With 2012 speeding towards its end, we recently looked at Food Trends for the next year. With our focus on traditional Cape Winelands Cuisine, the question was whether we could stay true to our roots and the flavours and style of our region and still move with the culinary trends.
One of the major food trends for 2012 (and one that will almost definitely continue into 2013) was a focus on locally sourced, sustainably farmed food with a consciousness of origin and environmental impact. Other highlights were an increased focus on seasonal vegetables and foraging.
“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”, says La Motte CEO and food enthusiast, Hein Koegelenberg.
With an extensive organic vegetable and herb garden behind the restaurant, Pierneef à La Motte’s Summer Menu highlights seasonal produce, harvested by the chef early in the morning. Chef Chris Erasmus who has returned from a month at the world’s number one restaurant, Noma in Denmark, states: “I was very impressed by the award-winning restaurant’s dedication and attention to detail, but in South Africa we definitely have access to better produce.”
By using these quality ingredients, Pierneef à La Motte’s Summer Menu focuses on real flavours. Starters are on-trend with options such as a Yoghurt and sorrel terrine served with confit mushrooms, rooibos tea pickled duck’s egg and Shiraz crumbs, a Pig’s sult with curried pork crackling, sultana purée and Cape fruit chutney and a Duck breast and heart salad served with cured summer berries and a nasturtium flower vinaigrette.
Pig’s Sult with curried pork crackling, sultana puree, Cape fruit chutney
Mains include a Harvest of seasonal summer vegetables with sprouts, ginger emulsion, spelt and mushroom crumbs, Grilled line fish with garden vegetables, dandelions and a lemon and wheat grass emulsion and Veal sweetbreads glazed with rose water and served with horseradish and parsnip purée, tuber vegetables and wild herbs.
Grilled Line Fish, garden vegetables and dandelions with lemon and wheat grass emulsion
The more traditional palate will also not be disappointed. The signature Bokkom salad stays on the menu and everyday favourites like Steak and chips are available. Not able to resist something special though, Chef Chris first steams potatoes on hay before chips are fried and flavoured with Shiraz salt.
To end a meal on a high note and to celebrate the festive season, desserts are beautifully plated with a combination of light and refreshing and rich and indulgent. From lemon verbena blanc mange with summer berries, honey-roasted peaches, almond milk and verjuice sorbet to Chocolate, chocolate, chocolate!
Lemon verbena blanc mange with summer berries, honey-roasted peaches, almond milk and verjuice sorbet
For reservations, please call the restaurant at 021 876 8800 and for more information please visit www.la-motte.com.
Pierneef à La Motte: @pierneeflamotte
La Motte: @LaMottewine
#Tag: #FoodTrends
