Latest Newss from La Motte

Banana, date and almond parfait lollies  Makes 8 600 g Banana 2 x vanilla pods, seeds scraped out 100 g Almond butter 30 g pitted dried dates, softened in 50 ml warm brandy 3 tblsp honey For the chocolate dip: 200 g melted white chocolate 60 g toasted almond flakes Method: Add all the ingredients...

Spiced Savoury blueberry, coriander and citrus scones with charred red pepper and basil butter Serves 8 90 g Oatmeal flour 90 g brown bread flour 20 g Flaxseed flour 1 ½ tsp baking powder ½ tsp bicarb 1 tsp ground Cinnamon ½ tsp freshly grated nutmeg ¼ tsp Maldon salt ¼ tsp ground black pepper...

The iconic Wine Bearer sculpture by Toby Megaw that welcomes guests to La Motte is now also available as a lovely black and white linocut. This beautiful work was inspired by the J.H. Pierneef suite of 128 linocuts displayed throughout the estate as well as the Ink on Paper exhibition, showcasing printmaking techniques, that was hosted in the...

Plum and Frangipane tart recipe Serves 10  Serve with La Motte Straw Wine PASTRY Ingredients ¼ quantity flaky pastry (see recipe at the end*) Method Preheat the oven to 200 °C (400 °F) Roll out the pastry on a floured surface to about 4 mm thick. Cut out 10 cm diameter rounds, place onto a...

Almond Cake Recipe Makes 2 x 20cm cakes or 1 x 28 cm cake. Ingredients: 450 g butter 2 cups (500 ml) sugar 2 cups (500 ml) almonds, chopped 6 eggs, separated 1 tsp (5 ml) bicarbonate of soda ½ cup (125 ml) buttermilk 4 cups (4 x 250 ml) cake flour pinch of salt...

A raw vegetable soup might sound very modern, but it is a true celebration of Cape heritage cuisine. With fresh produce such as vegetables the actual reason for the establishment of the Cape, the Company Gardens in their prime spoiled chefs and cooks of the old Cape with a spectacular selection. Quality produce are required...

A festive meal doesn't always have to be about excess, sometimes simplicity can be just as charming and delicious! A soufflé is the elegant answer to a simple festive meal. “A Soufflé (French: [su.fle]) is a baked egg-based dish that originated in the early eighteenth century in France. It is made with egg-yolks and beaten...

  Join us and celebrate everything we have to be thankful for after a difficult year! Win by participating in the Capreo challenge by opening your celebratory bottle of bubbly with a sword! Sabrage is the tradition of opening champagne with a saber and it brings drama and flair to any occasion - and it's so much easier than...

Whole roasted Franschhoek Salmon trout with seasonal green vegetables, pickled cucumber, confit artichokes, grilled lemon and sour fig preserve. Serves 12 as a starter Ingredients: 1 whole trout (1.5kg) scaled and gutted Salt Black pepper Lime infused olive oil 1 small bunch of fresh dill Figs, baby fennel, trimmed and cut in half 4 lemons sliced...

A charming sweet wine with an intense golden hue is an exceptional treat. Not only can it be a beautiful end to a special meal, it can also be a wonderful and versatile partner to food, especially when it comes to decadent flavours and textures, making it ideal for the festive season! While a natural...