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’s clever interpretation of the flavours of winter.
Adding seasonal fruit to savoury dishes, is typical of the traditional flavours of the Cape Winelands. In this starter a savoury blue cheese and yellow mealie ‘waffle’ is served with ‘blonde’ poached pears, smoky bacon-whipped butter, pickled cucumber and Cape ham. In the days of the early Cape, ‘ham’ was even made from leg of lamb by pickling and smoking it, just as we do with pork. Wine recommendation: 2015 La Motte Millennium
The ancient African grain, millet, together with sunflower seeds and dates form the basis of this wintery salad; the Aubergine and spinach harvest bowl. Textures of aubergine is served with leeks, confit garlic cloves, wood-roasted tomatoes and sweet bell pepper as well as a poached free-range egg. A cashew-and-rosemary cheese adds creamy indulgence. Wine recommendation: 2016 Pierneef Sauvignon Blanc
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 adding 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.
Curing meat was a way of preserving it during the long summer months. Meat was hung to dry completely. It was soaked in water to swell, then cooked until tender and then grilled over the coals. Chef Michelle uses a similar technique in the Salted Karoo lamb served with courgette and grilled cucumber, the classic combination of mint and parsley in an emulsion, quince chutney and a vanilla infused jus. 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.
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