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Kerry Kilpin

As Steenberg Executive Chef, Kerry Kilpin is at the helm of the two restaurants on this landmark Constantia wine farm, appealing to all tastes from refined contemporary dining at Tryn to bistro-style fare and tapas at the popular Bistro Sixteen82.

She describes her food as “contemporary classics with a twist” bursting with fresh seasonal flavours. Kerry loves exploring new ingredients discovered on trips abroad. A visit to Thailand was instrumental in developing her signature Asian influence in her food, while a culinary visit to Barcelona fired new enthusiasm for her popular tapas menu. Even when she is not travelling, Kerry is in constant search of new ingredients, flavours, textures and taste experiences she can infuse into her dishes. She creates food with an inimitable contemporary spirit that is seasonal, flavourful and bursts with freshness.

Kerry’s profound passion for ethically sourced fish shines through in all her menus.

In 2017, Bistro Sixteen82 became the first restaurant to partner with ABALOBI, the small-scale fisher initiative directly supplying chefs with responsible and traceable fish.

Straight after matriculating in Grahamstown in 2000, Kerry honed her culinary skills at Silwood School of Cookery in Cape Town. During her internship year in 2003, she worked under seasoned chef and mentor, Franck Dangereux at La Colombe, who soon promoted her to sous chef. In 2004, Kerry left La Colombe to join Franck as head chef for the opening of his popular Foodbarn in Noordhoek where they worked side by side till 2014. Her career path finally led her to Steenberg in November 2014 when she took over the reins as executive chef at Bistro Sixteen82. In 2018, Kerry was promoted to Steenberg Executive Chef. 

Video Description

In this series learn from Head Chef Kerry Kilpin how the acclaimed Bistro Sixteen82 restaurant combines flavours and ingredients to get dishes ready for service.

In this episode Chef Kerry Kilpin makes a curried calamari dish. Calamari is the perfect snack- it's easy to make and can be freshly eaten. 

It can also be prepared a couple hours ahead, making it an excellent party or picnic food. This curried calamari with baba ghanoush has an extra kick to it, typical of Chef Kerry's creative touch.  


600g cleaned baby calamari, sliced into 3mm thick rings

200g flour

15ml medium curry spice

1 large aubergine cubed

Olive oil

5ml chopped garlic

1 red chilli chopped

5g chopped mint

10g chopped basil

10g chopped parsley

10g chopped coriander

15ml tahini paste

1 lemon

120ml homemade mayonnaise

Salt and pepper


Combine the flour and curry spice.

Dust the flour in the spice over a sieve. Remove any excess flour.

Fry the calamari in a pre-heated fryer at 200°C for roughly 15 seconds.

Season with salt.

To make the baba ghanoush, drizzle the aubergine with olive oil salt and pepper and roast in the oven until soft at 170°C. Allow to cool.

In a food processor combine the aubergine, garlic, chilli, herbs and tahini. Blend to form a smooth paste.

Stir in the mayonnaise.

Season with the juice of a lemon and salt and pepper.

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