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Stellenbosch on Stage: Live Virtual Concerts

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August 24, 2020

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Stellenbosch on Stage: Live Virtual Concerts

Spoegwolf Stellenbosch virtual concert 2020 Sonia Cabano blog eatdrinkcapetown — Spoegwolf

Clear your calender!

The latest live virtual concerts in the Stellenbosch on Stage series features Spoegwolf on 29 August.

And on 24 September, the US Alumni Concert showcases Laurika Rauch, Stuart Taylor, Sunday Kelechi, plus the US Stellenbosch University CHOIR.

A real musical Heritage Day!

All shows will be broadcast live to your electronic devices, wherever you are.

So no reason to miss out!

Book tickets via Computicket.

And hey, guess what?

Each ticket includes a complimentary R100 ‘Support Stellenbosch’ SnapScan voucher. Redeem yours at participating restaurants and shops in town.

Stellenbosch on Stage was established as a campaign of solidarity and unity in July and this novel initiative now also provides recovery support to the City of Oak’s battered economy due to the COVID-19 pandemic.

First of its kind in South Africa, Support Stellenbosch is a truly unique, exciting campaign supported by partners Stellenbosch Municipality, Stellenbosch University and Wesgro. They are justly proud that the town is showing such leadership and innovation.

MORE ABOUT THE MUSICIANS:

Award-winning Afrikaans rock outfit Spoegwolf hits the stage at 19h00 on Saturday, 29 August. It will be a thought-provoking listening experience. Meaningful lyrics, rich aural landscapes, mood and grit – it challenges new and delights devoted listeners. The band consists of brothers Danie and Moskou du Toit, Chris von Wielligh and Albert van der Merwe.

Stellenbosch on Stage is made possible by the support of Eendracht Hotel & Apartments, Stellenbosch Wine Routes, and Taste Stellenbosch, each representing one of the main tourism sectors of Stellenbosch.

For the US Stellenbosch Alumni Concert at 19h00 on Thursday, 24 September, some local musical giants bring on the big songs that made them icons.

Laurika Rauch is accompanied by cellist Sunday Kelechi, & comedian Stuart Taylor provides the laughs.

The US Choir conducted by André van der Merwe will also be on the screen.

Tickets for each concert are R130 from Computicket. The concerts will remain available for seven days.

For more information, email info@visitstellenbosch.org or call 021 886 4310.

Visit Stellenbosch is the official tourism and information body for Stellenbosch, South Africa’s most inspiring wine, food, art and cultural destination.

Learn more at www.VisitStellenbosch.org.

Follow Visit Stellenbosch on Twitter (@VisitStellies); Facebook (@visitStellenbosch) and Instagram (@visitstellenboschnow)

Sasko Crusty Yeast-Free Breadrolls

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August 18, 2020

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Sasko spinach, feta cumin bread Sonia Cabano blog eatdrinkcapetown — Sasko spinach, feta and cumin crusty breadrolls

The beauty of this crusty spinach, feta and cumin breadroll recipe is it’s yeast-free!

Cooler days call for warming bowls of hearty soups and stews.

And, of course, those are best enjoyed with a slice of freshly-baked bread, ready for dunking or scraping up the last bits in the bowl.

Try this easy recipe for a delicious and nourishing spinach-laced breadrolls.

Bonus: it’s yeast-free, so you’re not competing with the whole world out to find yeast to bake their own bread or brew their own pineapple beer.

INGREDIENTS
● 80 g frozen spinach, thawed, finely chopped and with as much liquid squeezed out as possible
● 2 cups (420g/500ml) SASKO self-raising wheat flour
● 1 tsp (5ml) cumin seeds, toasted and ground, or 1/2 tsp (2.5ml) cumin powder
● 1/2 tsp salt
● 1 cup (125ml) Parmesan cheese, grated
● 120 g feta cheese, crumbled
● 3/4 (180ml) cup milk
● SASKO plain (cake) flour for dusting

METHOD

Preheat the oven to 200C. Set aside a baking tray, lightly dusted with flour, the excess flour shaken off.
Squeeze out the excess liquid from the spinach and set aside.
In a bowl, add SASKO self-raising flour, then mix in the spinach, salt, cumin, Parmesan and feta.
Stir in some of the milk (you may not need to use it all) to make a soft and sticky dough.
Cover the dough and set aside for 30 minutes to rest.
Turn the dough out onto a dusted surface,roll into a fat sausage shape and cut into 4 to 6 pieces.
Shape each piece into an oval bun and place on the baking tray. Bake at 200 C for 20-25 minutes until golden brown and crispy.

