Pierneef à La Motte introduces mouth-watering, warming winter menu

Monday, 29 July, 2013
La Motte
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 television programmes of chefs searching for mushrooms and dogs sniffing for truffles in the woods of Italy and France, but to us, mushrooms in the wild have the enchantment of fairy tales and the threat of being poisonous and most of us feel safer buying them from a supermarket.

Chef Chris Erasmus enjoys foraging the Franschhoek area for ingredients and goes mushroom hunting at least twice a week. Pierneef à La Motte’snew winter menu therefore regularly features mushroom-inspired dishes as part of the daily specialities, while their earthy flavours can be found on the regular menu in creative ways such as a forest mushroom ragout served with guinea fowl and duck ballotine.

Soup is another winter favourite and Chef Chris harvests the vegetables and herbs from the garden behind the restaurant. Served with the artisan breads baked from stone-ground flour milled in the historic water mill on the estate, this traditional combination will surely warm up the coldest of winters. The popular King’s bread soup is a permanent feature on the menu while soups on the daily specials menu will celebrate winter vegetables such as Jerusalem artichokes, fennel and sorrel and of course mushrooms. Also expect an interesting soup combining venison and pomegranate.

Venison features on the menu in dishes such as a slow-cooked venison shank with sweet garlic pomme purée and cameline root vegetable broth. Chef Chris Erasmus has further joined forces with La Motte cellar master Edmund Terblanche for an evening of Vintage Wine & Venison on 1 August Well-matured red wines from the La Motte Vinoteque will be paired with venison dishes such as kudu, impala and wildebeest.

Of course, winter is the ideal time to indulge in decadent and warming puddings. Pierneef à La Motte’s selection include a delectable Hazelnut and honey parfait served with chocolate brownie ice-cream and MCC poached pears and traditional favourites like Malva pudding and Apple tart as well as a Dessert Nostalgia with pancakes, bread and butter pudding and steamed ginger pudding.

For more information on La Motte, please visit www.la-motte.com or call +27 (0)21 876 8000.