At our Vintage Wine and Venison evening, Chef Chris showed that Venison is so much more than only biltong. The menu for the evening included braised Kudu shank consommé with root vegetables, Cape Winelands Impala curry with pomme puree and a berry roasted Wildebeest loin with pomegranate glazed red cabbage, honey roasted sweet potato and...

With a focus on sourcing local and sustainable ingredients, foraging or “hunting” for ingredients has become increasingly popular under chefs and their culinary following. With winter in the Cape Winelands, it is now the time to collect wild mushrooms. Today, harvesting wild mushrooms is not a well-known concept in South Africa. We have all seen...

The oldest known bobotie (curried minced meal) recipe originated with Apicius, who cooked for the wealthy during the reign of the Roman Empire. This sweet-and-sour dish was baked with the characteristic egg custard on the top and meat, fish, vegetables, nuts, herbs and spices were added to the recipe. The first bobotie made at the...

Is your French culinary inspiration limited to dauphinoise potatoes served with the braai? Then join us this weekend for a delectable French inspired menu! As part of its French offering for Bastille Festival, Pierneef à La Motte Restaurant has designed a menu celebrating the weekend’s French festivities in Franschhoek. Join us on Saturday or Sunday...

With a focus on sourcing local and sustainable ingredients, foraging or “hunting” for ingredients has become increasingly popular under chefs and their culinary following and with winter in the Cape Winelands, it is now the time to collect wild mushrooms. Today, harvesting wild mushrooms is not a well-known concept in South Africa. We have all...

Try this recipe for a savoury cheese tart from our Cape Winelands Cuisine cookbook. (P. 213) Cheese tart Recipe Serves: 4 This recipe doesn’t contain sugar, but the cheesecake can be served with preserved maketane, green figs or a liberal drizzling of honey on top. Even berries will be a good accompaniment. Ingredients Butter, for...

Try a hearty recipe from our Cape Winelands Cuisine cookbook (P120). It is a great partner to the La Motte Shiraz and will surely be a hit on a wintery weekend in the Winelands. VENISON FILLING Ingredients: 1 kg venison shoulder or leg, cubed 200 g smoked bacon, cut into thin strips 3 cups (750...

The original way of cooking at the Cape in the seventeenth and eighteenth centuries is today called ‘slow food’. The development of the Slow Food Movement is a rebellion against modern fast food and promotes, among other things, respect for nature, food, the farmer who produces the food, and the protection of cultural traditions. Ingredients...

The bounty of fruit from the gardens at La Motte has been a great source of inspiration to the Pierneef à La Motte kitchen and the summer menu featured sun-ripe fruit in a variety of ways, from bruléed figs with duck liver parfait as a starter, to Cape Fruit Sorbets on the dessert menu. Saving...

From 22 to 24 March, the global food festival, *Taste of Mumbai,  was held in Mumbai, India and Pierneef à La Motte’s Chef Chris Erasmus was invited to join a cast of Indian and international chefs cooking in the Taste of Mumbai Theatre. Celebrating a varied selection of international cuisine, drinks and restaurants, Taste of...