We’re starting the Tasty Africa Campaign with the first and some say the most important meal of the day…. breakfast. One of the best things about being on holiday is treating yourself to a cooked breakfast rather than having to sniff the milk before pouring it on a boring bowl of cereal. For the ultimate eggs & bacon I’d go to Steenberg’s Bistro Sixteen82 where they serve the most amazing bacon. Here Executive Chef Brad Ball explains just what makes it so special.
“For a very long time, I was the head chef at some of Cape Town’s most legendary breakfast spots. There was always something missing for me, however, when it came to the bacon element of those brekkies. Suppliers would assure me that their bacon was free range with no saline and no unnecessary hormones. Rubbish! Always the same nasty, white stuff oozing out of the bacon the minute it hit the pan. I was on a mission to make sure that I would have the best bacon at my bistro – and not just regular sliced and fried to a dry crisp, but crispy on the outside and succulent and tender inside.
What’s most important is the quality of the pork. If it is reared well, it will eat well. We use pork belly, which is deboned and then cured in a brine. It is cold smoked for that amazing smokey bacon flavour.
Because I want a firm, but tender result, I confit (slow cook in seasoned sunflower oil) overnight for 8-10 hours at a temperature of 85°C. We remove the bacon from the oil and then press each belly with a weight for 24 hours to create an even-shape.
The bacon is then portioned into 100g “pavés” (pavers, like the brick shape, but not so big). These are then fried to order, giving a wonderfully crisp outside, but slow cooked and moist on the inside. Perfect!”
Wow – but if bacon’s not your thing click here to find out what else is on the menu and why breakfast is a celebration at Bistro Sixteen82 .
Named after the year Steenberg was first established, Bistro Sixteen82 is a cellar door restaurant and wine tasting venue unlike any other in the Constantia Valley. Set amidst the vineyards at the foothills of the Steenberg Mountains with spectacular views of the vineyards, Constantia Valley, and False Bay. The Bistro is inviting and visually interactive with a seasonal tapas-style menu.
Bistro dining specialist Brad Ball, of the River Café and Olympia Café fame, is Executive Chef at the 70-seater Bistro Sixteen82 and his right-hand man and Head Chef is Brendon November. You can read an interesting interview with Brendon here and check out the Bistro Sixteen82 Facebook page where they have descriptions and pictures of whats on the menu that will have you licking your monitor. One look at the Gambas Pil Pil and I had a clean screen but a black tongue!