Homemade Pasta with Black Olives, Basil, Tomato & Pangritata

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August 17, 2020

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Sasko fettuccine pasta

Domestic deities are created during lockdown, in their own kitchens, not true?

Add some carby creations to your repertoire with this easy recipe for home-made pasta. You’ll be popular and admired, for sure.

Five ingredients, a basic technique and a little patience are all it takes. Serve it with the classic Italian Pangritata (crunchy fried breadcrumb) topping. Carbs on carbs – what’s not to love?

SASKO FETTUCCINE WITH TOMATOES, BLACK OLIVES, BASIL & TOASTED BREADCRUMBS

Ingredients:

Pasta:

2 whole eggs
3 extra egg yolks
500g SASKO white cake flour
100ml water
Olive oil

Sauce:

20 black olives, pips removed, flesh roughly chopped
1 garlic clove, crushed
2 plum tomatoes, peeled, seeds squeezed out, flesh roughly chopped
1 large handful torn basil (cutting with a knife will turn the leaves black, rip them up with your fingertips)

To serve:

1/4 cup (60ml) Parmesan, grated

2 slices SASKO oats and honey bread, crumbled finely

Small handful chopped fresh parsley
1 tbsp (15ml) pickled capers, briefly rinsed under cold running water, squeezed dry and chopped

To make the fettuccine pasta

Put flour in bowl of a food processor, adding a good splash (about 2 tsp/10ml) extra virgin olive oil while processor motor is running.
Whisk the eggs and water together, then gradually add to flour till dough begins to come together. Dough should not be sticky or wet. (This is actually much easier to do by hand, as you can guage the texture and moisture levels of the dough much more accurately.)
Remove dough from the mixer, put on lightly dusted kitchen counter and knead lightly for about 5 minutes till dough begins to soften and relax. Wrap dough in clingfilm and let rest for 30 minutes before rolling out.
Using a pasta roller, gradually roll out thd dough until you reach the final setting. Cut into strips of 20cm long and ½ cm wide.
Hang pasta over a rack place for about an hour till dry enough to cook.

Pangritata:

Add SASKO bread to a blender and blend till you have coarse crumbs, or grate using hand-held grater.
Heat a splash (about 1 tbsp/15ml) extra virgin olive oil and gently toast breadcrumbs, stirring constantly, until crunchy and golden. Stir in minced capers, stir well.
Scoop out into a serving bowl, mixing in the grated Parmesan and chopped parsley.

To assemble:

Cook pasta in salted boiling water for 2 minutes or until just cooked, with some bite to it, or as Italians say, ‘Al dente’ (a little resistance to the teeth). Drain and set aside.
In a moderate pan add a good glug of olive oil, about 1tbsp/15ml.
Gently cook garlic for 1 minute, add chopped tomato, olives and cooked pasta.
Season with salt and freshly ground black pepper, toss in the torn fresh basil, stir and serve in 4 separate bowls, sprinkled with a little pangritata.

Spier Farm Shop & Deli Delivers!

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August 17, 2020

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safe shopping Spier Farm Shop and Deli sonia cabano blog eatdrinkcapetown — All the delights, sold safely at Spier Farm Shop and Deli

Good food, good times!

Spier Farm Café has reopened as a funky Farm Store and Deli for locals.

And if you don’t live nearby, shop online at Shop Spier Online to get deliveries! (Extensive details at the end of this post, just keep reading. )

Shop in person or online, to stock up on delicious farm-fresh produce, ready-cooked meals and sweet treats too. Click here for the Spier Online Store.

