Poached Guavas 5 guavas (peeled and halved)2½ cups water ½ cup light brown sugar 5 ml of vanilla essence (or a vanilla pod)1 whole cinnamon quill1 star aniseCover guavas in water in a pot and bring to the boil, stirring to dissolve the sugar. Simmer until guavas are soft - about 5 minutes. Be careful as they...

Venison Meatball and Quince Soup Meatballs  500 g venison mince 30 ml ground coriander Pinch ground cloves ½ cup spring onions, sliced 15 ml ground black pepper 15 ml salt ¼ cup rolled oats 1 stick weet-a-bix ¼ cup milk Crumble the weet-a-bix into a bowl, add the oats and milk and leave to soak...

Pork Steaks with Dijon cream sauce & frites Recipe by The Food Fox July signifies the celebration all things French in the Franschhoek area, including Bastille Day. So when La Motte asked me to create a recipe that celebrates French heritage as a pairing to their iconic Millennium Bordeaux-style blend, I was already chanting “Allez Le...

Coq au Vin Hot Pot Serves 6 (generously) olive oil and butter, for sautéing and roasting 500g mixed mushrooms, brushed and halved (button and portabellini) ¾ teaspoon Herbs de Provence 200g bacon, cut into thin strips 5 medium shallots, peeled and quartered 3 cloves garlic, finely diced 2 heaped tablespoons cake wheat flour 700g chicken...

Oeufs en Cocotte by Georgia East A French breakfast favourite that translates to baked eggs, oeufs en cocotte is a comfortingly simple recipe that can be customised to suit every taste. While serrano ham, smoked trout and oozy Camembert have been used here, oeufs en cocotte is delicious with anything from grilled mushrooms to spinach,...

Beouf Bourguignon Soup Ingredients 200 ml sunflower oil 100 g butter 5 kg beef brisket, hot BBQ for 3 hours and cooled, cubed 1 kg smoked pork belly Salt and black pepper 1 kg pearl onions, peeled 1 kg carrots, diced 500 g turnips, diced 50 g garlic, chopped 1 T lemon zest 1 T...

Baked whole trout with lemon & dill & a herby new potato salad Recipe & Picture by Sam Linsell This whole baked trout is incredibly delicious and easy to prepare. The herby new potato salad with lemon and crème fraiche is a creamy and delicious accompaniment along with blanched green asparagus. It pairs perfectly with...

Chef Chris Erasmus - Tuna Croque Madame French inspired egg and La Motte Cap Classique recipe “Tuna Croque Madame” Poached hens’ egg, trout roe cream cheese, lime and fennel cured yellowfin tuna loin, grilled ciabatta, sorrel pesto  Ciabatta – recipe yield 2 x 500g loaves  285g stone ground cake flour 285g stone ground bread flour 400g cold...

Chef Ryan Shell - Beef rendang “Lotus Dumplings”, pho broth and pickled diakon Just to show that French basics can be the basis of all culinary disciplines, see how they come alive in a very Asian recipe! Makes 15 portions Ingredients Beef shin 2 kg Whole beef shin      1 kg Onions       ...

Chef Nanda Cardosa -Smoked Trout with Horseradish Catalan, Croutes and Pickles  As pretty and elegant as can be expected, when using beautiful smoked salmon trout! (time: 1 ½ hours , serves 4 as a starter) Ingredients For the horseradish Catalan 50 g parmesan cheese, finely grated 60 g free-range egg yolks 40 g whole free-range eggs...