From the days of the hunter-gatherer to the latest culinary trends, foraging is part of both traditional and modern cuisine. When European recipes landed in the Cape in the 1600’s, they were adapted to the new conditions. Classic recipes incorporated the magnificent produce from the Company Gardens and soon the rich biodiversity and natural vegetation of the Cape made its way into those early-day kitchens. Chefs and home cooks experimented by adding spices from Batavia en route back to Holland, local fynbos as well as edible plants.
The beauty of fynbos is best appreciated in Spring and La Motte explored the abundance and beauty of Spring with a special lunch and dinner of delectable fynbos-inspired Modern Cape Winelands Cuisine in its Pierneef à La Motte Restaurant.
Chef Michelle Theron was joined in the kitchen by celebrated food personality, Sarah Graham and together they treated guests to a fynbos-inspired meal accompanied by Cellarmaster Edmund Terblanche’s selection of award-winning La Motte wines.
The menu:
Non-alcoholic Gin cocktail with rose and Cape snowbush / Savoury, hazelnut, rose, coconut and spelt flour “lamingtons”
The Chefs:
The Guests:
The ambience:
