Activating Bubbles and Culture - La Motte's ABC of Fermentation

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Latest News from La Motte

Dolma rolled in aubergine and cooked on the open fire

Recipe by Sophia Lindop Serves 8 to 10 IngredientsKofta mixture500g lean lamb mince 500g lean beef mince 1 onion (150g), coarsely grated 2 large plum tomatoes (180g), skinned and coarsely grated 2 tsp tomato purée 1½ tsp salt and black pepper 1½ tsp allspice 1½ tsp ground cinnamon2 tsp Aleppo chilli flakes 20g parsley, chopped...

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Tuna galette with artichokes, olives and tomatoes

Recipe by Sophia Lindop Serves 6 to 8 Ingredients For the pastry 2 cups all-purpose flour 1 tsp paprika ½ tsp salt 150 g butter, cubed 3 tbsp iced water Filling 2 x 200g canned chunky tuna, roughly flaked 200g preserved artichoke hearts, quartered 50g sundried tomato pesto 10 pitted green olives 6 whole cherry tomatoes...

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Strawberry and rose water terrine

Recipe by Sophia Lindop Serves 6 to 8 Ingredients 450g fresh strawberries, washed, topped and sliced lengthways, in thirds 750ml cranberry juice 20g powdered unflavoured gelatin 70g sugar 1 tbsp rosewater For the syrup 1 cup sugar ½ cup water 1 tsp freshly squeezed lemon juice 1½ tsp rose water Method Place the strawberry slices...

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Vanilla Pannacotta Recipe

"The recipe for this Vanilla Pannacotta with Rosé Syrup is a playful combination of pannacotta and pavlova, two of my favourite summer desserts. The inspiration comes from La Motte’s joyous Vin de Joie Rosé, a blushingly delicate wine, imbued with notes of nectarine, melon, Turkish delight and rose petals. The pannacotta is cautiously sweetened, relying...

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More Mosbolletjies

Harvest-time is mosbolletjie time and this year, La Motte makes even more of this iconic treat. Expect all that you love about these seasonal brioche-type buns, but now, other than being made with must (fermenting grape juice), the innovative baking team in the La Motte Bakery also uses a sweet sourdough culture! The result is...

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Terroir at La Motte

Kim Maxwell chatted to La Motte Cellarmaster Edmund Terblanche, who has been making wine at the estate for 24 years, about the terroir on the farm. “We don’t have an Afrikaans or English word for it,” says Cellarmaster Edmund Terblanche, in reference to the French ‘terroir’ concept. It is the coming together of a few...

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2024 Harvest Expectations

Suddenly summer is here in full force - and so is the harvest! Cellarmaster Edmund Terblanche shares his initial expectations of the 2024 vintage. The most recent prediction from industry organisation, Vinpro, is that the overall 2024 South African wine grape harvest will be about 7% bigger than in 2023. Volumes will, however, stay lower than the average of the last...

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Introducing another summer joy: 2023 La Motte Vin de Joie Rosé

As part of its #summerjoys wine focus, La Motte is delighted to introduce the release of its 2023 Vin de Joie Rosé. Celebrating the estate’s French-heritage, this Provençal-style Rosé called Vin de Joie is a delicate wine that promises to bring joy – whether in the form of a simple pleasure or social merriment. Popular...

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Celebrate harvest-time joys with the La Motte Harvest Experience

Harvest time is a very special season in the Winelands! It means early mornings in the vineyards and late nights in the cellar, but it comes with a contagious joy and it is the ideal time to enjoy the wonderful tastes and traditions of the harvest. Join us at La Motte for a Harvest Experience...

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Crispy Whitebait with Caper & Roasted Lemon Mayonnaise

Recipe by Georgia East  "A summery snack, fried whitebait is speedily prepared and is great to serve as an aperitif with a glass of 2023 La Motte Sauvignon Blanc. Roasting the lemon caramelizes the inside, giving a delicious fullness of flavour to the mayonnaise." Crispy Whitebait with Caper & Roasted Lemon Mayonnaise Prep time: 15 mins...

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