The Splendour of Spring

By Gerard Scholtz
A visit to Pierneef à La Motte by Gerard Scholtz

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 delectable fynbos-inspired Modern Cape Winelands Cuisine.

Chef Michelle Theron was joined in the Pierneef à La Motte 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.

We were the guests of La Motte on this beautiful Boland spring day. And, as always, a visit to La Motte makes you feel special. From arrival to departure you are treated with special care and greatly spoiled. Everything is exquisitely executed, chic and the atmosphere always relaxed.

We were welcomed by the sound of violin and cello accompanied by La Motte’s MCC and a virgin gin cocktail. And then followed the delicious meal and good company around the table.

Photographer: Charles Russell

The Musicians


The Pierneef à La Motte Restaurant

The Flowers – by Heike le Cordeur of Fleur le Cordeur

The Guests

The Chefs in Action – Michele Theron and Sarah Graham

The Food and Wine

Mosbolletjies with farm butter, quince and buchu salt

Tomato, honey bush and goat’s cheese, roosterkoek, 2016 La Motte Pierneef Sauvignon Blanc. 2017 La Motte Pierneef Sauvignon Blanc

Fragrant Cape seafood curry with lavender, lightly smoked mussels and banana chutney. 2016 La Motte Chardonnay – single vineyard, Franschhoek

Waterblommetjie and samp risotto, Karoo lamb sout ribbetjie, pulled lamb belly, bone marrow, red jus. 2015 La Motte Cabernet Sauvignon

Poached citrus salad with rosemary salted caramel, brandy milk punch blanc mange, milk tart semi-freddo. NV La Motte Straw Wine



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