Latest News from La Motte

Making the most of seasonal blood oranges, this zesty recipe by Georgia East combines different textural ingredients to produce a light and flavourful supper salad that is robust enough to serve on its own. Seared Squid, Blood Orange & Fennel Salad Prep time: 45 mins /Cook time: /Serves: 4 Ingredients 1 kg baby (or Patagonian)...

The traditional sweet and sour beetroot salad is very popular in South Africa, but this easy alternative way with beetroot is set to become a new favourite! Beetroot Salad with Feta, Orange and Nuts Ingredients 3 medium beets, prepared and cleaned and wrapped in foil 1 orange (peeled and cut into segments) Rocket leaves Mint leaves...

"Quiche can be eaten warm or cold and can be made in advance and reheated. Make the shallot filling in advance as this takes a little longer. When baking the filled quiche, place the tart tin on a baking tray before putting it in the oven. It makes the taking in and out much easier,...

After the success of its maiden vintage, La Motte is delighted to release the 2022 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. Such an elegant rosé...

  "Following in the footsteps of the ultimate Italian tricolour salad, the classic caprese, this twist uses  grilled nectarines and slivered red onion to elevate the juicy sweetness of ripe stone fruit to another level. The combination of creamy burrata cheese, punchy herbs, crunchy almonds, extra virgin olive oil and ripe stone fruit is simply...

Recipe: Georgia East A decadent dish ideal for cool weather - tender ravioli made from scratch and filled with a rich combination of roasted mushroom and ricotta. An unctuous bone marrow butter sauce finishes off the dish. Prep time: 1 hour /Cook time: 3 mins /Serves: 2-4 You will need: 3 XL organic eggs 300g...

Recipe: TheFoodFox "Patagonian calamari is not expensive and makes a very popular starter or addition to your mezze spread. The key to cooking them successfully is a searing hot pan, doing batches so you don’t crowd it. The pan sauce is totally addictive, so be sure to serve fresh bread on the side to mop...

Visit the La Motte Museum to share in Pierneef’s appreciation for the natural beauty of the South African landscape – in his heritage collection as well as a new exhibition of linocuts, entitled, Mountains and Valleys.   Mountains and Valleys presents a selection of Pierneef linocuts. The old master's graphic work was an important trailblazer in the history...

Waterblommetjies (Aponogeton distachyos), also known as Cape pondweed, are bulbous plants that thrive in slow moving water dams, particularly in the Western Cape. The flowers or stems of these plants are used in traditional soups and stews (bredies). Sorrel is a natural accompaniment to waterblommetjies. Cultivated or wild sorrel can be used. If using cultivated...

"There are few things that beat the sight and smell of hearty meatballs in a thick sauce. Served with freshly cooked pasta and parmesan cheese, its comfort food that dreams are made of. These beef meatballs are made with lots of black pepper and are smothered in a bright punchy sauce made with canned tomatoes,...