Ox tongue is a traditional favourite during the South African summer holidays and Festive season. Although often prepared with a mustard sauce, this Cape Winelands Cuisine recipe is for a sauce with anchovy and capers and makes out part of our series on Old Sauces of the Cape. Fresh, salted smoked and sweet-and-sour ox tongue...

Acclaimed Pierneef à La Motte Restaurant on La Motte Estate has recently introduced its Summer Menu – a celebration of traditional Cape Winelands Cuisine, served in a way that both entices the palate and stimulates conversation. While the new menu stays true to the estate’s passion for conserving heritage and tradition as well as its...

A classic is classic for a reason – it works! And in the wine world there are few things more classic than Cabernet Sauvignon and Chardonnay. Although styles and tastes differ, a combination of these two wines for your Christmas table should be second to none. Cellarmaster Edmund Terblanche and Chef Michelle Theron explain why....

The smell of ginger is so warming and welcoming and in winter it is tempting to add some to your cooking. Try our recipe for ginger cake - it is such a sophisticated dessert! Recipe for Ginger Cake Ingredients 1 cup (250 ml) brown sugar 180 g butter 2 eggs 1 cup (250 ml) golden syrup 3...

La Motte enjoys sharing its passions with guests and, during the summer holidays, visitors to the estate will be treated to a host of internationally-acknowledged experiences. Not only are guests invited to the elegant Wine Tasting Room for an introduction to La Motte’s renowned wine portfolio, the team at Pierneef à La Motte Restaurant also...

One cannot discuss the Old Sauces of the Cape, without sharing a recipe for that piquant sauce used in the traditional cooked onion salad called slaphakskeentjies. (The direct translation for slaphakskeentjies is small floppy heels, but one explanation for this peculiar name is from the original Dutch where “slap hakke” means without energy or spunk,...

Have you noticed the trend for all things “caramel”? Christmas decorations, magazine covers and recipes of late focuses on the rich golden hues of caramel, whether in its original form, as the very trendy salted caramel or even as the warm and welcoming colour on a roasted chicken or pan-full of sinful potatoes. We thought...

Over the next week we will share a few recipes for sauces traditionally made in the Cape Winelands. From a sour sauce for slaphakskeentjies to a sauce for Crayfish and an interesting anchovy and caper sauce to serve with pickled ox tongue. This week, we share a meat sauce made with almonds and ginger. With...

Accompaniments play an important role when it comes to food and wine matching. Your choice of a Béarnaise sauce or red wine jus with your fillet will impact on your choice of wine in quite a serious way! Sauce might go by a variety of names – from the humble gravy to the posh velouté...

Acclaimed Pierneef à La Motte Restaurant on La Motte Estate has just introduced its Summer Menu – a celebration of traditional Cape Winelands Cuisine, served in a way that both entices the palate and stimulates conversation. While the new menu stays true to the estate’s passion for conserving heritage and tradition as well as its...