Spier Farm Shop and Deli sonia cabano blog eatdrinkcapetown — Spier Farm Shop and Deli

Whether you’re browsing Spier’s new online food store or in person at the Spier Farm Cafe, Guarantee #1 is safe shopping with all protocols observed.

And, of course, getting nourishing, scoffable food for your pantry, fridge and freezer.

Choices include:
• Chef Hennie’s hassle-free, hearty, frozen ready meals. Beef Lasagna, Pasta Bolognaise and Bobotie, all made with Farmer Angus’s pasture-reared meats, plus vegetarian favourites like Aubergine Parmigiana.

Spier Farm Shop's Bobotie, made with Farmer Angus's free-range beef Sonia Cabano blog eatdrinkcapetown — Spier Farm Shop’s Bobotie, made with Farmer Angus’s free-range beef

Spier Farm Shop's Beef Lasagna Sonia Cabano blog eatdrinkcapetown — Spier Farm Shop’s Beef Lasagna

• Vadas’s famous sourdough bread, tarts, pies and pastries — all made with local, stoneground organic flour.

Vadas' Bakery at Spier Farm Shop Sonia Cabano blog eatdrinkcapetown — Vadas’ Bakery at Spier Farm Shop

• Farmer Angus’s free-range beef, pork and eggs – all from happy animals, pasture-reared on Spier farm with no growth hormones or routine antibiotics. Good, huh?

Spier Farm Shop's fresh farm goodness sonia cabano blog eatdrinkcapetown — Spier Farm Shop’s fresh farm goodness

• A selection of Spier’s acclaimed wines (only for delivery when lockdown regulations permit.)

And coming soon, freshly harvested organic vegetables and leaves, grown at Spier without artificial fertilisers or pesticides.

Spier Farm Shop's organic vegetables sonia cabano blog eatdrinkcapetown — Spier Farm Shop’s organic vegetables and leaves

HOW TO SHOP: visit the Spier online food shop or head over to the Spier Farm Cafe (open daily from 09h00 to16h30).

Pick up your online order from the Spier Farm Cafe or get it delivered straight to your door if you live in Stellenbosch or the greater Cape Town area.

Delivery is free on orders over R500!

r Farm Shop's fresh homemade soup Sonia Cabano blog eatdrinkcapetown — Spier Farm Shop’s fresh homemade soup

Spier delivers food from Monday through to Saturday to Stellenbosch, Helderberg and Brackenfell.

Delivery to these areas costs R50 for orders less than R500. Order before noon for next-day delivery.
Further afield? No problem! On Tuesdays and Fridays there are deliveries to the following areas:
• Cape Peninsula
• West Coast (as far north as Melkbos)
• Southern Suburbs
• Northern Suburbs
• Cape Town CBD
• Atlantic Seaboard
• False Bay
• Franschhoek
• Paarl
Delivery to the above areas costs R100 for orders less than R500; place orders by latest noon the previous day.

Keeping you safe and healthy with contactless deliveries:

Spier’s food and farming operations adhere to the strictest hygiene protocols. Spier drivers have received training in hygiene and social distancing based on WHO guidelines. Each staff member is temperature tested daily at the beginning of their shift.

Drivers have been instructed not to make physical contact with any customers and maintain a safe distance during drop-off. They wear masks and use hand sanitiser between deliveries and use a fresh pair of surgical gloves for each delivery.

Safe shopping at the Spier Farm Cafe:

For your health and peace of mind while you shop, there are extensive social distancing and hygiene protocols in place at the Spier Farm Cafe.

These include:
• Use of a mask is compulsory and all shoppers are provided with hand sanitizer upon entry
• Only 7 shoppers are permitted in the space at a time, and entry and exits operate on a one-way basis
• A dedicated staff member sanitises all surfaces and fridge handles with a 70% alcohol sanitiser before opening and at least every four hours during the day
• Point of sale areas are shielded by a transparent “sneeze-guard” which is regularly cleaned
• All staff members wear personal protective equipment
• The packing station is sanitised after each shopper’s bag/box has been packed with the purchased items
Visit shop.spier.co.za to start shopping. As a launch special offer, orders of more than R200 will be delivered for free for the month of May.

