Looking for an original way to treat your loved one on Valentine’s Day? Play an old-fashioned tune, dish up some sugar and spice and add some sophistication with a beautiful glass of well-chilled La Motte Straw Wine! It is as easy as one, two, three: 1. Get the La Motte Straw Wine from our Tasting...

Pastry chefs traditionally love using meringue when creating their delicate sweet bakes. In the Cape Winelands, meringues are often used as the sweet and airy ingredient in Macaroons and Floating Islands and has become a part of our culinary heritage. The art of making meringue probably came to the Cape with the French Huguenots, as...

Shortly after Van Riebeeck’s landing, large numbers of fruit trees were planted and soon housewives at the Cape became well known for their fruit tarts delicately layered with seasonal fruit on top of a pastry base. After the settlement of the French Huguenots, fruit trees were in abundance in the then Olifantshoek area (today, the...

The Festive Season is synonymous with family, friends, food and wine. To help you make the most of this special time of year, the Pierneef à La Motte team has designed a three course menu with traditional recipes from the Cape Winelands, perfect for your Festive Table. From the freshest seafood and fennel salad, to...

Seafood was regularly collected by the indigenous people and when the first European pioneers arrived at the Cape, they too were fortunate in being able to catch an abundance of fish in the seas along the Cape coast. Bountiful catches of steenbras, kingklip, harder (mullet), elf (shad), mackerel and snoek were recorded by Jan van...

In the days of the old Cape, fowl of any shape and size was popular on the menu, from Muscovy duck to guinea fowl, partridge and wild peacock. While chicken is the most popular bird for cooking today, duck offers that something extra for a special occasion. The ideal meat for sweet flavours and scented...

Bringing together food, wine and family, Pierneef à La Motte Restaurant, is now adding another dimension to the estate’s internationally acknowledged food and wine experience – the Sunday Family Lunch. In keeping with the sentiment of family get-togethers and in celebration of the tradition of sharing, the Sunday Family Lunch will be served family-style and...

It is hard to cook without eggs. Much more than the breakfast variations, eggs are essential in baking and many other classic recipes. Luckily, eggs are easy to find. Not only are some of us lucky enough to have a chicken run from which we can get fresh eggs daily, but supermarkets offer a selection...

Recipe for Strawberry, lemongrass & ginger jam Ingredients 2 kg strawberries, stemmed and rinsed 1.4 kg white sugar Zest & juice of 2 lemons and 2 limes 1 stick lemongrass, chopped 20 g ginger, peeled and finely chopped 5 g Salt Method Layer strawberries, sugar, lemon zest, lemongrass, ginger and salt in a container, cover...

During our Evening of Vintage Wine and Venison, Professor Johann Kirsten, the mastermind behind the certification of Karoo Lamb, shared his journey with the heritage of South African food and what has been done to protect this unique and valuable resource. In celebration of Heritage Month, he tells more about the processes that were involved...