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 tataki, which is a poplar Japanese dish. The beef is quickly seared over a high heat, which leaves the centre very rare. It is then thinly sliced and presented.
INGREDIENTS
300g beef fillet
Olive oil
Salt and pepper
1 sweetcorn
1 red chilli finely chopped
2 spring onion finely chopped
50g wild rocket
150g shimeji mushrooms
1 lime cut into wedges
50ml olive oil
25ml lemon juice
25ml soy
5ml sugar
1 egg yolk
125ml sunflower oil
5ml truffle oil
10ml red wine vinegar
10ml water
5ml hot English mustard
Salt
METHOD
Season the beef with olive oil, salt and pepper.
In a hot pan sear the meat on each side for 1 minute. Place in the fridge and allow to cool.
Char the corn on an open flame for 1 minute on each side. You want the corn to turn slightly black but not be completely burned. Allow to cool and slice off the cob.
For vinaigrette; combine the olive oil, lemon juice, soy and sugar. Mix well. Divide in half. Pour half over the mushrooms and allow to marinate for 30 minutes.
The remaining vinaigrette will be used to season the meat.
For truffle mayonnaise; place the egg yolk, truffle oil, red wine vinegar, water, mustard and a pinch of salt in a food processor. While the food processor is running, slowly add the sunflower oil to form an emulsion. The mixture will slowly start to thicken as you add the oil.
Season with salt.
