Pierneef À La Motte Restaurant. We Have Pleasure in Hosting You and Sharing with You Our Restaurant’S Association with One of South Africa’S Greatest Artists

Pierneef and his daughterg Marita, c. 1929

Welcome to Pierneef à La Motte Restaurant. We have pleasure in hosting you and sharing with you our restaurant’s association with one of South Africa’s greatest artists.

We at La Motte have a great admiration for the creativity of Jacob Hendrik Pierneef (1886 – 1957), as witnessed by the extensive collection of Pierneef art owned by La Motte and, as a tribute to him, the depiction of his linoleum cuts on the labels of our premium wine range. We also pay homage to our friend Marita, Pierneef’s daughter, who entrusted her father’s heritage to us.

Pierneef’s creativity in portraying the beauty of the South African landscape and architecture has served as a model for this restaurant’s creativity in offering cuisine inspired by centuries of variations in cooking – a unique presentation known as Cape Winelands Cuisine.

Thank you for visiting La Motte and, in particular, Pierneef à La Motte Restaurant. We trust that you will have pleasant memories of your visit and look forward to welcoming you back again soon.

Hein & Hanneli Koegelenberg A taste of Cape Winelands Cuisine

Dishes served in Pierneef à La Motte restaurant have come a long way. They are based on recipes used and modified in the Cape Winelands over more than three centuries and the emphasis in our restaurant is on the first and oldest recipes brought to the Cape by European settlers during the seventeenth century.

The Cape Winelands, also known as the Boland, include the traditional wine-produc- ing regions of the Cape, namely Constantia, Stellenbosch, Paarl, Wellington, Worces- ter and Tulbagh.

Cape Winelands Cuisine was established when Jan van Riebeeck, at the command of the Dutch East India Company, founded a halfway station at the Cape in 1652, to supply fresh victuals to ships passing the southern tip of Africa. Europeans who joined Van Riebeeck, most of whom were Dutch, German-speaking, Flemish and French, established a cuisine that was rich in European as well as Middle and Far East herbs and spices, similar to that of their overseas contemporaries. Many of the French Hu- guenots who came to the Cape, were established on farms such as La Motte in Olif- antshoek (later renamed Franschhoek) and also introduced a wealth of recipes to Cape cooking. Chefs at the Cape had to improvise and adapt their recipes in accordance with available ingredients, which set the table for creativity in our local cuisine. New trends in cooking did not reach the Cape and many of the older European customs were retained here. Eventually, there was a need for change, such as scaling down on ex- travagance in recipes, but the Cape’s chefs continued cooking liberally with spices at a time when spicy cooking was being scaled down in Europe. The modern-day tendency of using sweet with salt and sweet-and-sour combinations in dishes is an inheritance from ancient cooking that, through Old-Cape cooking, found its way here.

In developing the half-way station, Van Riebeeck and his people not only introduced a new style of cooking, but also established a wealth of plantations originating from all over the world. The Company’s garden, founded by Van Riebeeck, boasted an abundant variety of fruit, vegetables, herbs, spices and nuts. Because meat was scarce initially, Cape chefs concentrated on vegetable dishes and, in so doing, developed a unique Cape-style cooking at an early stage. Edibles from the veld were also gathered and planted, to be prepared according to traditional European recipes.

Through the centuries, all the different cultures that make up the colourful South African nation, made a contribution, big or small, to the further shaping of Cape Winelands Cuisine. Originating form the Old-Cape chefs’ “lost” recipes and “forgot- ten” knowledge, from collections of favourite and family recipes, from all the crazes, cultures, flavours and fancies from which the enjoyment of food emanated at the southern tip of Africa, a wealth of ideas has been gathered, all of which represent ex- traordinary ingredients of the regional cooking served in our restaurant.

In La Motte’s Cape Winelands Cuisine, as was customary among the Old-Cape chefs, the use of spices and herbs is vital, as well as cooking with wine, fresh vegetables and fruit in season – creativity of the early Cape being recreated today, for your enjoyment in Pierneef à La Motte restaurant.