For more information on Spier visit www.spier.co.za.

By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change.

With every purchase, you won’t just be getting nourishing and delicious food, you’ll also get the satisfaction of knowing you’re supporting the ecosystem of local, small-scale, high-quality producers to which the Spier farm is proudly connected.

Press release by Scout PR.

Triple Gold for TOKARA EVOO

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August 13, 2020

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TOKARA gold medal-winning extra virgin olive oil sonia cabano blog eatdrinkcapetown — TOKARA gold medal-winning extra virgin olive oils

Slam dunk!
TOKARA Olive Oil won triple gold medals at the International Taste Challenge.

TOKARA Olive harvest sonia cabano blog eatdrinkcapetown — TOKARA Olive harvest

TOKARA Multi-Varietal gold medal-winning extra virgin olive oil sonia cabano blog eatdrinkcapetown — TOKARA Multi-Varietal gold medal-winning extra virgin olive oil

TOKARA Olive Oil press sonia cabano blog eatdrinkcapetown — Liquid gold: TOKARA’s award-winning extra virgin olive oil in the presses

Gert van dyk tokara evoo sonia cabano blog eatdrinkcapetown — Gert van Dyk, TOKARA’s Olive oil maker extraordinaire

TOKARA premium evoo sonia cabano blog eatdrinkcapetown — Looks Premium, IS Premium: TOKARA’s award winning extra virgin olive oil

TOKARA, one of the premium producers of Extra Virgin Olive Oil (EVOO) in RSA, excelled with three gold medals at the 2020 Aurora International Taste CHALLENGE.

Yes, count ’em, 1 – 2 – 3!

The top performing TOKARA oils are two EVOO blends, the flagship Premium and the superbly balanced Multi-Varietal, as well as the Frantoio single variety.
Held annually to recognise food product excellence, this was the first time that olive oil and olives were adjudicated at the Aurora International Taste Challenge with competitors from South Africa, Spain, Bolivia, the USA and Angola.

TOKARA Frantoio, a spicy oil with a nutty character considered the most important olive variety in Italy, is the foundation of TOKARA’s full-flavoured blended olive oils.

The TOKARA Multi-Varietal, a gold medallist in the 2019 SA Olive Awards, is a persistent oil that lingers on the palate striking a fine balance between bitter, fruity and green flavours.

The top tier TOKARA Premium is a meticulously blended EVOO with a lovely herbaceous character showing notes of olive leaf, rocket and artichoke.

TOKARA, the family owned wine and olive estate situated on the crest of the Helshoogte Pass outside Stellenbosch, focuses primarily on Tuscan varieties, each selected by olive oil master and operations manager, Gert van Dyk, for its distinctive character and flavour profile, from mild to more robust.

In addition to TOKARA’s regular range of olive oils, unfiltered EVOO from the 2020 vintage in the style of TOKARA’s Premium blend, will be available on tap at the TOKARA Deli from September.

Well done, TOKARA!
For more information and online purchases, visit https://www.tokara.com/products/

Press release by GC Communications

Winter Wonders: Spier’s Special Deals

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August 13, 2020

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Spier Winter Specials 2020 Sonia Cabano blog eatdrinkcapetown — Spier Winter Specials 2020

Now is the perfect time to take that drive to the country, find some fresh air, good food and great lodgings.

And guess what? Spier’s got it all for you. Take a look at some of the incredible deals for delicious dining at Spier, now available until 30 November:

This iconic Cape Winelands getaway has marvellous meal options for local diners, each menu featuring top-notch ingredients, plus outstanding value.

Can’t leave the little ones at home? The Spier Hotel Kids’ Club has reopened and is able to safely take care of your children while you dine.

Family Sunday Lunches at Spier Sonia Cabano blog eatdrinkcapetown — Family Sunday Lunches at Spier

Extensive measures have been put in place for the healthy, safety and peace of mind of diners. This includes regular cleaning and fewer tables spaced further apart.

Things really are heating up on Stellenbosch’s culinary scene, not just the blazing log fires at Spier Hotel. And they all look forward to spoiling you as guests!

