{"id":168758,"date":"2026-09-30T11:34:54","date_gmt":"2026-09-30T09:34:54","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=168758"},"modified":"2026-09-30T11:34:54","modified_gmt":"2026-09-30T09:34:54","slug":"hoe-fynproewers-etes-verander","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/hoe-fynproewers-etes-verander\/","title":{"rendered":"Hoe fynproewers-etes verander"},"content":{"rendered":"<p><em>Verskaf deur Natascha Conradie<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><span data-contrast=\"auto\">Vir dekades was luukse eetplekke sinoniem met wit tafeldoeke, formele diens en \u2019n lang lys ongeskrewe re\u00ebls. Vandag lyk die resep vir \u2019n onvergeetlike eetervaring \u2019n bietjie anders. Gaste wil steeds uitstekende kos en diens h\u00ea, maar hulle wil ook welkom voel, gemaklik wees en deel van die storie raak.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Volgens die Nasionale Restaurantvereniging se 2025-verslag oor die stand van die restaurantbedryf beskou 64% van voldiens-restaurantkli\u00ebnte die eetervaring as belangriker as die prys van die maaltyd. <strong>OpenTable<\/strong> se 2025-navorsing wys eweneens op \u2019n groeiende belangstelling in ervaringsgerigte restaurantbesoeke.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Dit is \u2019n verskuiwing wat ook by van die w\u00eareld se bekendste restaurante sigbaar is. <strong>Noma in Kopenhagen<\/strong> het bekend geword vir sy fokus op storievertelling en die herkoms van bestanddele, terwyl The Connaught in Londen wys dat ware luuksheid net soveel met persoonlike gasvryheid as met kulin\u00eare uitnemendheid te doen het.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Hier in Suid-Afrika beweeg restaurante in dieselfde rigting. <strong>Farro<\/strong> kombineer verfynde kookkuns met warm gasvryheid, Post &amp; Pepper fokus op uitsonderlike kos sonder onnodige pretensie, en De Tafel by The Palms skep \u2019n intieme, sjef-geleide ervaring waar gesprek en persoonlike aandag deel van die geleentheid is.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><b><span data-contrast=\"auto\">Dit gaan oor hoe jy voel<\/span><\/b><span data-ccp-props=\"{}\">\u00a0<\/span><\/h4>\n<p><span data-contrast=\"auto\">Volgens sjef <strong>Kerry Kilpin<\/strong>, uitvoerende sjef by <strong>Steenberg Farm<\/strong>, verander ons idee van wat luuksheid beteken.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">\u201cGaste soek steeds uitsonderlike kos en diens, maar hulle wil h\u00ea die ervaring moet moeiteloos voel,\u201d s\u00ea sy. \u201cLuuksheid gaan vandag minder oor formaliteit en meer daaroor om werklik verwelkom, gemaklik en versorg te voel.\u201d<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">En dit is dalk juis die verskil tussen \u2019n goeie restaurantbesoek en een waarvan jy nog lank daarna sal praat. \u2019n Kelner wat jou naam onthou. Iemand wat weet waarvan jy hou. \u2019n Gereedskapstuk of bestanddeel met \u2019n interessante herkoms. Die gevoel dat daar moeite gedoen is om jou aand spesiaal te maak.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">\u201cMense wil nie bloot soos nog \u2019n tafel in die restaurant voel nie,\u201d s\u00ea Kerry. \u201cHulle wil erkenning kry. Hulle wil \u2019n verbintenis ervaar. Wanneer gaste vertrek, is die gevoel waarmee hulle huis toe gaan dikwels dit wat hulle die beste bybly.\u201d<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<div id=\"attachment_168770\" style=\"width: 411px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-168770\" class=\"wp-image-168770 size-medium\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/09\/Steenberg_Executive-Chef-Kerry-Kilpin-3-ss-401x600.jpg\" alt=\"Kerry Kilpin is die uitvoerende sjef by Steenberg Farm. Foto: Verskaf\" width=\"401\" height=\"600\" \/><p id=\"caption-attachment-168770\" class=\"wp-caption-text\">Kerry Kilpin is die uitvoerende sjef by Steenberg Farm. Foto: Verskaf<\/p><\/div>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><b><span data-contrast=\"auto\">Elke bord het \u2019n storie<\/span><\/b><span data-ccp-props=\"{}\">\u00a0<\/span><\/h4>\n<p><span data-contrast=\"auto\">Kos smaak ook anders wanneer jy weet waar dit vandaan kom.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Verbruikers stel toenemend belang in die oorsprong van bestanddele, die mense wat dit produseer en die geskiedenis van die plek waar hulle eet. By<strong> Tryn by Steenberg<\/strong> vorm di\u00e9 soort storievertelling deel van die ervaring.