Latest recipes from La Motte

Must is one of the wonderful products of the wine grape harvest that does not only have a rich history but is also a versatile seasonal ingredient in many recipes – even in the modern-day kitchen. It has been a popular ingredient in cooking since ancient times and it was probably the French Huguenots who...

Most of us have a favourite dessert. Sometimes it is nothing elaborate or fancy, it is just a sweet memory of good times. Chef Eric shares his gran's ice cream recipe that she used to serve with Boerenmeisjes (brandied apricots). It is relatively easy to make and it is quite simple in presentation, but the...

Crayfish, especially when it had "thermidor" as a description, was one of the go-to's on a restaurant menu in the 70's and 80's. For Chef Eric, the memories about this dish are more personal: "On family holidays to the Cape's West Coast as a child, I remember this as my favourite dish. My dad made the most...

"The Christmas menu was a big deal", is the nostalgic reflection of Chef Eric when asked about his favourite Christmas food memories. "We often spent summer holidays on my grandparent's farm in the Rustenburg district. Long before it was fashionable, they knew all about nose to tail and Ouma Rina's pickled beef tongue with mustard sauce...

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...

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...

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...

We often think that South African cuisine is all about meat and starches, but that is not true. In the time of the Early Cape the Company Gardens had an impressive selection of fruit and vegetables. The gardens also grew herbs such as thyme, parsley, oregano, marjoram, basil, rosemary, celery, coriander, fennel, borage, savory, catnip, veronica and...