Chef 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.
• 1kg deboned lamb neck
• 200g ricotta
• 10g chopped basil
• 10g chopped parsley
• Zest of 1 lemon
• 1 onion chopped
• 1 carrot chopped
• 1 stick celery chopped
• 1000ml stock
• 1 lemon juiced and zested
• 100g butter
• Salt and pepper
1. In a food processor combine the ricotta, herbs and lemon juice, season with salt and pepper.
2. Open the neck up and season with salt and pepper on the inside and out. Lay the neck “skin” side down and spread the filling over the entire surface of the meat. Roll up like a swiss roll and secure the meat by rolling with butcher’s string.
3. Prepare a roasting tin with the chopped vegetables and stock. Lay the lamb neck on top of the vegetables.
4. Braise in a preheated oven of 160 degrees Celsius for 2-3 hours or until cooked. When you place a skewer in the meat it will have no resistance.
5. Once cooked remove the meat from the pan and allow to rest.
6. Combine the vegetables and stock from the roasting pan and blend. Pour into a pot and bring to the boil. Add the zest, lemon juice and butter. Season with salt and pepper. Strain before serving.