Latest recipes from La Motte

Artichokes are part of the Cape Winelands culinary heritage, and as they are in season, we share this delightful recipe with fennel and spice. Although artichokes are notoriously difficult when it comes to finding a suitable wine match, the way they are cooked and served make all the difference. Acclaimed food and wine writer, Fiona Beckett:...

Waterblommetjies (Aponogeton distachyos), also known as Cape pondweed, are bulbous plants that thrive in slow- moving water dams, particularly in the Western Cape. The flowers or stems of these plants are used in traditional soups and stews (bredies). Sorrel is a natural accompaniment to waterblommetjies. Cultivated or wild sorrel can be used. If using cultivated...

It is seasonal and warming and the perfect recipe for a winter’s weekend. Try a traditional Game Pie from our Cape Winelands Cuisine Cookbook. The traditional method for making game pie by stewing the game with marrow bones and/or strips of unsmoked pork/bacon or mutton tail fat and a combination of spices- such as cloves,...

Before commercial curry powder was available at the Cape, every cook had his or her own recipe for a curry mix. In the Cape's oldest Dutch and Flemish manuscripts, many curry recipes were documented. We chose three of these traditional curry blends (read more below), which we only slightly adapted for use in the modern...

“A traditional terrine is something slightly different to what we as South Africans understand”, says La Motte’s Culinary spokesperson and Food Historian, Hetta van Deventer-Terblanche. “Most of us think of a terrine as a cold dish set with gelatine or jelly, but a terrine actually has more in common with a pâté!” Hetta shares this...

Breakfast in Bed is a traditional way to celebrate and we are all for tradition! But you can give your menu a deluxe makeover with duck eggs, truffle oil and La Motte Méthode Cap Classique... Let’s start with the fizz. Champagne and its South African interpretation, Méthode Cap Classique, are usually made from Chardonnay and...

“A Soufflé (French: [su.fle]) is a baked egg-based dish that originated in the early eighteenth century in France. It is made with egg-yolks and beaten egg-whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler,...

Although most of us will remember our grandmother’s recipe, rice and sago puddings are still made today. These desserts were often served with moskonfyt (must jam), honey or sugarbush syrup, but most of the time, as it is the case today, they were served with custard. Try this recipe from our Cape Winelands Cuisine Cookbook...

With food and wine pairings at the order of the day on blog posts and as an activity on wine estates and in restaurants, many of us know that finding the perfect food and wine combination is about more than white wine with fish and red wine with steak. The way the dish is cooked,...

Chef Michelle Theron and Ricardo Slawers from the Pierneef à La Motte bakery share a recipe for a delicious harvest-inspired focaccia – perfect for this time of year! A firm favourite of guests to the estate, this Italian-style flatbread is ideal on its own or when dipped into olive oil. Quite easy to make, it...