As part of La Motte’s Art in Clay Exhibition, A Sense of…, artists were asked to interpret the estate’s award-winning food and wine pairing and come up with new dishes for the gourmet bites from the Pierneef à La Motte kitchen.
Well-known ceramicist Hennie Meyer was intrigued by the 2016 La Motte Sauvignon Blanc and its pairing, Savoury lemon & thyme blanc mange, poached apple, goat’s cheese crisp.
The dish allows for the setting of the blanc mange and he suggested the goat’s cheese crisp to function as a lid and to allow for a surprise element.
Hennie Meyer’s dish is a hand built black clay vessel fired to earthenware (below 1300 ᵒC) with a light green glaze.
Meyer interpreted the flavours of the La Motte Sauvignon Blanc and its food pairing as crisp, fresh and summery and portrayed this through the use of a light green glaze. Keeping the colours of the dish in mind he wanted the black clay as a contrast to the pale colour of the lemon and thyme blanc mange while highlighting the bright tones of the poached apple and radish.