Bon appétit! Starters

Soup of the day 52

King’s bread soup 75 Recommended wine: La Motte Millennium™

Double-baked mature Cheddar soufflé 84 golden, candy-striped and baby beetroot salad, beetroot cured salmon trout, horseradish and lemon vinaigrette Recommended wine: La Motte Chardonnay – Franschhoek single vineyard

La Motte organic garden vegetable and home-grown leaf salad 52 | 75 fynbos and citrus dressing (V) Recommended wine: La Motte Sauvignon Blanc

Cape bokkom salad 52 | 75 semi-dried tomatoes, dried apricots, quail’s eggs, almonds and wild garlic dressing (Vegetarian option available without bokkom) Recommended wine: La Motte Pierneef Sauvignon Blanc (Organically Grown)

Organic pig’s sult, pickled La Motte garden vegetables 70 wasbossie honey and mustard “cream”, grilled olive ciabatta Recommended wine: La Motte Pierneef Shiraz•Viognier

Hot-smoked bologna sausage 84 pan-fried apple wedges, toasted buttered brioche, Peppadew pickle Recommended wine: La Motte Pierneef Shiraz•Viognier Mains

FISH Franschhoek salmon trout terrine 130 avocado and lime purée, prickly pear and shellﬁ sh vinaigrette (Served at room temperature) Recommended wine: La Motte Chardonnay – Franschhoek single vineyard

Pan-fried line fish 125 thyme, pumpkin and mussel risotto, raspberry velouté Recommended wine: La Motte Sauvignon Blanc

CHICKEN AND MEAT Sorrel, almond and garlic crown-roasted chicken breast 120 warmoes, pulses, caramelised onion and mushroom ragout, thyme and olive oil pan juices Recommended wine: La Motte Cabernet Sauvignon/Millennium™

Apple, ginger and quince braised warthog shank 95 baby onions, dried pears, smoked potato lardons, black pudding fritters Recommended wine: La Motte Shiraz

Grilled beef steak, chips and salad 145 Recommended wine: La Motte Cabernet Sauvignon

Spiced Karoo lamb frikkadelle 110 pomegranate, sorrel pomme purée, garden vegetable chips Recommended wine: La Motte Pierneef Shiraz•Viognier Mains VEGETARIAN Roasted garlic and sweet-corn risotto 95 mushroom cream cheese Recommended wine: La Motte Chardonnay – Franschhoek single vineyard

Tomato consommé, basil and goat’s cheese tortellini 95 crispy raw vegetables Recommended wine: La Motte Pierneef Sauvignon Blanc (Organically Grown)

La Motte local cheese and signature bread platter 135 Recommended wine: La Motte Pierneef Sauvignon Blanc (Organically Grown)

Side dishes

La Motte herb garden leaves salad 25

Shiraz chips 25

Autumn vegetables 25 Dessert

Caramelised banana, peanut butter mousse 55 cocoa wafer, salted caramel ice Recommended wine: De Wetshof Edeloes

Apple and mint parfait 65 ginger custard, olive oil biscuit, milk tart ice-cream Recommended wine: Klein Constantia Vin de Constance

Bitter sweet chocolate fondant 65 white chocolate and cardamom velouté, Turkish delight ice-cream, crystalised rose petals Recommended wine: De Wetshof Edeloes

Trio of South African brandy desserts 65 Recommended wine: Tokara 5 year old potstill brandy

Whipped Camembert 75 honey-roasted autumn fruit Recommended wine: La Motte Cabernet Sauvignon Cape Winelands Cuisine * For further information and recipes consult the Cape Winelands Cuisine cookery book.

1. ALMOND Almond trees were planted by Jan van Riebeeck at the Cape and proliferated in vast numbers throughout the new Cape Colony. Almonds were an important part of the Old-Cape diet and used not only in sweets and desserts, but were also pickled and used in stews and salads. *CWC p132, 139, 214, 220

2. BOKKOM Bokkom is a Dutch word used during the seventeenth century to refer to smoked as well as dried herring. Fish with the head, stomach and scales intact were stacked in layers with salt in-between and left for 24 hours, whereafter they were hung up to dry out. Various ﬁ sh species, of which harder (mullet) was the most popular, were dried in this way. Jan van Riebeeck’s granddaughter wrote to her mother in Batavia in 1710 and mentioned that she prepared bokkoms with parsley butter. She was probably referring to half-dried bokkoms that were lightly pan-fried. *CWC p64

