Latest News from La Motte

Plum and Frangipane tart recipe Serves 10  Serve with La Motte Straw Wine PASTRY Ingredients ¼ quantity flaky pastry (see recipe at the end*) Method Preheat the oven to 200 °C (400 °F) Roll out the pastry on a floured surface to about 4 mm thick. Cut out 10 cm diameter rounds, place onto a...

Almond Cake Recipe Makes 2 x 20cm cakes or 1 x 28 cm cake. Ingredients: 450 g butter 2 cups (500 ml) sugar 2 cups (500 ml) almonds, chopped 6 eggs, separated 1 tsp (5 ml) bicarbonate of soda ½ cup (125 ml) buttermilk 4 cups (4 x 250 ml) cake flour pinch of salt...

A raw vegetable soup might sound very modern, but it is a true celebration of Cape heritage cuisine. With fresh produce such as vegetables the actual reason for the establishment of the Cape, the Company Gardens in their prime spoiled chefs and cooks of the old Cape with a spectacular selection. Quality produce are required...

A festive meal doesn't always have to be about excess, sometimes simplicity can be just as charming and delicious! A soufflé is the elegant answer to a simple festive meal. “A Soufflé (French: [su.fle]) is a baked egg-based dish that originated in the early eighteenth century in France. It is made with egg-yolks and beaten...

  Join us and celebrate everything we have to be thankful for after a difficult year! Win by participating in the Capreo challenge by opening your celebratory bottle of bubbly with a sword! Sabrage is the tradition of opening champagne with a saber and it brings drama and flair to any occasion - and it's so much easier than...

Whole roasted Franschhoek Salmon trout with seasonal green vegetables, pickled cucumber, confit artichokes, grilled lemon and sour fig preserve. Serves 12 as a starter Ingredients: 1 whole trout (1.5kg) scaled and gutted Salt Black pepper Lime infused olive oil 1 small bunch of fresh dill Figs, baby fennel, trimmed and cut in half 4 lemons sliced...

A charming sweet wine with an intense golden hue is an exceptional treat. Not only can it be a beautiful end to a special meal, it can also be a wonderful and versatile partner to food, especially when it comes to decadent flavours and textures, making it ideal for the festive season! While a natural...

"In 2020 La Motte celebrates 50 years of being in our family. It is with so much gratitude in our hearts that we look back over these years. From the initial planting of vineyards and restoration of the historic buildings on the estate, to establishing the quality expectations associated with the La Motte brand today....

Regardless of the season or occasion, we think bread should always have a special place on your table. Even if you don't have the time or energy for baking,  you might consider trying Chef Eric's focaccia recipe. It really is as uncomplicated as it comes, delicious and so versatile! Serve it with a salad for lunch,...

As part of the fiftieth jubilee of La Motte's ownership by Hanneli Rupert-Koegelenberg and her family, she shares an exhibition showing some favourite works from her collection as well as the family collection. The exhibition acknowledges her appreciation of the arts and their preservation, a passion she shares with her late parents, Dr Anton and...