• Home
  • About
  • Contact
SUBSCRIBE TO THE BLOG

Original Cape Cuisine at Pierneef A La Motte

May 5, 2012
Share on FacebookShare on TwitterShare on LinkedinShare on Pinterest
6a01156f911114970c0168eb203415970c 400wi

Today’s Business Day newspaper carried a very nice article about Pierneef a La Motte and the Cape Winelands cuisine that the restaurant specializes in. Below are some extracts from the interview with La Motte’s culinary manager, Hetta van Deventer-Terblanche.

“‘As part of the planning of the new restaurant, Hein asked me to research recipes that originated from the Dutch, German, French, Flemish and British settlers that came to the Cape more than 300 years ago,’ says La Motte’s culinary manager, Hetta van Deventer-Terblanche. ‘The idea was to produce a menu unlike any other and to use some of the oldest recipes, ingredients and methods brought to the Cape by European settlers.’

“Van Deventer-Terblanche worked closely with historian and author of Die Geskiedenis Van Boerekos, Hester Claassens. They gathered old recipes, cooking methods and information on ingredients, much of which had almost been forgotten.

“Claassens confirmed the historical facts and science thereof and, with La Motte’s head chef de cuisine, Chris Erasmus, and sous chef Michelle Theron, she began looking at ways of using the dishes on the menu of the new restaurant.

“’We got so excited by what we found and our research and experimentation became so extensive, Hein decided to extend the project beyond the restaurant menu and commissioned me to turn it into a book,” says Van Deventer-Terblanche. “It took me years.”

“The result is Cape Winelands Cuisine ( Human & Rousseau) with photography by Mickey Hoyle, which includes more than 135 recipes and some fascinating historical background about the origins of the methods and ingredients…“The book, which won the South African category of the 2011 Gourmand World Cookbook Awards, contains recipes for things such as mosbeskuit (rusks made with must or raisin yeast); bokkom salad; wentelteefjes (Dutch version of French toast); rolpens (stuffed sheep’s stomach); koningbroodsop (king’s bread soup); frikkadelle wrapped in cabbage or lettuce (meat balls); soetkoekies (spice biscuits); and kolwyntjies (cupcakes).

“The restaurant at the farm, named Pierneef à La Motte because of Rupert-Koegelenberg and Koegelenberg’s great appreciation of Jacob Hendrik Pierneef’s work (don’t miss what is believed to be the largest privately owned collection of Pierneef artworks at the estate ), serves many of the recipes contained in the book, some of which have been ‘tweaked’ by Erasmus and Theron for contemporary appeal”

    Be the first to get the

    latest trends on business and wine.



    Archives

    Tweets by HeinWine

    In his pursuit of business leadership, Hein focuses his efforts on building world brands and establishing international distribution channels.

    Videos

    LANDBOUSAKE MET HEIN KOEGELENBERG POWER LUNCH WITH HEIN KOEGELENBERG LA MOTTE SHIRAZ EXPERIENCE HEIN ON WINE LA MOTTE TASTING FINDING ITS WAY ONTO CHINESE DINNER TABLES

    LinkedIn

    Sitemap

    Home About Contact Subscribe to Blog Terms and Conditions Privacy policy
    © Copyright 2018 Hein On Wine. All rights reserved.
    • Home
    • About
    • Contact