Hearty Sunday lunch at the Spier Hotel Restaurant Banishes those dreary winter blues and tuck in! Served family-style, at the table, this generous spread kicks off with farm-baked breads and garden vegetable soup. Main course platters groan underneath pasture-reared chicken, crispy roast potatoes, venison and mushroom pie, Parmesan cauliflower + broccoli bake and other sides besides! Good old classic bread and butter pudding finishes the feast on a sweet and cozy note.
Cost: R250 per adult; R125 for kids between 4 and 12.

Date Night at Spier Hotel
Every Saturday evening from 17.00 onwards, enjoy a romantic and delicious date night at Spier Hotel. Two of you get a 200g beef steak each with fire-blushed tomatoes, onion rings, parmesan fries and a delicious seasonal salad. Add in a mocktail each and something sweet to share too.
Cost: R485 per couple (for an additional R150 per table, you can enjoy a platter featuring charcuterie, crudites, bread and dips).

Burger Night at Spier Hotel
Every Friday evening from 16.00 onwards, tuck into one of the most delicious burgers in Winelands at the Spier Hotel Restaurant. You’re spoilt for choice here: your meat options are the Farmer Angus Beef & Bacon burger or the Chicken Burger, both made with meat from animals raised on Spier’s organic pastures.

Keeping it meat-free? Then our tasty Coriander Falafel Burger is the one for you. Each comes with fries and a mocktail.
Cost: R120 per person.

Saturday Spread
Lazy Saturday afternoons have never been so good. Available between 12.00 and 17.00, Spier Hotel serves delicious gourmet snacks including charcuterie, liver pâté, beef kebabs and springbok samosas.

These are served with farm-baked breads along with various spreads and dips. Cosy up right by the roaring fire, and dig in, at R95 per person.

To book, contact reservations@spier.co.za or call 021 809 1100

www.spier.co.za

By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change.

Press release by Scout PR.

Cape Malay Chicken Curry

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August 12, 2020

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Traditional Cape Malay Chicken Curry by Chef Tharwat Londt Sonia Cabano blog eatdrinkcapetown — Traditional Cape Malay Chicken Curry by Chef Tharwat Londt

Craving Cape Malay Chicken Curry?

No need to go out or even get take-out! Cook up this perfectly fragrant, easy recipe by Chef Tharwat Londt and make your taste buds rediscover life. Executive chef at Radisson Inn, Newlands, Tharwat has generously shared the spice magic of his Chicken Curry recipe with us.

Cape Malay Chicken curry chef Tharwat Londt Sonia Cabano blog eatdrinkcapetown — Cape Malay Chicken Curry by Radisson Park Inn Executive Chef Tharwat Londt

Follow the simple steps below to rustle up Cape Malay Chicken Curry in the comfort of your own home, safe and sound.

The recipe easily doubles up for that far-off time in the future, when you can have friends and family over again.

You know? Normal life.

Cape Malay Chicken Curry

Serves 4
Ingredients

• 1 onion, medium, peeled and very finely chopped
• 4 tablespoons (60ml) sunflower oil
• 1 1/2 (7.5ml) teaspoons coriander seeds
• 2 teaspoons (10ml) dried chilli flakes or use 1 fresh red chilli, deseeded and very finely minced
• 2 teaspoons (10ml) ground fennel, or 4 teaspoons (20ml) whole fennel seeds
• 1 1/2 teaspoons (7.5ml) ground cumin
• 2 tablespoons (30ml) ginger, fresh, finely grated
• 1 teaspoon (5ml) turmeric
• 1/2 to 1 teaspoon (2.5ml to 5ml) black pepper, coarsely ground
• 15 cardamom pods (whole pods) crushed in mortar with pestle, keep seeds and discard husks
• 1/2 teaspoon (2.5ml) cinnamon
• 1 tablespoon (15ml) garam masala
• 1 x 400g can whole peeled tomato
• 2 kg chicken pieces (You could use chopped, deboned chicken thighs or chicken breasts here, adjust cooking time accordingly. 15 minutes for chicken thighs, no more than 10 minutes max for chicken breasts.)
• 2 teaspoons (10ml) fresh garlic, finely chopped
• 2 teaspoons (10ml) brown sugar
• 1 tablespoon (15ml) lemon juice
• ½ (60ml) cup Mrs Balls peach chutney (although any peach chutney will do)
• 2 -3 teaspoons (10 – 15ml) salt, to taste

chicken curry cape malay Sonia Cabano blog eatdrinkcapetown — Spicy, fragrant traditional Cape Malay Chicken Curry

