Latest recipes from La Motte

Try this recipe for a savoury cheese tart from our Cape Winelands Cuisine cookbook. (P. 213) Cheese tart Recipe Serves: 4 This recipe doesn’t contain sugar, but the cheesecake can be served with preserved maketane, green figs or a liberal drizzling of honey on top. Even berries will be a good accompaniment. Ingredients Butter, for...

Try a hearty recipe from our Cape Winelands Cuisine cookbook (P120). It is a great partner to the La Motte Shiraz and will surely be a hit on a wintery weekend in the Winelands. VENISON FILLING Ingredients: 1 kg venison shoulder or leg, cubed 200 g smoked bacon, cut into thin strips 3 cups (750...

The original way of cooking at the Cape in the seventeenth and eighteenth centuries is today called ‘slow food’. The development of the Slow Food Movement is a rebellion against modern fast food and promotes, among other things, respect for nature, food, the farmer who produces the food, and the protection of cultural traditions. Ingredients...

This is an old soup recipe, but it certainly would not seem out of place in any modern cookbook. The original recipe doesn’t specify the herbs to be used and only refers to a ‘bunch of herbs’. In this recipe we prefer to use basil, but you can replace it with herbs of your choice....

In some of the old cookbooks, the terms ‘curried fish’ and ‘pickled fish’ were used indiscriminately, causing confusing as to the ingredients used. Generally, however, pickled fish referred to a recipe where the fish was cooked in flavoured vinegar, without the addition of saffron or turmeric. In this mouthwatering recipe, raisins and a boiled vinegar-and-spice...

Must is one of the wonderful products of the wine grape harvest that does not only have a rich history but is also a versatile seasonal ingredient in many recipes – even in the modern-day kitchen. It has been a popular ingredient in cooking since ancient times and it was probably the French Huguenots who...

Leftover cold cuts can easily be turned into a delicious lunch with Chef Chris’ recipe for home-made Honey Mustard. 500 g Dijon mustard 250 g honey 100 g brown sugar 50 ml white wine vinegar 2 egg yolks Beat for 5 minutes, pour into a dish… and you have a beautiful accompaniment to cold meats...

Chef Chris Erasmus of Pierneef à La Motte Restaurant shares a green recipe for summer from the Cape Winelands Cuisine recipe book (page 165). In Van Riebeeck’s time, artichokes were in abundance at the Cape and used in many recipes, adapted for the modern-day kitchen and palate. This recipe for Steamed Artichokes with fennel is...