steak béarnaise with watercress and burnt onions


serves 4

2 x 4cm thick sirloin steak (about 500g ea)
salt pepper
50g watercress, washed

for the onions:
4 large onions

for the béarnaise:

2 shallots, finely chopped
pinch black pepper
60ml white wine
60ml wine vinegar
1 branch tarragon

250g butter, 3 egg yolks, 40ml hot water and 2T fresh tarragon chopped


preheat the oven on 200c
place the onions on a tray and bake skin on for 1h
remove from the oven and allow to rest for 30min before cutting in half and pull out the cooked flesh

cook the steaks:
rub the steaks with salt and pepper
place on a baking tray and in the oven at 125c for 35 min
remove from the oven and rest for 15 min
place a cast iron griddle on high heat
when rested, sear the steaks for 1 min on each side
when done, you can cut and serve that meat immediately

make your béarnaise (this can be done while the steaks are slow cooking in the oven):

place the wine, vinegar, tarragon and black pepper in a small pot on the heat
reduce on medium heat until all the liquid has evaporated
set aside
then get your equipment right: add 2 fingers of water to a small pot and set a glass or metal bowl over the pot – it must not touch the water. Now melt the butter in a microwave oven until it is very hot. Turn on the heat under the pot. Remove the bowl and add the egg yolks, hot water and half the lemon juice. Beat with a wire whisk or handheld electric whisk for 2 to 3 minutes
to aerate the eggs. Reduce the heat under the pot so that the water is simmering and place the bowl over the water. Carry on whisking or beating constantly over the steam. as the egg starts to cook it will whiten and thicken.

When it gets to the ribbon stage (if you lift your whisk, the mixture will drip slowly down, forming a link to the mixture below) it is time to start adding the melted butter. Remove the bowl from the heat to a board. Scoop up a little of the hot butter and whisk it in. (This is like emulsifying
a hot mayonnaise.) Continue until all the butter is emulsified in the egg mixture. if you don’t want it to be too rich, you can use just three-quarters of the butter. When you are happy that your sauce is the right consistency, taste it, add the reduction that you kept aside and the fresh tarragon

to assemble:

place the onion flesh on the plates
add a little handful of watercress
place the sliced steak on top of the watercress
sauce generously

creation wines chefs table

Grant Back, a pilot, and one of our local Foodbarn regulars was flying guests to the Creation Wine Farm and was so taken with this place, he connected us with the farm, one thing led to another and the date for this Chefs table was set.

The first thing we do is taste the wine and very quickly, Cheffy established these delicious wines are very food friendly which makes them very easy to pair. Something else that he noticed was the reds have amazing ageing potential, so after a conversation with JC, the winemaker, a 2010 Shiraz and 2013 Pinot Noir were added to the mix. These wines are an amazing expression of the Hemel-en-Aarde valley and Cheffy’s menu is going to take us through another one of those magical Friday afternoons in the Foodbarn.

creation sauvignon blanc 2016
oysters, grapefruit cells, nasturtium oil
creation viognier 2016
fresh sashimi, cauliflower & lemon achar, chili & buttermilk vinaigrette
creation chardonnay reserve 2016
ash roasted celeriac & scallop gratin “vanille”
creation pinot noir reserve 2013
confied onion, truffle soubise, charred asparagus, tarragon oil
creation syrah 2010
jambon de Bayonne, crushed potato, melted raclette, trompettes mushrooms & home pickles
creation merlot reserve 2015
lamb loin, shallot petals, cinnamon jus, minted cumin yoghurt
passion fruit brulée, fresh mango, coconut sorbet

date: Friday 28th April 2017
time: from 12h00
cost: R965

Call us on 021 789 1390 or email to reserve your table

Noordhoek Crush 2017

An event catering for all the family.

We are taking The Crush Wine Festival back to its origin for the third year running. The past two Noordhoek Crushes have been a huge success raising a substantial profit for charity. Each year we aim to bring the wine farms to you in a fun family focused wine festival.

Date: 29th April 2017
Time: 11 am – 5pm
Price: Entrance is free. For those who want to explore the wine stalls a R150 tasting passport can be purchased on (which includes a wine glass)

At The Noordhoek Crush you will have the opportunity to sip, swirl and buy over 100 wines from 20 wine farms as well as 3 craft gins from 333 Distillery.

The Noordhoek Crush breaks aristocratic expectactions where quaffing and spitting wine are encouraged and children are discouraged from attending. We not only welcome your children, but they will be entertained with various kids activities such as face painting & sand art as well as the permanent purpose built kiddie heaven play area.

Last year was awesome but this year we have made a few improvements to try and increase the level of awesomeness;

– Only pre-sold tickets will be available; Last year many travelled from far only to find the event was sold out. This year all tickets will be sold online prior to the event.
– We have made the tickets even more limited. Please buy your tickets early to avoid disappointment. Last year we were a sold out event at 1000 tickets sold. This year we will cut the ticket sales at 750. This means more space, more wine, less queues, more fun, less squish for everyone.
-We have more food stalls and a dedicated food and chill area. With all that wine we need to line your stomachs with an array gastronomic delights; pizzas, sushi, Quesadas. All the Noordhoek Farm Village restaurants wll be open for buisness as usual, as well as providing pop up stalls within the festival should you want to enjoy your lunch on the grass or in the food tent.
-More parking available; Not that we are encourging drink driving, but last year the normally ample parking at The Noordhoek Village was at maximum capacity so this year we have made friends with our neighbours who have lent us a field!

As always an off consumption liquor license is in place so wine can be bought at cellar door prices to consume on or off the premises. The Village Restaurants will be waiving their corkage fees to promote the purchasing and consuming of the wines on the day.

There will be a live band providing music through out the festival.

This event is being hosted by The Foodbarn, The Foodbarn Deli, Café Roux, The Toad In The Village, The Village Sushi and

The following farms have confirmed …

Journeys End
Painted Wolf
Aurelia and DeCider
333 Gin
Stark Conde
Waverley Hills
Fable Mountain Vineyards
Groote Post
Rickety Bridge
Domaine des Dieux
Nico Van Der Merwe

cheffy’s next cooking dem on 19 april 2017

time: 18h00

cost: R550 all in

featured winery: fable mountain vinyeards

demonstration menu

on arrival: belle flower 2016 rosé

yellowfin tuna crudo, iced corn, coconut & lime soup, crispy shallots, chili oil

fable mountain jackal bird 2014

(41% Chenin Blanc, 18% Grenache Blanc, 17% Chardonnay 14% Viognier; and 10% Roussanne)

free-range chicken jambonette, prune stuffing, honey, lemon and lavender sauce &

butternut & potato gratin

fable mountain night sky 2014

(Syrah 50%; Grenache 35%; Mouvrèdre 15%)

 classic crêpes suzette