By Ingerése Keuzenkamp
A taste of the world
Kerry Kilpin’s culinary journey began on the pineapple farm in the Eastern Cape where she grew up. As a youngster she developed a love of baking and used to sell her cakes to the farmworkers’ children for pocket money.
Her entrepreneurial spirit took off when she started a cake business at boarding school. With this early exposure to baking and business under her belt, she honed her skills at the renowned Silwood School of Cookery in Cape Town from 2001 to 2003, setting the stage for what would turn out to be an impressive culinary career.
Kerry’s love for the wine and food industry was nurtured at La Colombe in Constantia where she worked as an intern in 2003 under seasoned chef Franck Dangereux. As her mentor for 12 years, he inspired her to explore the delicate interplay between wine and food. She quickly rose through the ranks to become sous chef and later followed Franck to open The Foodbarn in Noordhoek, where she spent eight years as head chef.
In 2014, Kerry took over the reins at Steenberg’s Bistro Sixteen82, where her love for ethically sourced seasonal ingredients flourished. Her global travels, including working as a private chef in the south of France in 2008, followed by transformative trips to Thailand in 2011, Australia in 2012, Zanzibar in 2014, Spain and the United Kingdom in 2016, have continually inspired her to push the boundaries of her cooking, blending international influences with fresh, seasonal ingredients.
In 2018, she was promoted to executive chef at Steenberg Farm, where she continues to craft unforgettable dining experiences at both its flagship restaurant, Tryn, and Bistro Sixteen82.
Why is it important to have wine knowledge?
As a chef, wine knowledge is essential as having this deep understanding helps you to pair wines with food and enhancing both the food and the wine.
How has learning about wine impacted your dishes?
It inspires me to be more creative.
What wine and food pairing do you suggest WineLand readers try in November?
A gorgeous summer combination would be Steenberg Sauvignon Blanc with fresh oysters served with a shallot and red wine vinaigrette. It’s a perfect summer celebration at the coast!
Why is this a perfect pairing?
Steenberg Sauvignon Blanc shows fresh Cape gooseberry, nettle and lemon zest. Its acidity maintains a lovely flavour on the palate, making it a perfect pairing with fresh oysters.
How do a chef and a winemaker work together?
When winemaker Elunda Basson and I work together, I usually prepare a few dishes, which I expect to work on. We then taste the food and wine together, and change the dishes to bring out the best in both.
What impact have you had on the wine industry?
I create innovative food and wine experiences that showcase the synergy between cuisine and wine. By carefully crafting menus that complement Steenberg’s wines, I enhance the overall tasting experience, elevate the winery’s profile and contribute to a deeper appreciation of the art of combining food and wine.
How do you see the future of the wine industry in South Africa?
The South African wine industry faces many challenges similar to those of wine regions worldwide. The most common are rising temperatures and water scarcity that can be attributed to the influence of climate change. But the wine industry is resilient and innovative. It’s working on sustainable innovations in the vineyard and cellar to mitigate these challenges. Our industry is also making its mark on international markets, showcasing the quality of New World wines which helps diversify sales channels. With tourists looking for experiential holidays, wine and gastronomy tourism figures are climbing. South African wine tourism is evolving and working very hard to create unique experiences to capitalise on this growing market.
What’s the secret behind being a great chef?
I cook with love. My secret to being a great chef lies in my passion for my team, use of fresh, local and sustainable ingredients, experimenting with flavours and focusing on creating memorable dining experiences.
