It is harvest-time in the Winelands – surely the most exciting time of the year on a wine farm. More than wine, harvest-time also offers grapes and must – two lovely seasonal ingredients to cook with. Last year we shared the story of must – its ancient history and how it has probably been introduced...

Jan van Riebeeck planted the first melons at the Cape. In the Netherlands and later at the Cape, the fruit was served thinly sliced and eaten with salt and sometimes with pepper. As an interesting aside, the first melons harvested at the Cape were quite small and, in 1659, Jan van Riebeeck declared that a...

Wentelteefjes (or French Toast) with dried fruit compôte. From our Cape Winelands Cuisine cookbook (page 27). This dish can be traced back more than 2000 years to a Roman chef called Apicius, who cooked for the aristocracy during the time of Christ. Where and when the name French toast was created is uncertain; however, it...

We think bread can be part of a healthy lifestyle. So why not try this recipe for our popular Grandmother’s Bread as per the Cape Winelands Cuisine cookbook (page 15). Mrs Huberte Rupert found this easy bread recipe ca. 1960 on a packet of flour she bought from Haldenwang Bakery in Bird Street, Stellenbosch, and...

So the Christmas table has once again charmed everyone with decadence and delight. Now the table has been cleared, the leftover meats are in the refrigerator and although you thought it would never be possible, you are peckish again. It is the holidays after all, so why not change that leftover roast into a delicate...

Summer is a time of plenty of fruit and we would like to share this easy recipe for a light and fruity dessert – beautiful when served with our La Motte MCC. Fruit Consommé Recipe Serves 4-6 Ingredients 6 peaches, peeled and diced, plus 1 for garnishing (could be replaced with any other fresh, seasonal...

It is just about a month to the most celebrated meal of the year – the Christmas meal! As we do not have snow in South Africa, this traditional and elegant Snow pudding might be the closest we come to a white Christmas, but being cool and light, it is the ideal end to a...

Only a month and a few days left until Christmas – how quickly have we gone through 2013! But we still have had our 365 days filled with all kinds of news and excitement, trends and inspirations. Due to our line of work, we are of course always interested in what is happening in the...

The French are renowned for knowing their way around a potato and French cuisine offers a variety of delicious potato dishes (Read more). From Pommes Anna to Potage Parmentier to Truffade. But there are also the more familiar Gratin Dauphinois and Frites or French fries as we know them.  Try our version for a delightful potato and turnip dauphinois....

Yes, it might sound too early, but traditionally September is the month to bake your Christmas or fruit-cakes. These indulgent cakes perform best after a rest of about two months during which the flavours integrate with each other and the cake ripens into the moist wonder often written about. Pierneef à La Motte’s Culinary Consultant...