Classic Ribeye Steak with Creamy Mushroom Sauce, anyone?

– News Article

Our new chef, kitchen maestro Jerry Kennedy, takes his cue from nature’s fresh bounty. “It’s the simplicity in food that captures my full attention,” he says. “I prepare dishes using top-quality locally-sourced fresh produce as far as possible, always trying to understand the ingredient I’m working within its most basic form. For me, it’s all about creating simple but memorable food experiences.”

Let Chef Jerry guide you in whipping up rich, creamy and lip-smackingly delicious mushroom sauce infused with internationally awarded Bain’s Cape Mountain whisky, made locally in Wellington, our neighbouring town. “Supremely versatile, it makes for the perfect accompaniment to a grilled steak, and can even be used as a creamy pasta sauce,” he explains.

Creamy mushroom sauce infused with Bain’s Cape Mountain Whisky


  • Half a medium sized onion, chopped
  • 2 to 3 gloves garlic, finely chopped
  • 250g mixed mushrooms, cut up as preferred
  • 100g shimeji mushrooms, cleaned from the root part
  • 30ml Bain’s Cape Mountain Whisky
  • 250ml fresh cream
  • 6 to 8 springs fresh oregano, roughly chopped
  • Salt & black pepper, to taste


  1. Fry together the onion and garlic until translucent, then add all the mushrooms. Fry together to thoroughly cook the mushrooms. Add the whisky and flambé, if you can, otherwise just let the alcohol evaporate, then add the cream. Reduce the sauce, add oregano as well as salt and pepper to taste.
  2. Serve with your favourite beef steak cut such as ribeye (see recipe below), fillet, rump, sirloin, or even T-bone.

Beef ribeye on the braai


  • 700 to 100g
  • 60ml olive oil
  • 2 cloves garlic, chopped
  • 3 rosemary sprigs, washed and crushed
  • Coarse black pepper
  • Coarse salt
  • 2 tbsp butter


  1. Mix and rub all of the ingredients into the piece of meat and let it rest for 2 hours. Get a braai going and once coals have formed, place the meat on the grid and grill on high heat for about 3 to 4 minutes per side, depending on the meat’s thickness. Once off the fire, place the butter on top of the meat and leave to melt. As an extra indulgence, serve with creamy mushroom sauce and your choice of starch, salad and vegetables.

When it comes to wine, give it a try it with The Anchorman Chenin Blanc, or The Motorcycle Marvel Rhône-style red blend, both of which form part of the award-winning Heritage Heroes collection by Nederburg. And don’t forget Baronne, one of Nederburg’s most famous and favoured red blends of Cabernet Sauvignon and Shiraz, an ideal choice that suits almost any palate and pocket.