Looking for something that is delicious but light and summery? Try Chef Eric Bulpitt's recipe for Citrus and Fennel Cured Franschhoek trout. At its best, served with the refreshing and moreish 2020 La Motte Sauvignon Blanc or the more complex and mineral 2020 Pierneef Sauvignon Blanc. Ingredients Trout 1 side of Franschhoek trout Cure Mix 500...

Lamb sosaties with their aromatic curry marinade is synonymous with a summer's braai. Add crispy onions and labneh and elevate the traditional dish to something that is modern and sensational for summer. Do serve with the 2017 La Motte Syrah. Lamb 1 kg lamb rump Marinade olive oil180 g onion, chopped20 g ginger, finely chopped/microplaned60 g...

An English culinary tradition, trifle has become popular in South Africa because of the English part of our history and because of the festive character of the dessert. This festive desserts usually consists of fruit, sponge fingers soaked in sherry, custard and cream, but everyone has a recipe and there are strong opinions about the...

Chef Eric loves loves to feed people and for Christmas he loves to treat friends and family to something special. At the some time he does not believe in hours behind the stove or anxiousness about impossible recipes. Get a nice, chubby duck, seasonal cherries from Ceres and then roast a few sweet potatoes on...

Each country has its Christmas culture and while our summer Christmas is not always kind to wintery European traditions, trying a traditional German Christollen (or Christmas Stollen) with a glass of well-chilled La Motte Straw Wine, can easily be incorporated into festivities this year. Serve it as an alternative dessert or after-dinner surprise. We were inspired by...

From our Cape Winelands Cuisine cookbook, page 95 This recipe was inspired by Thomas van der Noot’s recipe (1510) for chicken with “green sauce”. A similar recipe also appears in another Dutch cookbook from the same century, titles Wel ende delike spijse. The basis of Van der Noot’s sauce is chicken stock flavoured with ground...

Every culture has a staple dish. A type of food that is enjoyed by all walks of life and in a variety of shapes and forms. In celebrating our French Heritage with the Bastille Festival, we can't ignore the importance of bread. The French are renowned for their love of bread and how this seemingly...

"In a meat-eating country like South Africa, we need Cabernet Sauvignon. It is exceptional with red meat, especially lamb, and works beautifully with thyme and rosemary, herbs we often add to meat dishes", says La Motte Cellarmaster Edmund Terblanche.  Try our recipe for a braised shoulder of lamb and open a bottle of the 2017 La Motte Cabernet...

Syrah and venison is a wonderful winter combination! This Springbok Pie recipe promises to be a favourite with your loved ones, especially when served with the 2020 La Motte Syrah! Springbok Pie Recipe Springbok pie filling 1 kg    Springbok shoulder cut into cubes 300 g   Spek (Pig’s back fat) 3          Onions, peeled and sliced 3         ...

The 2017 La Motte Syrah harmonises perfectly with rich, flavourful dishes and grills, such as barbecued meat in a sticky, sweet sauce, stewed fruit and sweet aromatic spices. Try our recipe for smoked  free range pork belly and ribs with a thyme brown butter potato cake and a green apple and cider marmalade. Ingredients: Pork Belly...