As part of La Motte’s Art in Clay Exhibition, A Sense of…, artists were asked to interpret the estate’s award-winning food and wine pairing and come up with new dishes for the gourmet bites from the Pierneef à La Motte kitchen. Well-known ceramicist Hennie Meyer was intrigued by the 2016 La Motte Sauvignon Blanc and...

Passionate about the finer things in life, Franschhoek-based La Motte Wine Estate is presenting a creative and innovative interpretation involving food, wine and art to its participation in the annual Franschhoek Art in Clay festival. Part of the recently established Franschhoek Art Route, La Motte’s 2016 exhibition of Art in Clay is entitled, A Sense...

Celebrating a culture of hospitality and a heritage of passionate Cape cooks who were well-known for their pastries and confectionery, Pierneef à La Motte invites you to a beautifully presented Winelands Tea. The Winelands Tea is served in the restaurant and on the stoep or in the garden and guests are able to choose from...

Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It...

Passionate about heritage cuisine, food historian and La Motte Culinary Consultant, Hetta van Deventer-Terblanche shares her Ouma Malgas‘ recipe for a traditional raisin bread. Raisin Bread Recipe Preheat the oven to 180 ˚C and butter a bread tin. 1 ¼ k milk 30 ml butter (traditionally pork fat was used, and it stays my preference)...

Artichokes are part of the Cape Winelands culinary heritage, and as they are in season, we share this delightful recipe with fennel and spice. Although artichokes are notoriously difficult when it comes to finding a suitable wine match, the way they are cooked and served make all the difference. Acclaimed food and wine writer, Fiona Beckett:...

Waterblommetjies (Aponogeton distachyos), also known as Cape pondweed, are bulbous plants that thrive in slow- moving water dams, particularly in the Western Cape. The flowers or stems of these plants are used in traditional soups and stews (bredies). Sorrel is a natural accompaniment to waterblommetjies. Cultivated or wild sorrel can be used. If using cultivated...

Food traditions differ among nations and in South Africa, with its rainbow culture, the food culture is all but simple. One of the common customs, however, is our love for cooking over an open fire – therefore, also, why Heritage Day in South Africa is fondly refer to as National Braai Day. But we share...

It is seasonal and warming and the perfect recipe for a winter’s weekend. Try a traditional Game Pie from our Cape Winelands Cuisine Cookbook. The traditional method for making game pie by stewing the game with marrow bones and/or strips of unsmoked pork/bacon or mutton tail fat and a combination of spices- such as cloves,...

Before commercial curry powder was available at the Cape, every cook had his or her own recipe for a curry mix. In the Cape's oldest Dutch and Flemish manuscripts, many curry recipes were documented. We chose three of these traditional curry blends (read more below), which we only slightly adapted for use in the modern...