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Die restaurant is vernoem na Catharina Ras, die stigter van Steenberg, wat liefdevol as Tryn bekendgestaan het. Daarmee word gaste deel van die verhaal van Suid-Afrika se oudste geregistreerde wynplaas, terwyl die restaurant se vennootskap met <strong>ABALOBI<\/strong> nog \u2019n laag byvoeg.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Steenberg verkry ten volle naspeurbare <strong>seekos<\/strong> van plaaslike kleinskaalse vissers, wat beteken gaste kan die reis van hul seekos van die oseaan tot op die bord volg \u2013 en selfs meer leer oor die mense agter die vangs.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">\u201cStories help mense om emosioneel te bind,\u201d s\u00ea Kerry. \u201cMense onthou stories. Hulle onthou die mense daaragter, en dit skep \u2019n veel dieper ervaring as bloot die bediening van \u2019n maaltyd.\u201d<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<div id=\"attachment_168760\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-168760\" class=\"wp-image-168760 size-medium\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/09\/Steenberg_Bistro-Sixteen82-Dining-1-e1790760194304-500x542.png\" alt=\"Elke bord het 'n storie, wat ook die oorsprong van die bestanddele insluit. Foto: Verskaf\" width=\"500\" height=\"542\" \/><p id=\"caption-attachment-168760\" class=\"wp-caption-text\">Elke bord het &#8216;n storie, wat ook die oorsprong van die bestanddele insluit. Foto: Verskaf<\/p><\/div>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><b><span data-contrast=\"auto\">D\u00eds luuks<\/span><\/b><span data-ccp-props=\"{}\">\u00a0<\/span><\/h4>\n<p><span data-contrast=\"auto\">Uiteindelik gaan dit dalk minder oor hoe \u2019n restaurant lyk en meer oor hoe dit jou laat voel. \u2019n Pragtige omgewing, goeie wyn en uitstekende kos bly belangrik, maar so ook die mense rondom die tafel, die stories wat gedeel word en die gevoel dat jy vir \u2019n paar uur \u00earens besonder is.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">\u201cDie toekoms van luukse eetervarings gaan nie daaroor om dinge ingewikkelder te maak nie,\u201d s\u00ea Kerry. \u201cDit gaan daaroor om betekenisvolle oomblikke te skep wat mense werklik geniet en onthou.\u201d<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">En dalk is dit die nuwe definisie van luuksheid: nie meer formaliteit ter wille van formaliteit nie, maar aandag aan klein besonderhede, opregte gasvryheid en \u2019n ervaring wat jou nog bybly lank nadat die laaste bord weggeneem is.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<div id=\"attachment_168774\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-168774\" class=\"size-medium wp-image-168774\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/09\/Steenberg_Tryn-Vineyard-Terrace-ss-500x333.jpg\" alt=\"Tryn by Steenberg. Foto: Verskaf\" width=\"500\" height=\"333\" \/><p id=\"caption-attachment-168774\" class=\"wp-caption-text\">Tryn by Steenberg. Foto: Verskaf<\/p><\/div>\n<p>&nbsp;<\/p>\n<p><strong>Lees ook:<\/strong> <a href=\"https:\/\/novanews.co.za\/rooirose\/een-springbok-twee-bekende-sjefs\/\">Een springbok, twee bekende sjefs | rooi rose<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Verskaf deur Natascha Conradie &nbsp; Vir dekades was luukse eetplekke sinoniem met wit tafeldoeke, formele diens en \u2019n lang lys ongeskrewe re\u00ebls. Vandag lyk die resep vir \u2019n onvergeetlike eetervaring \u2019n bietjie anders. Gaste wil steeds uitstekende kos en diens [&hellip;]<\/p>\n","protected":false},"author":67,"featured_media":168765,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2968,3476,1],"tags":[158,164,322,2592,98530,98531,98532,98533,98534,98535,98536,98537,98538],"class_list":["post-168758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reis","category-ontspanning","category-funksie-artikels","tag-reis","tag-kos","tag-seekos","tag-ervaring","tag-steenberg-farm","tag-kerry-kilpin","tag-nasionale-restaurantvereniging","tag-noma","tag-kopenhagen","tag-tryn-by-steenberg","tag-abalobi","tag-opentable","tag-eetervaring"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hoe fynproewers-etes verander | rooi rose<\/title>\n<meta name=\"description\" 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