Latest recipes from La Motte

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...

If you are short on time, grill a fillet but if you would like to spend some time in the kitchen, try this traditional Cape recipe for King’s Bread Soup. It is rich and hearty, but makes for an elegant combination with most red wines. Pick your favourite here. KING’S BREAD SOUP Ingredients 700 g beef shin...

What better way to warm up a wintery day in the Winelands, than a traditional Cape Brandy Tart? This recipe is part of the collection of well-researched recipes in our Cape Winelands Cuisine Cookbook, sharing the history of food and the traditional ways of cooking with beautiful photography and recipes adjusted for the modern day...

The oldest known bobotie (curried minced meal) recipe originated with Apicius, who cooked for the wealthy during the reign of the Roman Empire. This sweet-and-sour dish was baked with the characteristic egg custard on the top and meat, fish, vegetables, nuts, herbs and spices were added to the recipe. The first bobotie made at the...

With a focus on sourcing local and sustainable ingredients, foraging or “hunting” for ingredients has become increasingly popular under chefs and their culinary following and with winter in the Cape Winelands, it is now the time to collect wild mushrooms. Today, harvesting wild mushrooms is not a well-known concept in South Africa. We have all...