As French as you can go with three French classics - Chateaubriand, dauphinoise and ratatouille on one plate! You do need a little time and technique too. Try Chef Marcus Gericke's - Chateaubriand with potato dauphinoise and ratatouille. 1. Tarragon dust (green)Dehydrate Tarragon at 50 degrees for 12 hours and blend to powder2. Burnt onion dustSlice onions...

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...

We asked the very talented Georgia East to develop a delicious recipe to go with the latest vintage release of La Motte Cap Classique. Her almond and white grape cake with a citrus syrup was unexpected, but it beautifully matches the bubbly's complexities and we love it as a partner to the 2018 La Motte MCC. She shares...

Spiced Aubergine Soup Serves 8 - 12 Ingredients 1 cup vegetable oil 5 diced aubergine one onion, chopped 1/2 cup chopped garlic 1/2 cup chopped ginger 2 red chillies, chopped 1/8 cup cup curry powder  1 tablespoons turmeric 1 tablespoons salt 1/4 cup yellow mustard seeds 1 cups brown sugar 2 cups white wine vinegar 1/8 cup preserved lemon or tamarind paste...

Jerusalem Artichoke and Porcini Soup Recipe Ingredients 100 g butter 1 cup dried porcini, chopped/crushed 1000 ml boiling water 2 onions chopped 6 cloves garlic 3 kg Jerusalem artichokes, scrubbed and chopped 2 potatoes, peeled and cubed 3 liters chicken stock 300 ml cream 3 T mushroom soy ½ tsp nutmeg 1 T salt 1...

Pappardelle is generous pasta strips of about 5cm wide, an easy shape when you decide to make your own pasta. In this recipe we toss the pasta with roasted cubes of butternut, feta or even soft sheep's cheese and pumpkin seeds. It is one of those all-rounder dishes that works as a side to a...

This flavourful braided bread with allspice, nutmeg and cinnamon will be beautiful on any Easter table. Recipe 500 ml Cake mix 20 g Yeast 1 kg Flour 130 ml Sugar (124 g) 6 ml Allspice 6 ml Nutmeg 10 ml Cinnamon 2 Eggs 200 ml Milk 500 ml Water Sieve together dry ingredients. Mix eggs, milk and water. Combine all...

The classic character of La Motte Cabernet Sauvignon and its affinity for lamb and dark chocolate make it the ultimate wine for Easter. But it would be an injustice to limit this wine to pairings with rosemary flavoured roasts and 70% cocoa desserts. Try a delicious recipe for a Lebanese Lamb Noisette by Sophia Lindop and...

"When La Motte sent me a bottle of their Cabernet Sauvignon, dark chocolate was the obvious pairing. BUT the wine's elegance, velvety smooth tannins, and notes of cherry, oak, and blackcurrant make white chocolate the perfect pairing! The tart case is filled with a cabernet and cherry compote infused with cinnamon and orange zest then topped...

A beautiful contrast to the coolness of the 2018 La Motte Cabernet Sauvignon, the delicious warm spices of Lebanon ensure this lamb noisette to not only be a taste sensation but also the definite highlight of your table. Rolled whole lamb noisette with Lebanese flavours Serves 8 - 10 Ingredients 1 medium-sized onion, peeled and...