Latest recipes from La Motte

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...

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...

Regardless of the season or occasion, we think bread should always have a special place on your table. Even if you don't have the time or energy for baking,  you might consider trying Chef Eric's focaccia recipe. It really is as uncomplicated as it comes, delicious and so versatile! Serve it with a salad for lunch,...

A juicy pork roast is very much part of the festive season. Try Chef Eric's recipe with a must jam and whole grain mustard glaze. Delicious! 1 x 8-Bone pork loin (chime bone on) 2 x Medium Onions Salt and pepper 150 g  Must jam 30 g Whole grain mustard 20 Cloves The day before: Ask your...

Lamb is always a special treat and there is no better place than the festive table to serve a beautiful and succulent rack of lamb! Chef Eric's recipe uses the traditional flavours of rosemary and garlic and there's no better choice than the 2017 La Motte Cabernet Sauvignon to enjoy with the meat. Festive Rack of...

Seasonal cherries are delicious when used in this rustic French dessert. Bake it while you enjoy your festive meal and serve it warm from the oven with sweetened whipped crème fraîche. Enjoy with a lovely glass of 2016 La Motte Méthode Cap Classique. For the filling: 450 g fresh cherries, stoned 2 level Tbsp granulated sugar 2...

One of life's biggest treats is when someone bakes you a pillowy soufflé for dessert. But as elegant and sophisticated as the soufflé might be for the diner, it often is the cook's biggest fear. Why? Not because the recipe is difficult to make, but because everyone fears that the beautifully raised darlings will deflate the moment...

Perfect as a shared starter to a summer's meal, this seafood recipe is also a most fitting celebratory dish when served with well-chilled La Motte Méthode Cap Classique on your festive table. Refreshing with crisp notes and the beautiful flavours of fermentation, the 2017 La Motte Méthode Cap Classique beautifully complements the richness and freshness...