METHOD:

Mix all the spices together; peel and chop/grate the ginger. Put the 10 spices – from the coriander seeds down to the garam masala – in a mortar and pestle and grind together until fine.
Heat the oil in a heavy-bottomed pot, add the onion and ginger over fairly high heat, and cook, stirring now and then, for a few minutes.
Add the ground spices, stir thoroughly to blend. You might need to add more oil: spices slurp up oil as they fry. Don’t worry, you will be able to skim it off again later.
Stir and fry spices and onion together for about 2 minutes. Add can of chopped tomatoes and stir. The heat should be high enough so everything bubbles together.
Add the chicken pieces, stir to coat well, keeping heat medium until the sauce just begins to bubble. Cook this way for 5 – 7 minutes.
Turn heat way down until it just barely simmers with an occasional, gentle bubble. Put lid on pot and cook for 10 minutes, until chicken is tender but not falling apart.
Add garlic, sugar, lemon juice, chutney and salt. Stir well to combine.
Simmer with lid tilted at an angle to let steam escape (allowing sauce to thicken somewhat), until chicken is tender and cooked through. The cooking time will depend on which cuts/portions of chicken you use. Bone-in chicken portions = 20 minutes, deboned chopped chicken thighs = 10 minutes, chopped chicken breast = 5 minutes.
Stir through, taste the sauce, and adjust seasoning to taste. Serve with basmati rice, tomato onion sambal, roti and poppadoms.
Contact: info.newlands.capetown@parkinn.com
T: +27 (21) 8226500

Press release by Scout PR

About Radisson Park Inn: Newlands: it’s an upper midscale hotel offering guests stress-free experiences, good food and vibey ambience.

Park Inn® by Radisson lifts guests mood positively with clever use of colour, inspired, contemporary design and friendly, personalised service. Expect surprising, feel-good extras.

Park Inn® by Radisson hotels are in capital cities, around economic and transit hubs, and conveniently situated near airports and railway stations.

Guests and professional business partners can upgrade their experience with Park Inn® by Radisson by participating in Radisson Rewards™, a global loyalty program offering exceptional benefits and rewards.

For reservations and more information visit, www.parkinn.com.
Instagram: https://www.instagram.com/parkinnbyradisson/
Twitter: https://www.twitter.com/parkinn
Facebook: https://facebook.com/parkinn/

Tryn at Steenberg Serves Sit-down Guests

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August 4, 2020

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Tryn at Steenberg Serves Sit-down Guests

Lunch view Tryn Steenberg Sonia Cabano blog eatdrinkcapetown — Lunch with a view at Tryn, Steenberg

Tryn lunch Steenberg Sonia Cabano blog eatdrinkcapetown — Lunch at Tryn, Steenberg

Prawns, Tryn, lunch, Sonia Cabano blog eatdrinkcapetown — Tempura Prawns, lunchtime at Tryn, Steenberg

Plate lunch Tryn Sonia Cabano blog eatdrinkcapetown — Tuck in! Lunch at Tryn, Steenberg

Hip, hip hooray! Great news is that Steenberg’s vibrant Tryn Restaurant welcomes sit-down guests for breakfast and lunch.

Embracing the ‘new normal’ as they reopen their signature restaurant Tryn for sit-down guests, the menu of favourites include a selection of dishes from Steenberg’s beloved cellar door restaurant, Bistro Sixteen82.

Offering guests the best of both worlds, Executive Chef Kerry Kilpin is dishing up her culinary wonders seven days a week for breakfast and lunch.

“We are thrilled to be able to open our doors for sit-down breakfasts and lunches again and continue to welcome guests who pop in for coffee and pastries or take-out meals while their children play on our lawns,” says an elated Chef Kerry.

