Latest Newss from La Motte

Did you know that Champagne-style sparkling wines such as the South African Méthode Cap Classique can be exceptional with food? Obviously delicious on its own, it typically shines with luxury seafood, decadent pastries, traditional apple tart and especially creamy breakfasts such as Eggs Benedict or an omelette with luxurious truffle oil and soft cheese! It...

Apple tart is hardly unique to South African cuisine, but cooking with fruit and vegetables is an important part of our food heritage.  "The flavours of apple, caramel and pastry combined with the creaminess of vanilla ice cream beg for a méthode champenoise sparkling wine where the traditional preparation method ensures yeasty notes and apple...

"I was born in Walvis Bay, Namibia, and one of my earliest food memories was walking to the local fish shop, down a dirt road to buy Smoked Snoek - you could smell it well before you were even close to the fishmonger", says Chef Eric Bulpitt. "My dad was obsessed with fishing and would...

One’s food heritage is very personal. It really is your own food story, usually told and taught by your mother or grandmother and preserved in the way you feed your loved ones. But families are bigger than relatives and while for some, their own food story starts with a gogo or mama, many food stories...

Do you know the story behind the delightful and charming little Sweetie Pie? This seductive mouthful of soft marshmallow with its crunchy cookie or wafer base and smooth chocolate casing is traditionally from Denmark. These Danish sweets are called Flodebolle, meaning cream balls as they were originally made with cream. The whipped and sweetened egg white...

The La Motte Winemaking team is delighted to announce the excellent Double Gold performance of the 2019 La Motte Sauvignon Blanc in the Michelangelo International Wine & Spirits Awards. “Acclaimed for its consistent quality and exceptional versatility, we are honoured to receive such recognition for the current vintage”, says La Motte CEO Hein Koegelenberg. Always...

Our grandmothers knew the art of fermentation before it became a restaurant trend. Fermented drinks and dairy might be growing in popularity among the health conscious, but in most of the African food cultures fermented diary has been part of the regular diet for centuries. One example is fermenting milk to make healthy homemade sour milk,...

Inspired by La Motte’s owner and internationally renowned mezzo-soprano, Hanneli Rupert-Koegelenberg, La Motte’s close association with classical music is celebrated by a series of intimate classical music concerts presented in the beautiful Historic Cellar on the estate. The estate has just announced the line-up of international and local artists to perform in the coming months. 25...

With the addition of ten Pierneef artworks from the Sonop Collection, the La Motte Museum adds even more significance to its permanent exhibition of JH Pierneef’s heritage collection.  The estate’s Pierneef exhibition holds special meaning not only because the landscapes of this South African master come highly acclaimed, but also because the exhibition includes personal...

Sago pudding is not unique to South African cooking, but made with pantry staples and according to an easy recipe, it is many a family's favourite. Understated and classic, Chef Eric's recipe will give you a sago pudding that is wonderfully nostalgic and ever-so moreish! BAKED SAGO PUDDING RECIPE 6 servings Ingredients    1 cup sago  1...