The Cape’s first farm, established in 1682, has come a long way from its humble beginnings. Roughly 30 minutes from the bustling heart of Cape Town, Steenberg is a destination steeped in heritage. Guests can dine at their restaurant Tryn or Bistro Sixteen82 to enjoy the various wine ranges they have to offer. In the cool-climate Constantia Valley, Steenberg’s distinctive terroir inspires wine styles that complement our love for Italian food. Watch the video and see if you can identify the wine in our glass.

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Meatballs and Pasta

This is a trusted recipe we have adjusted from Jamie Oliver’s arsenal that is a perfect serving

size for 4

  • cream crackers
  • 4 sprigs of fresh rosemary
  • 2 heaped teaspoons Dijon mustard
  • 500 g quality mince – mix of pork and beef
  • 1 heaped tablespoon dried oregano
  • 1 large free-range egg
  • olive oil
  • 1 fresh basil from our garden
  • 1 medium onion
  • 2 cloves of garlic
  • ½ a fresh or dried red chilli
  • 2 x 400 g tin of plum tomatoes
  • 2 tablespoons balsamic vinegar
  • 400 g dried spaghetti
  • Parmesan cheese

Break up the crackers finely and tip into a large bowl. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano. Crack the egg into the bowl, add a good pinch of sea salt and black pepper. Mix everything well and devide into little meatballs – you should end up with 20 – 24. Place the meatballs onto a plate, drizzle with oil, cover and place in the fridge to firm up. Pick the basil leaves. Peel and finely chop the onion and the garlic, and trim and finely slice the chilli.

Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook  until softened. Add the garlic and chilli, and as soon as they start to get some colour add the larger basil leaves. Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.

Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly. Cut one open – there should be no sign of pink.

Once cooked, add the meatballs to the sauce and simmer while you cook the pasta. Cook the pasta in boiling salted water, drain and return the pasta to the pan. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed. Divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

To have your wine featured and reviewed, please contact us.


Samarie +27 82 072 5451

Georgio +27 83 326 3016