Latest recipes from La Motte

Serves 4 as a light starter 300 g cooked rainbow trout (or salmon) 50 g ready to eat edamame beans, cooked and shelled 8 - 10 baby gem lettuce leaves 1 tbsp sesame seeds fresh dill to garnish Wafu Dressing  2 tbsp mayo 2 tbsp tahini 2 tbsp rice vinegar 1½ tsp soya sauce 1...

The versatility of an elegant rosé is one of the reasons this style of wine is so popular. Enjoy the 2021 La Motte Vin de Joie Rosé as a glass on its own, pour generous glasses with informal Mediterranean-style platters, leafy salads, seafood paella and finely sliced Charcuterie or make Chef Eric's delicious Salade niçoise-inspired...

There’s something about Syrah that works beautifully with venison. Or perhaps it is the other way round! But Syrah understands the flavours that also work well with venison. Earthy notes, a subtle smokiness, fragrant herbs and spices and the charm of fruity sweetness. Our bumper venison burger is a moreish treat that works wonderful with a...

With a traditional focus, this Cassoulet is based on the Castelnaudary-style with a crunchy bread crumb topping.  Come-together Cassoulet (serves 12) Ingredients DUCK CONFIT 6 duck legs 6 Tbs salt 4 sprigs thyme 4  garlic cloves, smashed 1 Tbs black peppercorns 2 oranges, zest only 500 g duck fat Prick skin on duck legs all over...

Cassoulet is France plats à partager (dish to share) and it is this wonderful spirit of sharing that Cellarmaster Edmund Terblanche experienced when, as a young and hungry winemaker in France, a Frenchman shared a plate of Cassoulet with him. Since that experience he has been trying his own hand at making Cassoulet using local ingredients - he has...

Recipe for rare roast beef with pickles, an onion dressing, sweet mustard and "pofbrood" (lavash) Roast beef 2 kg Silverside, cleaned 30 g Dijon mustard Salt and pepper Pre-heat your oven to 100 degrees. Season the silverside liberally with salt and pepper. Place a large saute pan on high heat and wait until it starts...

The Franschhoek Bastille Festival is an annual highlight celebrating the beautiful Franschhoek Valley’s joie de vivre and the love for food and wine we inherited from the French Huguenots who settled here many years ago. Unfortunately, as with so many of the things we enjoy, Covid is preventing the normal festivities this year, but that does not prevent us...

This delicious cake with quince and honey will bring some sunshine to any winter's day.  Serve with a delicious glass of La Motte Straw Wine. Poached Quinces In season, poach some fresh quince, otherwise use preserved quince and skip this step altogether. Just keep the liquid! 1 Lemon 100 g Honey 200 g White Sugar...

For the fish cakes 500 g Hake 500 g Milk 1 Bay leave A few gratings of nutmeg 500 g Cooked floury potato 1 Tbs Anchovies, chopped 1 Lemon, zested 15 g Chopped parsley 15 g Chopped dill 15 g Chopped chives 2 Tbs Whole grain mustard Salt and white pepper to taste Preheat oven...

For the braised lentils and barley 100 g Pearl Barley 100 g Black lentils 1 lt water 100 g butter 200 ml lamb stock, the more gelatinous the better 10 g parsley, just disciplined with a sharp knife. 10 g mint, same treatment as the parsley 20 g Parmesan cheese Wash grains separately. Place in...