3. BOLOGNA/BOULOGNE SAUSAGE Bologna or Boulogne sausage was one of the favourite sausages prepared at the Cape and many recipes containing it are documented in old recipe manuscripts and cookbooks. It usually contained equal quantities of bacon, fat, lean beef, pork and suet, spices and sweet herbs. The ingredients were all minced together, before placing the minced mixture into an intestine and cooking. After cooking it could be smoked in the same way as ham. *CWC p20

4. BASIL AND SWEET-CORN RISOTTO Originally this was and Old-Cape recipe for basil and sweet-corn soup. We adapted the recipe and incorporated it in our risotto dish. *CWC p40

5. CAMELINE JUS A spiced sauce thickened with bread, so popular during the Middle Ages that it could be purchased ready-made from hawkers peddling their wares in fourteenth-century Paris. The Dutch would have been very familiar with this sauce when they arrived at the Cape and we can assume that it was frequently served as an accompaniment to meat dishes. *CWC p122

6. DRIED APRICOT The French Huguenots were responsible for planting large numbers of apricot trees at the Cape – in such abundance that, towards the end of the eighteenth century, apricots were called the fruit of the “kolonie” (colony). In an age before modern technology and preserving methods were available, fruit such as apricots were dried to keep for later use. *CWC p111

7. ENGELENKOS In times gone by, a woman’s worth in the kitchen was highly valued. A prized virtue was being able to prepare a fruit salad by chopping fruit into small cubes of equal size, as for a sambal. This was known as engelenkos (angel food). When the fruit was chopped into bigger cubes, by a lazy housewife, it was called kalkoenkos (turkey food). *CWC p31 8. FRIKKADELLE Frikkadelle (meatballs) were prepared by the Persians and Romans many centuries ago. They were popular as a dish at the Cape, mostly stewed or braised, but sometimes fried in shallow fat. There were many variations of the recipe. The old Persian recipe, in which raw meat was wrapped around shelled hard-boiled eggs before boiling in shallow fat, was well-known at the Cape. Before serving, these frikkadelle were halved and then dished with fried sweet-and- sour onions. The Greek variation of meatballs wrapped in cabbage or vine leaves also became popular amongst the old Persians. The Dutch used lettuce leaves to wrap the frikkadelle. Meatballs made of peacock meat were extremely popular at the Cape. Every housewife had her own favourite recipe and it was usually a mixture of mutton mince and spices such as nutmeg, cloves, coriander, salt and pepper. If beef mince or pork mince was available, this was added to the mutton. *CWC p104

9. FYNBOS Fynbos is the term given to a collection of plants, mainly shrubs, comprising species that belong to South Africa’s south-western and southern Cape. It represents four-ﬁ fths of the Cape Floral Kingdom, which covers an area of just under 90 000 square kilometres (the size of Malawi or Portugal) and hosts 8 600 plant species. Table Mountain alone has almost 1 500 species spread over an area of 57 square kilometres.

10. GARLIC AND ALMOND CHICKEN A traditional recipe found in a Dutch cookbook (circa 1668), adapted for modern use.

11. KING’S BREAD SOUP King’s bread soup was recorded in the Netherlands during the seventeenth century. This soup was made from the stock of a hutspot (hotchpotch) and then served over bread. Similarly, it was still a favourite tradition until the end of the twentieth century in Afrikaner households, to serve the cooking liquid of meat, sausage or tripe poured over a slice of bread. It was often called weekbrood (soaked bread). In our version of King’s bread soup, we use a thicker, nourishing liquid, bone marrow and pot bread. *CWC p42

12. LETTUCE Jan van Riebeeck planted a variety of lettuce at the Cape. Lettuce was very popular, widely planted and served as a starter at the beginning of a meal, before it became the norm to serve soup as the fi rst course. Wild edible fl owers and herbs were added to the salad and eaten drizzled with melted butter or olive oil and vinegar. In a letter to Batavia on 14 August 1653 Jan van Riebeeck described how borage fl owers were served over salad “tot smaecken en de cieraat”. Various kinds of wild lettuce and leaves were also gathered in the veld, such as wild water-cress (Nasturtium officinale), the soft young shoots of “palmiet” (bulrush/ Prioniumserrata), sour leaves of the “vetkousie”, wild fennel roots (Chamareacapensis) and bokhorings (Astephanusneglectus). *CWC p64, 104 13. LOCAL INGREDIENTS Pierneef à La Motte Restaurant supports local food suppliers and sustainable, ethical farming. VEGETABLES – The Pierneef à La Motte kitchen practises seasonal cooking and, therefore, the same type of vegetable will often be off ered in diff erent dishes on the menu of the day. TROUT – The trout is delivered fl oundering fresh to our doorstep, straight from the Franschhoek mountain trout farm. VENISON – South African venison off ers a variety in taste and texture, combined with excellent quality.

