“A traditional terrine is something slightly different to what we as South Africans understand”, says La Motte’s Culinary spokesperson and Food Historian, Hetta van Deventer-Terblanche. “Most of us think of a terrine as a cold dish set with gelatine or jelly, but a terrine actually has more in common with a pâté!” Hetta shares this...

The Blushing Bride, a rare white or pink flower with silky, pointy petals, is somewhat of a legend in the Franschhoek Valley. The story goes that it was discovered in the surrounding mountains in 1773 and came by its romantic name from its use in a rather romantic tradition. A French Huguenot farmer who was...

La Motte Sauvignon Blanc has become a go-to white wine in many households. It is a regular find on wine racks and in fridges and it is often the choice white wine for both informal get-togethers and special celebrations. And it is not difficult to understand why. Not only is the style of the wine...

Breakfast in Bed is a traditional way to celebrate and we are all for tradition! But you can give your menu a deluxe makeover with duck eggs, truffle oil and La Motte Méthode Cap Classique... Let’s start with the fizz. Champagne and its South African interpretation, Méthode Cap Classique, are usually made from Chardonnay and...

“The build-up to harvest is a whole growing season with varying conditions – untimely rain, gale-force winds, excessive heat – and although we had all of these, they counteracted each other well enough for optimal conditions for a quality 2013 vintage”, said La Motte Cellar Master Edmund Terblanche after the 2013 harvest. Especially pleased with...

Those who have visited Pierneef à La Motte Restaurant on the estate might have admired the ceramic chandeliers hanging gracefully from the ceiling. Some might have enjoyed La Motte’s Winelands Tea, presented in the intricately decorated tea service, while others might have noticed the themed bowls and other containers displayed in the La Motte Farm...

“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 egg-whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler,...

The exceptional recognition of 2011 La Motte Hanneli R as one of the Top 5 Luxury Red Wines in South Africa, makes all of us feel warm and fuzzy, despite the winter’s cold. While the whole team is delighted with the acknowledgement, it is about more than that – it also affirms our dedication to...

The 2011 La Motte Hanneli R has been acknowledged as one of the Top 5 Luxury Red Wines in South Africa by Wine Cellar’s Luxury Red Taste-Offs, hosting 36 tasters in Johannesburg and 35 in Cape Town as part of a grand blind tasting of South Africa’s most expensive and luxurious red wines. The 2011...

Although most of us will remember our grandmother’s recipe, rice and sago puddings are still made today. These desserts were often served with moskonfyt (must jam), honey or sugarbush syrup, but most of the time, as it is the case today, they were served with custard. Try this recipe from our Cape Winelands Cuisine Cookbook...