Festive Season Cooking with La Motte Wine Estate

Words: Crush

Festive season cooking with la motteThe festive season is all about spending quality time with family and often enjoying a generous meal is at the centre of our celebrations. We come together around a shared love of food and preparing it together is part of the joy. Festive season cooking should be all about bold flavours, beautiful colours and having fun.

A sunny South African Christmas wouldn’t be complete without some fresh seafood, as well as something cooked over the coals. This menu, created by Executive Chef at Pierneef à La Motte, Michelle Theron and her team, bring together Christmas flavours with a little South African flair.

We’ve paired with excellent La Motte wines to give you a thoughtful and well-balanced menu to prepare with your loved ones.

A Mouthwatering menu of Festive Season Cooking with La Motte Wine Estate


1. Bread Course: Pumpkin Sourdough Bread with Pumpkin Hummus and Sea Lettuce Pesto

Breaking bread is a symbolic way to start a meal and this beautiful pumpkin bread is a great way to start a festive season meal. Besides being packed with pumpkin flavour it has the most beautiful colour too. Top a thick slice with a generous helping of pumpkin hummus and a few dollops of sea lettuce pesto and tuck in. Just don’t fill up, there’s so much more deliciousness to come!

Pair with: 2014 La Motte Brut MCC

Get this Pumpkin Sourdough Bread recipe


2. Fish Course: Marinated Seafood Platter with Mussels and Grilled Octopus

If you’re spending the festive season by the sea, this dish is ideal for a celebratory meal. The marinating is done the day before, so the dish can just be assembled the day of serving, keeping the workload light. Marinated Mussels are served with grilled and marinated octopus, oven dried tomatoes for sweetness and grilled peppers and cos lettuce. The colour alone will wow but the flavours will really seal the deal.

Pair with: 2016 La Motte Chardonnay

Get this Marinated Seafood Platter recipe


3. Mains: Smoked Beef Short Ribs with Black Garlic Emulsion and Lamb ‘Pan-Biltong’

These beef short ribs are quite the conversation starter. Chef Michelle has purposely left the bones long for the awesome presentation wow factor (ask your butcher to assist). Served with these fall-apart-tender ribs is a creamy black garlic emulsion that you simply won’t be able to get enough of. There are also delicious deep-fried artichokes, umami-packed porcini mushrooms and the final pièce de résistance – cured lamb biltong that just melts in the mouth.

Pair with: 2015 La Motte Millennium™

Get this Smoked Beef Short Ribs Recipe


Dessert: Festive Biscuit and Custard Layer Cake

The inspiration for this cake is an old South African favourite – ‘Jewish custard tart’. It’s made up of 7 layers of shortbread-like cake with a custard filling. This light dessert is infused with traditional Christmas flavours and spices and is perfect for hot summer weather. The subtle nuances of preserved ginger, candied citrus and fruit make this an absolute winner.

Pair with: La Motte Straw Wine NV

Get this Festive Biscuit and Custard Layer Cake recipe

Inspired? Celebrate Cape Winelands cuisine with these delicious recipes cooked by Chef Michelle Theron.

la-motte.com | Facebook | Twitter | Instagram

Festive season cooking with la motte

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>