Chef Marcus Gericke - Chateaubriand with potato dauphinoise and ratatouille As French as you can go with Chateauriand, dauphinois and ratatouille on one plate! 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...

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...

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...

Asked about the difference between the two recent 2018 Syrah-releases from La Motte, Cellarmaster Edmund Terblanche says: “I believe wine is made in the vineyard and the Syrah for these two wines come from such different terroir, that there shouldn’t be much similarity to the wines, except that they are a delight to drink.” While...

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...