Latest recipes from La Motte

Ingredients: 300g cooked Patagonian squid, tubes sliced into rings, tentacles left whole Marinade 3T La Motte olive oil 1½T sherry vinegar 1t dried oregano ½t salt Freshly cracked black pepper 170g Manzanilla olives, pitted 150g pickled peppers, or chillies kept whole 1 lemon, cut into thick wedges Method: Place the squid in a mixing bowl...

Ingredients 1 large lamb rump steak 3T La Motte olive oil Salt to taste Sauce 2T La Motte olive oil 3 shallots, finely sliced 1 small onion, finely chopped 2 sprigs thyme 1 sprig rosemary 250ml La Motta Cabernet Sauvignon 150ml La Motte Balsamic vinegar 250ml good quality beef stock 1T coarsely cracked black pepper...

The origins of this recipe can be traced back to the Italian chef Scappi (1570). A similar recipe also appears in an eighteenth-century Cape cookbook. Ingredients Serves: 4 1 duck 2 unripe plums, chopped 1 cup (250ml) coarse sea salt 1 cinnamon stick, 1 tsp (5ml) black peppercorns and 2 whole cloves, wrapped in a muslin...

Serves 4-6  3 nectarines, pitted and sliced into wedges  250 g cherries, pitted and halved 2 balls burrata, drained   1 small bunch basil, leaves picked   30 g pine nuts, toasted Vinaigrette  60 ml extra virgin olive oil  45 ml lemon juice 15 ml honey 10 ml Dijon mustard 1 small shallot, finely diced...

Serves 4 | Perfect with La Motte Cabernet Sauvignon You won’t find an easier or more flavourful duck than this one. Preparation takes just a few minutes — then the oven does all the work while you set the table or open the wine. The duck roasts slowly until the meat is tender and the...

Serves 6-8 | Perfect with La Motte Syrah There’s something timeless about slow-roasted lamb — that moment when the kitchen fills with rich, caramelised aromas, and the meat falls apart at the touch of a fork. This version is brightened with the citrusy perfume of blood oranges, balanced with earthy rosemary and fresh mint. It’s...

Serves 6-8 | Perfect with La Motte Chardonnay There’s something truly comforting about gathering around a table and pulling apart a warm, golden loaf filled with oozing Brie, sweet roasted grapes, and rich, caramelised onions. This is a showstopper of a tear-and-share bread — indulgent, rustic, and wonderfully balanced. The creamy, buttery notes of La...

Serves one large Bundt | Perfect with La Motte Reserve MCC Brut This Spice Bundt Cake is pure comfort dressed in celebration - softly spiced, tender, and crowned with clouds of silky Swiss meringue. The flavours of cinnamon, nutmeg, and clove bring warmth and nostalgia, while the light meringue adds a touch of sophistication and...

Hearty and warming for winter, this soup combines Spanish-inspired flavours like chorizo sausage with nutrient-packed beans and iron-rich spinach. Replace the smoked rashers with bacon, guanciale or smoked ham hock if desired.   Prep time: 20 mins /Cook time: 30 mins /Serves: 4-6  Ingredients:    6 smoked pork rashers, cut into lardons –           250g chorizo sausage,...

Pasta (recipe yield 6-8 portions) 300 g soft flour (00 or cake flour) 3 large eggs 1 teaspoon olive oil Place the flour in a bowl and make a well in the center. Place the eggs and olive oil in a bowl and whisk to incorporate. Pour the wet mix onto the flour and work...