14. PAN-FRIED APPLE In days gone by, sour apples, pan-fried in butter, formed a favourite accompaniment to savoury or salted dishes, such as pickled tongue, ham or even tripe. *CWC p133

15. PEPPADEW The brand name for sweet piqanté peppers (Capsicum baccatum), discovered in South Africa in 1993.

16. PICKLED FISH In some of the old cookbooks the terms “curried fi sh” and “pickled fi sh” were used indiscriminately, causing confusion regarding the ingredients used. Generally, however, pickled fi sh referred to a recipe where the fi sh was cooked in fl avoured vinegar, without the addition of saff ron or turmeric. On the other hand, the sauce for curried fi sh contains, among other spices, saff ron or turmeric, which gives the curry fl avour and its characteristic yellow colour. *CWC p56

17. POMEGRANATE Pomegranates have been a source of food for humankind for thousands of years. In ancient Persia the pomegranate was revered and had many uses, including as a dye in medicine as well as in food and drinks. There was a time when pomegranate trees were planted in almost every Cape garden. *CWC p28

18. PRICKLY PEAR Experts are of the opinion that the ﬁ rst prickly pears were imported from Madeira to South Africa in 1750. Soon after, prickly pear trees were widely planted throughout the Cape and especially the Karoo, as feed for cattle. Traditional housewives served fresh prickly pears, or made jam and syrup to keep for later use.

19. ROSE WATER/PETALS Before commercial fl avourings were available on the market, housewives used rose water, violets and orange blossom water as fl avouring. 20. SOUFFLÉ French chef Antonin Carême (1783-1833) was the fi rst chef to publish a souffl é recipe, although puddings made fl uff y with meringue, such as omelets, had been known for many years in the European cuisine. In the Old-Cape, omelets (known since Roman times) were part of the original Cape cuisine. Sweet and savoury souffl és became popular and part of the traditional Cape cuisine with the introduction of improved ovens featuring regulated, even temperature, because baking a perfect souffl é in the old-style “buiteoonde” (outside ovens), heated with coals from the bottom and the top, would have been extremely challenging. The fi rst published recipe books in South Africa included sweet and savoury souffl é recipes – even a very interesting recipe by C. Louis Leipoldt – writer, food enthusiast and medical man – for water hawthorn souffl é with sorrel and anchovies. Souffl é became very popular on traditional South African menus and was seen as the epitome of sophistication in the mid-twentieth century. *CWC p152

21. SHIRAZ CHIPS We dried and milled the skins of our Shiraz grapes to use in bread and sprinkled over vegetables and meat for an extra zesty ﬂ avour.

22. SULT Also known as brawn or hoofkaas.

23. TORTELLINI Dutch traders in the Mediterranean learned the skill of fi lling pasta from the Italians. The Dutch developed their own fi llings such as a cheese fi lling, found in a Dutch cookbook circa 1510. These recipes also made their way to the Cape when the Dutch settled here, as references in early Cape pantry lists and old recipes show. Shop-bought pasta became very popular during the nineteenth century, with very few cooks still making their own pasta. However, today Cape cooks are re-discovering the art of pasta making. *CWC p176

24. VINAIGRETTE From Old-Cape journals, travellers diaries and recipes we know that vegetables such as artichokes and salad leaves were often served drizzled with a combination of vinegar and oil, similar to a modern vinaigrette recipe.

25. WARMOES A variety of stewed or cooked vegetables. Jan van Riebeeck and later C. Louis Leipoldt referred to warmoes in their writings – the latter was of the opinion that beetroot leaves added something special to this stew. During Jan van Riebeeck’s time, beetroot was planted for its leaves. Warmoes consisted mainly of garden vegetables and wild leaves, such as sorrel, and was thickened by adding white bread. *CWC p180 “Stormwolke” © Copyright Reserved