Seasonal cooking became fashionable again a few years ago. And the truth is, it should never have gone out of fashion! It makes so much sense from a sustainability, economic, health, as well as taste perspective.
With the introduction of Pierneef à La Motte Restaurant’s latest menu, guests are invited to enjoy the warmth of the estate’s hospitality and hearty seasonal dishes that seamlessly combine tradition, trends and Chef Michelle Theron’s clever interpretation of the flavours of winter.
A fragrant sweet-and-sour Cape curry sauce brings a new interpretation to one of the restaurant’s most popular dishes, the spiced pumpkin tart. The creamy vegetarian tart with its savoury oats crumble is served with sweet potato and almond dumplings, pickled sultanas and capers. Wine recommendation: 2014 Pierneef Syrah Viognier
The Cape seafood and aniseed hutspot takes the traditional comforting potato and carrot stew to a whole new level by using seafood, herbs, aniseed and kumquat. Mussels and calamari are served with deep-fried oysters, cured Franschhoek trout, braised fennel, kumquat, brown butter, crushed baby potato and aniseed cream. Wine recommendation: 2016 La Motte Chardonnay
In the days of the Old Cape, salt curing was a way of preserving meat during the long summer months. Chef Michelle rubs her meat with a combination of course salt and herbs such as rosemary or thyme to add flavour and colour. The salt breaks down protein, for a softer texture and, during the process, the meat loses some moisture that gets reabsorbed, resulting in more concentrated flavours. The salted Karoo lamb on the menu is served with beautiful greens — courgette and grilled cucumber as well as a classic combination of mint and parsley in an emulsion. Traditional quince chutney and a vanilla-infused jus complete the picture. Wine recommendation: 2015 La Motte Cabernet Sauvignon
Suet is a type of fat that works gloriously well in a pastry crust. The pastry is filled with a typical South African stew, combining the intensity of slow-cooked beef cheeks with classic tomato and warming cinnamon. Cardamom and citrus complement the richness of the pastry while a refreshing basil salad and a crisp tomato cracker add freshness and texture to the dish. A classic wine choice with beef and especially hearty stews, the recently released 2015 La Motte Cabernet Sauvignon, completes this warming winter’s meal.