Latest recipes from La Motte

Sweet potatoes were planted by Jan van Riebeeck at the Cape and were usually baked or cooked whole, mashed or cut up and stewed with sugar, cinnamon or naartjie peel and butter. A humble vegetable that makes a beautiful accompaniment to the traditional winter-time snoek in the Cape. Sweet Potatoes Serves 4 Ingredients 4 medium...

Winter is citrus season in the Western Cape and it is the ideal time to use the lovely sweet and sour flavour combinations in the kitchen. This original recipe for the Citron Tart in our Cape Winelands Cuisine Cookbook used cake flour or eggs as thickening agents, but we have adapted it for today’s modern...

Braised (gesmoorde) snoek is an inexpensive, traditional dish that makes a regular appearance at the table during the cold Cape winters. The most well-known method for preparing this dish is as follows: Sauté onions in lots of butter together with pepper, salt, fresh ginger, lemon zest and juice, and a pinch of fresh chilli. then...

Carbohydrates have fallen from grace. Regardless of their nutritive value, affordability or ability to keep, admitting to eating, preparing or heavens forbid enjoying anything containing carbohydrates is almost social suicide in certain circles. A staple food in many countries however, carbohydrates are served in various forms all over the world, but most notably in a...

Pies date from the middle ages, when, with the limited ovens and equipment of the times, perfecting a pie required exceptional skill. Pies were therefore often used to impress and to showcase technique. (Just think of the nursery rhyme: ‘Sing a Song of Sixpence’ where Four and twenty black birds were baked in a pie!)...

This traditional, hearty Barley soup is an economical but delicious dish – ideal for a wintery weekend. Although Barley today is often simplified to only consist of ingredients such as meat bones, barley, onions, carrots, salt and pepper, in the days of the Old Cape, meat and fish were often used together in a recipe,...

Pies date from the middle ages, when, with the limited ovens and equipment of the times, perfecting a pie required exceptional skill. Pies were therefore often used to impress and to showcase technique. (Just think of the nursery rhyme: ‘Sing a Song of Sixpence’ where Four and twenty black birds were baked in a pie!)...

One of the characteristics of traditional Cape Winelands Cuisine is the combination of sweet and savoury in one dish. Another is using fruit in traditional savoury dishes. This recipe for Wentelteefjes (or French Toast) with flavoured dried fruit compôte from our Cape Winelands Cuisine cookbook (p 27) combines all these elements. The dish can be...

Preparing lamb as part of an Easter meal is such tradition and this year we would like to share a different interpretation in the form of a Lamb and Pomegranate Soup. Try this recipe for a delicious and good-looking alternative on the dinner table and serve it with our  2022 La Motte Cabernet Sauvignon. LAMB...

We think Sauvignon Blanc is much more versatile than the expected pairing of goat’s cheese and asparagus. Having said that, it is brilliant with goat’s cheese and asparagus! Try this recipe from our Cape Winelands Cuisine Cookbook this weekend – it is perfect for brunch or supper. Asparagus and goat’s cheese soufflé The ancient Greeks...