"We are passionate about our heritage and in keeping with the international trend, the focus at Pierneef à La Motte Restaurant has always been on heritage cuisine and an authentic food experience. It is, however, time for a fresh interpretation and Chef Eric Bulpitt's creativity and bold authenticity will introduce traditional cuisine to guests in a brand new way", says La Motte CEO, Hein Koegelenberg.
The La Motte Wine and Food Tasting supports the restaurant's focus on modern heritage cuisine, curated with the input of Cellarmaster Edmund Terblanche, to complement the five La Motte wines in the tasting. The food tasters are delicately plated, but still represent everyday flavours and tastes and will guide guests towards more reliable food-and-wine selections, with reference to weight and intensity, as well as the influence of the primary taste sensations. Presented by a well-informed Wine Ambassador, this Friday morning event is both educational and entertaining. For Heritage month in September, the dishes will share some extra heritage inspiration.
Citrus and fennel cured Franschhoek trout, cucumber salad and mousse / 2018 La Motte Sauvignon Blanc
Celebrating the beauty of local Franschhoek trout, this refreshing dish is a beautiful partner to the 2018 La Motte Sauvignon Blanc. Curing is an age-old culinary tradition used for preserving and is treated with this age-old method of preserving. The cucumber salad with a splash of vinegar and sugar is typical South African combination of sweet and savoury.
Root Vegetable tart, spiced carrot, hazelnuts and Buchu / 2017 La Motte Chardonnay
South Africans often used fruit and vegetables in baking and savoury dishes. This tradition has all but disappeared except perhaps for the popular pumpkin tart. This little carrot tart is not only nostalgic, but also includes the use of Buchu, another local ingredient, typical in our cooking traditions.
Venison tartare, potato crisp and egg yolk / 2016 La Motte Cabernet Sauvignon
Venison has always been popular in South Africa and with its complexity, makes for an exceptional partner to intricate wines like Cabernet Sauvignon. Chef Eric gives this classic dish a modern interpretation and global reference.
Karoo Lamb Sosatie, fresh-style cheese and banana / 2015 La Motte Syrah
Karoo lamb is such a treasured ingredient that it enjoys heritage protection. The interesting use of spice in the traditional lamb sosatie has its origin in the fact that the Cape was the halfway station on the famous spice route between Europe and the East. The flavoursome but mild curry used for lamb sosaties is typically yellow with the sweet-sour addition of vinegar and brown sugar. Typical ingredients are turmeric, ginger, garlic, coriander, cardamom, pepper and cinnamon. The sweet banana brings beautiful contrast, complementing the curry.
Ouma’s chocolate and berry tea cake / 2016 La Motte Millennium
Since the Inkas and Spanish introduced us to chocolate, almost all culinary traditions has a favourite chocolate recipe. This chocolate cake is made using the trusted recipe of the Pierneef à La Motte pastry chef’s grandmother, but there is nothing old-fashioned about it. Tea culture is making a come-back and serving this slice of dark chocolate and raspberry decadence with a glass of the Merlot-based La Motte Millennium, adds a whole new dimension to a trusted recipe.
The Friday morning La Motte Wine & Food Tasting takes place on Friday mornings at 10:00 and costs R295 per person