Whether you’re in the mood for her personal twists on eggs Benedict or a melt-in-your-mouth, freshly baked pastry, there is a delicious morning treat just for you.

For lunch, there is ample choice from a selection of relaxed eats such as calamari and chips, wraps and ciabattas, to a full three-course selection of Chef Kerry’s masterly prepared dishes.

Steenberg regulars will find all their favourites from beef tataki and tempura prawns for starters, to hearty pork belly, braised lamb neck, sirloin salad, and ethically sourced fish among the mains.

Dessert is a feast of options from whipped yoghurt panna cotta to Chef Kerry’s famous chocolate brownies. Not forgetting the little ones, there are some yummy foods tried and tested on her own toddler, Alex.

Re-discover all the tastes and textures of this passionate chef’s cooking style with fresh and honest flavours topped with unexpected exotic twists.

While no wines may be served in restaurants for the time being, Tryn has an exciting array of non-alcoholic beverages that include refreshing mocktails, lagers and G&T.

Dedicated to Steenberg’s 17th century founder, Catharina Ras, or Tryn as she was known to her nearest and dearest, the restaurant is contemporary in spirit. Escape the confines of your home in this youthful and stylish space and take in the glorious winter sunshine on the leisurely outstretched vineyard terrace.

In line with Covid-19 government regulations, Tryn adheres to the strictest hygiene practices to ensure the safety of staff and guests without compromising on the Steenberg experience. Upon arrival all guests will have their temperatures screened, their hands sanitised, and will be required to wear masks and complete a guest register with their contact details.

Indoor seating is limited to 50 guests with additional guests accommodated on the terrace, weather permitting. Tables are set 1,5 meters apart and large groups will be seated in their own private dining areas.

Geared out in their face masks or shields, the Tryn team are ready to welcome you back.

Breakfast is served from 9h00 till 11h00 and lunch from 12h00 till 15h00. For bookings contact +27 (0)21 7137178 or email info@tryn.co.za

Steenberg @ Home deliveries and collections will continue bringing the restaurant dining experience to your home.

For updates on the Steenberg amenities as COVID-19 restrictions ease up, follow #ReDiscoverSteenberg and @SteenbergFarm on Facebook and Instagram.

Dessert, Tryn, Sonia Cabano blog eatdrinkcapetown — One of Chef Kerry Kilpin’s dessert confections at Tryn, Steenberg

Kerry Kilpin chef Tryn Steenberg Sonia Cabano blog eatdrinkcapetown — One of Chef Kerry Kilpin’s dessert confections at Tryn, Steenberg

Steenberg @ Home Selection Boxes: Deliciousness Delivered!

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May 26, 2020

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Steenberg @ Home Selection Boxes: Deliciousness Delivered!

Introducing: Delicious new Deli delights, Fresh Produce and Meal Boxes delivered from Steenberg @ Home

steenberg @ home deli delivery sonia cabano blog eatdrinkcapetown — Pretty! Your Steenberg @Home Deli Delivery with lots of tasty treats inside!

Chef Kerry Kilpin has introduced her Steenberg @ Home food deliveries with the addition of Deli selections! Now you can indulge in her delicious food in the comfort of your own home.

steenberg home deliveries sonia cabano blog eatdrinkcapetown — Steenberg @Home Deli Deliveries by Chef Kerry Kilpin

Delivered straight to your door, the new Steenberg @ Home Selection Boxes bring you Chef Kerry’s choice of restaurant-quality Deli foods, direct from Steenberg’s preferred top-class suppliers.

Let Chef Kerry take care of your fresh produce purchases with her Selection Box of 12 seasonal vegetables, or spoil yourself with a morning feast with the Breakfast Box for two. For home cooks wanting to add some new flavours to family mealtimes, the Frozen Seafood Box of Patagonian calamari, scallops, prawns and smoked salmon is a must. (See below for link to order online.)

