I was inspired to make these mini truffled mushroom and Taleggio cheese toasties after eating something similar at Bistro 1682 a couple of weeks ago. Theirs was a truffled grilled cheese with Taleggio on focaccia served with hot tomato oil for dipping, and was insanely delicious. I thought I’d make my version on slices of baguette, which were nice and crispy, but making a toasted sandwich using focaccia and frying it, then cutting into oozy strips was softer and a little more decadent. Anyway, you get the idea. I suggest you get on over to Bistro 1682 and enjoy their small plate menu which is available from 16h30 – 20h30 every day of the week.
I was invited with a small group of travel and lifestyle bloggers to a week end on this beautiful estate, the oldest wine estate in the Cape in actual fact, to immerse ourselves in everything this stunning farm has to offer. Right on our doorstep, you literally check out of the city and BAM you are in the country.
Bistro 1682, which is located next to the winery and gorgeous tasting room, as well as Catharina’s is open to the public and I’d been to both, but I didn’t know about the rest of Steenberg.
The gardens are big, established and stunning to take a stroll around. It’s spring so everything is coming into bloom. They are located in and around the old buildings and modern artworks are scattered around the lawns.
The bird life is incredible. At times I felt like I was in some kind of open-air aviary. There are Egyptian geese, Ibis, and loads of raptors flying about all the time. We were even lucky enough to spot the resident owl and her chicks in the oak tree next to Catharina’s, which was very special.
The hotel is pure luxury with all the bells and whistles but done in such a boutique way. You literally feel like you are staying in someone’s grand old manor house. Staff are always around and super attentive but everything is relaxed, casual and perfect. Its the perfect spot for a luxurious week end getaway.
Dinner in Catharinas’s was superb on the Saturday night. The menu is intersting and inspired and the food exquisitely presented. I ate the confit quail to start, followed by the crispy duck papparedelle, finishing off with the most delectable Amarula crème brulee. All heavenly. Their breakfast menu is a la carte which I love, and is filled with decadent treats like french toast with maple syrup and bacon. On Sunday they do their legendary lunch feasts.
It’s a perfect relaxed but fancy spoil of a restaurant and I cant wait to go back.
The weather was a bit drizzly on the Saturday so we were treated to an indoor picnic for lunch next to a roaring fire in one of the luxury suites. I would say is was romantic, but we were a bunch of women. The picnics are normally served around on the lawns.
Throughout the week-end we sipped on what felt like every one of the Steenberg’s wines, which are world class and superb. They have recently launch their new Sauvignon Blanc bubbly which is not officially a Cap Classique because it only spends 3 months on the lees. Its a lovely light wine that is perfect for day time drinking.
I have fallen head over heals in love with their Nebbiolo and its worth every cent oif its premioum price tag.
The wonderful week-end closed of with an Elixir massage in the hotel spa which was one of the best I’ve every had.
To see the breathtakingly beautiful pictures of professional photographer Claire Gunn (pictured above) click on over to her site.
If you scroll down you can find the recipe for my truffled mushroom toasted sandwiches with Taleggio cheese.
Steenberg Estate – contact details can be found here.
To make the mushrooms saute a punnet (25og) of finely sliced mushrooms (preferably Portobello or exotic mix) in a big knob of butter, about 40gms, over a low heat. Add a crushed clove of garlic. As the mushrooms start to soften, add half a cup of stock (mushroom if you have, chicken or vegetable) and allow this to reduce. When they are cooked and starting to get a little gooey, add about 1/4 of a cup of cream (60ml) and cook until this thickens. The sauce should be fairly dry. Drizzle over Truffle oil to taste (be careful its very strong) and stir. Allow to cool slightly.
To make the toasted sandwiches simply layer a spoonful of the mushrooms on one side of sliced baguette, sourdough or foccacia bread. Add a thick slice of Talleggio cheese, butter the outside slices and fry in a pan or toast in a sandwich toaster until brown and the cheese has melted.
I look forward to connecting with you again in the future.