The senior team from Pierneef a La Motte are currently in Amsterdam as part of La Motte’s contribution to the Afrikaans festival taking place there. Above, from left, is the team of Chris, Pieter and Michelle preparing food for 40 people. The dinner comprised a starter of chilled butternut and Ginger soup, crayfish koeksister. The main dish was pan fried line fish, Shiraz gnocchi, fennel and saffron marmalade,orange braised endive, cape curry veloute, and crayfish ravioli. The culinary experience finished with Brioche wentelteefje, rooibos tea marinated prunes, milk tart ice cream. Needless to say dinner guests were blown away by the taste and presentation.
I am very happy to announce that in December Cape Winelands Cuisine, the book based on the cuisine at our Pierneef a La Motte restaurant, w...
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As 2011 rapidly draws to a close, I look back over an eventful and fruitful year for La Motte, Pierneef a La Motte, and Leopard’s Leap in ...
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