Cookbook review: Cape Winelands Cuisine

Posted on 6 December 2011

The Cape Winelands are home to some of South Africa’s top restaurants and can be thought of as the culinary epicentre of the country. The cuisine of the area has been influenced over hundreds of years by a mixture of cultures (Dutch, French Huguenot, Cape Malay) to form the rich gastronomic heritage which is celebrated in Cape Winelands Cuisine. Written by Hetta van Deventer, the culinary manager at wine estate La Motte’s award-winning Pierneef à la Motte restaurant, the book covers traditional and contemporary recipes from the Winelands, with a focus on Cape herbs and spices and cooking with wine.

While you’ll find classic family favourites, such as chicken pie, bobotie frikkadelle, game neck potjie, waterblommetjie soup, rice pudding and Cape brandy tart, there are some really interesting and unusual recipes, from pumpkin tart with curried mango sorbet, oyster and marrow pies, to pan-fried liver with sweet-and-sour pomegranate sauce to try out.

Cape Winelands Cuisine combines fascinating food history and culture with delicious recipes and gorgeous photos – it’s a perfect addition to any foodie’s cookbook shelf.

Cape Winelands Cuisine: The La Motte Cookbook
by Hetta van Deventer and La Motte
Human and Rousseau, R450

Buy the book online here.

 







yoast-primary -
tcat - Book reviews
tcat_slug - book-reviews
tcat2 -
tcat2_slug -
tcat_final - reviews