Browse the online Deli items for frozen mini croissants and Danish pastries. Cured meats and fish include kudu carpaccio, salami, coppa ham or smoked salmon.

steenberg delivery menusonia cabano sonia cabano blog eatdrinkcapetown — Steenberg @ Home Deli Delivery Menu

steenberg @ home deli menu sonia cabano blog eatdrinkcapetown — Steenberg @ Home Deli Delivery Menu

The Steenberg @ Home Ready Meal Menu features homemade Quiches, Pulled Beef with Homemade Tagliatelle plus a vegetarian Chickpea and Butternut Tagine. Now also available in the semi-prepared dinner for two selection is Herb-crusted Fish of the day.

steenberg @ home delivery sonia cabano blog eatdrinkcapetown — Steenberg’s superb food delivered at your home.

Popular extras including rosemary ciabatta, gluten-free bread, candied after-dinner treats and an option or two for the fussy little eaters!

As the country anticipates the move to Level 3 lockdown, restaurant dining will remain out of bounds for a while longer. So, with Steenberg @ Home you can enjoy fine restaurant food in the comfort of your own home. That’s a win, isn’t it?

Deliveries are available between 14:00 and 18:00 on weekdays in the following areas: Lakeside, Tokai, Kirstenhof, Meadowridge, Diep River, Bergvliet and Constantia at a nominal fee of R40.00 with complimentary delivery for orders over R350.

The delivery fee further afield to Noordhoek, Bishopscourt, Kenilworth, Claremont and Newlands is R60.

Deliveries to Cape Town CBD, Atlantic Seaboard and Hout Bay take place on Wednesdays only at a fee of R70.

Place your order by visiting https://bit.ly/SteenbergAtHomeInfo. For queries, email info@tryn.co.za or call 021-713 7178 Mondays to Fridays between 08:00 and 17:00.

For updates on the opening of Steenberg amenities as COVID-19 restrictions are lifted, follow #ReDiscoverSteenberg and @SteenbergFarm on Facebook and Instagram.

Press release and photos by GC Communications.

Lockdown: Tokara Deli Steps Up!

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May 26, 2020

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Tokara Deli lockdown Sonia Cabano blog eatdrinkcapetown — TOKARA opens “Deli Essentials” for farm-fresh produce during the lockdown

Stock up on TOKARA’s wholesome farm-fresh produce and freshly baked goods at TOKARA Deli Essentials open daily for the duration of the lockdown on this landmark Stellenbosch Wine and Olive Estate.

While the normal Restaurant and Deli operations remain closed, the easing of the restrictions to Level 4, imminently to level 3,has enabled TOKARA Deli to open its doors selling essential produce and getting some employees working again.

The delicious assortment on offer includes freshly baked bread, pastries, home-made biscuits and rusks, TOKARA extra virgin olive oil, milk, eggs, cheese, charcuterie, sandwiches, coffee beans and hot take away coffee. The essential food items offered will be expanded as more regulars find their way back to Tokara Deli instead of having to go to a supermarket.

“We launched Deli Essentials as a first step of our lockdown offering, while details of a to-go food service and various meal-kit offerings will be announced shortly,” says Wilhelm Kühn, owner-operator of TOKARA Restaurant and Deli.

“Almost 80% of respondents of a survey on our planned food delivery service said that they would happily contribute to a support and feeding scheme for those TOKARA Restaurant and Deli employees who aren’t able to return to work yet due to the COVID-19 countrywide lockdown.

We hope to involve more employees as we initiate various phases of our lockdown strategy and that the generosity of our customers would further help to alleviate the plight of those who are languishing at home.”

Visitors to TOKARA Deli Essentials during the COVID-19 lockdown, may rest assured that it is maintaining the highest level of hygiene measures to ensure the health and safety of customers and staff members.

Strict conditions, including the wearing a face masks and complying with social distancing guidelines are mandatory for anyone entering TOKARA Deli Essentials.

The temperature of all customers will be checked with a no-touch infrared thermometer at the entrance where hand disinfectant will be available.

Disinfectant wipes will also be available at the pay-point. No hot meals will be available and no inside or outside seating is provided. The TOKARA Deli Playground remains closed to the public.

TOKARA Deli Essentials is open seven days a week from 07H00 until 15H00 for take-away purchases only. Call 021-8085950 or email deli@tokara.com for further details.`