Latest News from La Motte

Harvest-time shares the story of the wine grape. Long before being discussed at dinner tables or poured into beautiful stemware to be raised in celebration, wine has its origin in the honesty of soil. Grown in neat rows against mountain slopes or in valley floor clusters, vines reach their life’s purpose during the harvest and...

Must is one of the wonderful products of the wine grape harvest that does not only have a rich history but is also a versatile seasonal ingredient in many recipes – even in the modern-day kitchen. It has been a popular ingredient in cooking since ancient times and it was probably the French Huguenots who...

Most of us have a favourite dessert. Sometimes it is nothing elaborate or fancy, it is just a sweet memory of good times. Chef Eric shares his gran's ice cream recipe that she used to serve with Boerenmeisjes (brandied apricots). It is relatively easy to make and it is quite simple in presentation, but the...

Crayfish, especially when it had "thermidor" as a description, was one of the go-to's on a restaurant menu in the 70's and 80's. For Chef Eric, the memories about this dish are more personal: "On family holidays to the Cape's West Coast as a child, I remember this as my favourite dish. My dad made the most...

"The Christmas menu was a big deal", is the nostalgic reflection of Chef Eric when asked about his favourite Christmas food memories. "We often spent summer holidays on my grandparent's farm in the Rustenburg district. Long before it was fashionable, they knew all about nose to tail and Ouma Rina's pickled beef tongue with mustard sauce...

The fine mousse of the 2016 La Motte Méthode Cap Classique (MCC) is all about celebration and promises an exciting and versatile choice for summer’s festivities. While refreshing, the 2016 vintage offers plenty of dimension and secondary aromas such as the yeastiness of freshly-baked bread, buttery nuts and beautiful ripe pear.  Indulgent and creamy on...

Did you know that Champagne-style sparkling wines such as the South African Méthode Cap Classique can be exceptional with food? Obviously delicious on its own, it typically shines with luxury seafood, decadent pastries, traditional apple tart and especially creamy breakfasts such as Eggs Benedict or an omelette with luxurious truffle oil and soft cheese! It...

Apple tart is hardly unique to South African cuisine, but cooking with fruit and vegetables is an important part of our food heritage.  "The flavours of apple, caramel and pastry combined with the creaminess of vanilla ice cream beg for a méthode champenoise sparkling wine where the traditional preparation method ensures yeasty notes and apple...

"I was born in Walvis Bay, Namibia, and one of my earliest food memories was walking to the local fish shop, down a dirt road to buy Smoked Snoek - you could smell it well before you were even close to the fishmonger", says Chef Eric Bulpitt. "My dad was obsessed with fishing and would...

One’s food heritage is very personal. It really is your own food story, usually told and taught by your mother or grandmother and preserved in the way you feed your loved ones. But families are bigger than relatives and while for some, their own food story starts with a gogo or mama, many food stories...