Pierneef à La Motte has in its life span of just over two years maintained its focus on the traditional food of the Western Cape. Cape Winelands Cuisine is based on the recipes of the early settlers at the Cape influenced by spices and flavours from all over the world and adjusted to suit the conditions and available produce of the Cape. So passionate is the Pierneef à La Motte culinary team about the concept of regional cuisine that a cookbook, Cape Winelands Cuisine, was published at the end of 2011.
In food, like most other things nowadays, consumers are constantly looking for new and fresh ideas. So what would be the latest trends in the culinary world? And how does a restaurant like Pierneef à La Motte with its focus on traditional cuisine stay on-trend?
La Motte CEO, Hein Koegelenberg says: “On our travels we have been introduced to the concept of regional cuisine and we are passionate about the traditional food of the Winelands. The concept of Farm to the Table with its focus on traceability, heirloom vegetables and foraging for ingredients supports the very essence of regional cuisine and enables us to keep traditional food trendy.”
Sure enough the culinary world has been abuzz with locally sourced, sustainably and organically farmed produce. People are much more aware of what they eat, where it is from, how it was treated and whether it is seasonal and local.
“In the mornings my team and I harvest organically grown vegetables and herbs from a garden behind the restaurant and we constantly browse the extensive vegetation on the estate for interesting ingredients – whether it is a trend or not, we love foraging!”, says Chef Chris Erasmus.
Traceability and responsible sourcing of food seems to be the biggest trend (#FoodTrends) for 2012 and indications are that it will still be so in 2013, but what other trends have we seen in 2012 and what is forecasted for 2013?
Food Trends (#FoodTrends) we have seen in 2012:
- Consumers want to see more transparency when it comes to nutritional concerns like gluten, sugar and cholesterol, as well as more information about the source of the foods they eat.
- Gluten-free, food allergy-conscious items
- Children’s nutrition and mini-meals (i.e. smaller versions of adult menu items)
- Farm and estate-branded items
Preserves and Jams from the Pierneef à La Motte kitchen available from the Farm Shop on the estate
- Eastern European items on the menu are more prevalent as chefs try new things
- Chefs are experimenting more with beer in food
- Mixing of fish, shellfish and proteins is making a strong comeback
- Vegetables are inspiring pastry chefs
- Side dishes are a thing of the past
- Cooking Apps and electronic recipe books for tablets
Food Trends (#FoodTrends) for 2013:
- Eating ‘Smaller’ – Not smaller as in less, but smaller as in locally grown, inspired by street vendors and loaded with fresh food and loads of vegetables. So says a 2013 food trends report by the research firm Culinary Visions.
- Fresh food markets will be the inspiration for both chefs and home-cooks.
- “Pure” food sells. Consumers want the food that they buy demystified. They want to be able to pronounce the names of all the product ingredients. And they want to know where it comes from — ideally, locally. Nothing sells like pure and simple.
- Children menus grow up. In 2013, the way to appeal to both parents and kids will be to offer healthier but affordable food options; pay attention to food allergies, and train staff to be extra kid-friendly.
- Canning gets cool. As the locally grown push grows so will the notion of canning, curing and cutting in-house. Pickling, in particular, is emerging as a hip way to add a personal touch.
- Veggies are chic. From hyper-local veggies to those imported from exotic foreign lands, the vegetable will move to the centre of many plates in 2013. Fresh veggies will show up in more school lunches and in more gourmet retail shops.
- Sour gets its day: Fermented cherry juice and sour beer? In 2013, yes, as food palates move beyond sweet, salty and fatty to tart, acidic, and bitter.
- Chefs watch your weight: Chefs are changing their habits and exchanging their butter and bacon for broth and beets. The result, better-for-you food that actually tastes good.
- Small plates for me only: Small plates for sharing will be replaced with smaller, singular servings of meat, veggies, or starches – for a truly customised dining experience.
- Savoury Fruit: Look for fruit used with savoury flavours, incorporated as a touch in appetizers, soups, and meat dishes.
- No diner left behind: From gluten-free to vegan, more and more restaurants will offer all-inclusive menus and services to accommodate all eaters.
Culinary Trends (#FoodTrends)
Marrow, Offal and Tripe increase in popularity
“Bone marrow is in the offal meat category. People either love it or hate it”, says Omri Aflalo, Executive Chef at San Francisco’s Bourbon Steak and stresses the importance of presenting it in a way people can understand.
“When roasted it transforms into buttery soft cream with a mild meat or nutty flavour… Meet the new white-hot food trend.”
Pierneef à La Motte King’s Bread Soup with marrow bone
Chefs have begun to expand their egg dish offering – duck, goose, quail and even turkey eggs are appearing on menus and delighting diners with their unique flavours, sizes and textures.
Wild Mushroom Lasagne with poached egg
Crispy Animal Skin
“Whether served as a crispy garnish for vegetables or other proteins or as a snack on its own, animal skin delivers an irresistibly crunchy texture and umami-rich flavour that makes a powerful statement.” Ron Boyd, Plum Bar, Oakland: “I believe it is like a guilty pleasure.”
With the focus on vegetables and foraged herbs, edible flowers are also popular.
Clear broth of seasonal tuber vegetables & edible flowers
Culinary buzzwords for 2013:
Gochujang. Quinine syrup. Shiso. Charred octopus tentacles. Not familiar with these foods? If one food trend (#FoodTrends) -spotting group proves to be right, you will be in 2013.
New York-based restaurant consultancy group Baum + Whiteman’s annual trend-spotting report gives the following buzzwords they say the food world will be hearing a lot more of next year.
- Togarashi: Japanese for chili peppers
- Yuzukoshi: A fermented Japanese paste made with chili peppers, yuzu (Asian citrus fruit) and salt
- Gochujang: Sweet and spicy Korean red bean paste
- Fermented “everything”
- Upscale donuts: Think foie gras jelly, kimchi donuts, hamburger donuts
- Aperitif-type wines
- Locally-sourced honey
- Spices: “Torridly hot, smoked, warm, aromatic and fruity” kinds
- White strawberries
- Green tomatoes
- Geranium leaves
- Shiso (Japanese leaves that belong to the mint family)
- Charred octopus tentacles
- Hard cider
- Lobster rolls
- Charcuterie boards
Issued on behalf of Pierneef à La Motte
Pierneef à La Motte: @pierneeflamotte
La Motte: @LaMottewine
For more information contact:
Magna Carta PR
071 897 4254