La Motte Wine Estate in Franschhoek introduces a bold new food and wine pairing which has been created with the dual input of food expertise from chef Eric Bulpitt and an intimate understanding of wine from Cellarmaster Edmund Terblanche.

The New La Motte Wine and Food Tasting

The La Motte Wine and Food Tasting supports the restaurant’s focus on modern heritage cuisine, curated with the input of Cellarmaster Edmund Terblanche, to complement the five La Motte wines in the tasting.

The food tasters are delicately plated, but still represent everyday flavours and tastes and will guide guests towards more reliable food-and-wine selections, with reference to weight and intensity, as well as the influence of the primary taste sensations.

What to Expect this Heritage Month

Presented by a well-informed Wine Ambassador, this Friday morning event is both educational and entertaining. For Heritage month in September, the dishes will share some extra heritage inspiration.

“We are passionate about our heritage and in keeping with the international trend, the focus at Pierneef à La Motte Restaurant has always been on heritage cuisine and an authentic food experience. It is, however, time for a fresh interpretation and Chef Eric Bulpitt’s creativity and bold authenticity will introduce traditional cuisine to guests in a brand new way”, says La Motte CEO, Hein Koegelenberg.

Heritage Recipes from the Pierneef à la Motte Kitchen

Citrus and Fennel Cured Franschhoek Trout with Pickled Cucumber

Wine Pairing: 2018 La Motte Sauvignon Blanc

Celebrating the beauty of local Franschhoek trout, this refreshing dish is a beautiful partner to the 2018 La Motte Sauvignon Blanc. Curing is an age-old culinary tradition used for preserving and is treated with this age-old method of preserving. The cucumber salad with a splash of vinegar and sugar is a typical South African combination of sweet and savoury.

Make a version of this delicious dish with this cured Franschhoek Trout recipe.

Karoo Lamb Sosatie with Labneh and Banana

Wine Pairing: 2015 La Motte Syrah

Karoo lamb is such a treasured ingredient that it enjoys heritage protection. The interesting use of spice in the traditional lamb sosatie has its origin in the fact that the Cape was the halfway station on the famous spice route between Europe and the East.

The flavoursome but mild curry used for lamb sosaties is typically yellow with the sweet-sour addition of vinegar and brown sugar. Typical ingredients are turmeric, ginger, garlic, coriander, cardamom, pepper and cinnamon. The sweet banana brings beautiful contrast, complementing the curry.

These Karoo Lamb Sosaties will be perfect for your Heritage Day celebration.

Ouma’s Chocolate and Berry Tea Cake

Wine Pairing: 2016 La Motte Millennium

Since the Incas and Spanish introduced us to chocolate, almost all culinary traditions have a favourite chocolate recipe. This chocolate cake is made using the trusted recipe of the Pierneef à La Motte pastry chef’s grandmother, but there is nothing old-fashioned about it.

Tea culture is making a come-back and serving this slice of dark chocolate and raspberry decadence with a glass of Merlot-based La Motte Millennium adds a whole new dimension to a trusted recipe.

Make this beautiful cake yourself right here.

The Friday morning La Motte Wine & Food Tasting takes place on Friday mornings at 10:00 and costs R295 per person

Reservations are essential and can be made by calling 021 876 8820, via email or by booking online here.

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Competition - Enter to win

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Win a Wine and Food Tasting experience at La Motte for 2 people valued at R950. Tastings are held on Friday mornings at 10h00. Subject to availability and must be booked ahead.

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