practices. A choice of a glass of Klein Steenberg Sauvignon Blanc or Cabernet Sauvignon to enjoy along this tour will slow the clock and set the mood for a relaxed evening. At dinner, guests may look forward to a canapé of Grilled Watermelon with shaved fennel, pomegranate, baby mozzarella, walnuts, watercress and chive oil. Chef Garth’s Asparagus, Broad Bean and Goat’s Cheese Risotto with ciabatta crumbs, sautéed baby mushrooms, white truffle oil and micro herbs, arguably one of the most popular dishes served at Catharina’s, will follow. For mains, tuck into Grilled Aubergine and Roasted Onion Terrine with lentil bolognaise, olive tapenade, fried capers and basil oil. Finally, finish your meal with Frozen Lemon Parfait, served with summer berry cannelloni and decadent white chocolate sauce.

For booking enquiries, please contact us on 021 713 2222.

Marc, what’s your story?
Funnily enough, I originally went to chef school! Once there, though, I realised that as much as I love to cook, I did not want to do it every day, all day – as a result, I have huge respect for chefs, having been on the “other side”. I then spent quite a few years working on the Cape Point Tourism route, at the Two Oceans Restaurant at Cape Point, before working with the Greens portfolio of restaurants, heading to Camps Bay with the Paranga group, then on the Pepper Club Hotel and Beach Club, before arriving here at Bistro Sixteen82.

What’s the attraction of the food and wine industry for you?
The food and wine industry is a “people business” – we entertain and offer guests a break from their routines and daily stress. It’s great to meet new people all the time, and be able to invest something of yourself into what you do. Oh, and having to taste the new vintages every year from many, many of our wonderful Cape wine estates is hard – but someone’s got to do it!

You might be new, but we’re sure you’ve had some time to pick a few favourites from the menu?
The Beef Tataki is my current favourite, closely followed by the Risotto.

Tell us something about you that people might not know?
I like to start my day on the beach with my two dogs.

Any interesting hobbies?
My two-year old keeps me very busy when I’m not working!

If you only had a few hours left on earth, what would your last meal be and why?
Lamb spit. Aside from tasting really good, I always associate it with friends, summer and good times.

Chef Garth Almazan’s Seafood Linguine 
Serves 4

200g button mushrooms, sliced
small bunch spring onion chopped
2 cloves garlic chopped
1 small chilli chopped
400g firm SASSI-approved line fish, cubed
300g prawns
300g shelled mussels
300g smoked salmon
2 teaspoons chopped parsley
2 teaspoons chopped fennel or dill
500ml fresh cream
5 tablespoons soya sauce
1 packet linguini pasta, cooked

Method
Sauté button mushrooms in oil until soft. Add spring onion, garlic and chilli, and cook for one minute. Add cream and soya, and reduce by half. Add fish, shellfish and herbs, and cook for 3 minutes. Toss with cooked linguine and serve.