Chris Erasmus

Produce only what you are confident with. Have fun doing it. And better yourself every day. Oh, and taste what you cook.

Fair enough. When you say Pierneef à La Motte offers guests ‘Cape Winelands Cuisine’ what exactly do you mean?

It can be defined as the regional cuisine of the “Boland” or traditional wine growing areas of South Africa. Cape Winelands Cuisine is based on the oldest recipes brought to the Cape by Jan van Riebeeck and the first  settlers of mainly Dutch, German, Flemish and French descent.  It includes the traditional,  “lost” and “forgotten” recipes as it has evolved over the centuries and celebrates the influences brought by the many cultures.  
 
What’s your secret to a smooth-running kitchen?

Respect for each other. Respect for the produce. Communication. And imagination.

Fair enough, again. Apart from the name, what other elements of the restaurant are inspired by the artist Pierneef?

La Motte is associated with good wine, classical music, art and South African heritage. We at La Motte have a great admiration for the creativity of JH Pierneef as seen by the extensive collection of his art. Pierneef’s creativity in portraying the South African landscape and architecture has served as a model for our own creativity in offering cuisine inspired by variations of cooking over centuries.

If I turned up and said give me a dish with a perfect La Motte wine pairing, what would you serve?

Cape Bokkom Salad with Wild Garlic Dressing, Dried Apricots and Toasted Almonds … with La Motte Sauvignon Blanc. The salad is crisp and fresh and the wine enhances the salad, and vice versa.

What do you make at home when you’re in the mood for comfort food?

Soups and stews in winter. In summer, salads and bruschetta—with a good bottle of La Motte’s best, or a cold beer.

What three ingredients would you take to a deserted island?

Neil Jewel's charcuterie, Shiraz and farm butter.

Can you remember the first thing you ever cooked?

When I was 6 or 7 I used to cook tripe with my dad on Saturday's when the girls in the family went to town. It was only allowed when they left the house. It was curried stomach and harsings poached in the small stomach, the latter sliced on warm toast.
 
What’s the signature dish at Pierneef à La Motte?

It's too soon for that but I think the Kingsbread Soup with baby potbread and roasted bone marrow has been on the menu the longest.

If you could choose anyone to cook for you, who would it be?

My mom, my wife and British chef Fergus Henderson—in a cook off.

What are you reading at the moment?

I’m reading about how to cope with your toddler and organic cooking for children. Cooking for my boy fascinates me. A learning palate is amazing; you relive all the tastes you take for granted.

What’s you secret food indulgence?

Zoutedrops, biltong and Shiraz. And a good pizza.

You’re quite articulate. So what’s your recipe for life?

Every day is a fresh start to prove you can better yourself.

What do you when you are not working?

Spending time with my wife, Alisha, and my superhero, Liam, cooking with a glass of wine, and going on road trips. We love having friends over for a braai and making lots of homemade bread and salads. I still skateboard and gym to keep fit.

Alisha and Chris have been together for 15 years, they went to high school in Malmesbury and lived only a few houses away from each other when growing up. Liam is 21 months old. They all live in Franschhoek with three Jack Russells named Chili, Pepper and Mango, and a cat named Muffin.