Latest News from La Motte

Braised (gesmoorde) snoek is an inexpensive, traditional dish that makes a regular appearance at the table during the cold Cape winters. The most well-known method for preparing this dish is as follows: Sauté onions in lots of butter together with pepper, salt, fresh ginger, lemon zest and juice, and a pinch of fresh chilli. then...

Carbohydrates have fallen from grace. Regardless of their nutritive value, affordability or ability to keep, admitting to eating, preparing or heavens forbid enjoying anything containing carbohydrates is almost social suicide in certain circles. A staple food in many countries however, carbohydrates are served in various forms all over the world, but most notably in a...

La Motte has always been committed to the preservation of our heritage, culture and art. To further this focus, a series of very interesting talks and tastings has been introduced. The upcoming programme includes: An Evening of Vintage Wine & Venison Thursday, 20 August 2015, 18:30 Join La Motte Cellarmaster Edmund Terblanche and Chef de...

During the coming months, La Motte Estate in the Franschhoek Valley will be hosting a series of Classical Music Concerts. La Petite 5ymphonie: Cardea Wind Quintet Saturday, 26 September 2015, 19:00 (Join us for a glass of wine from 18:30) La Petite 5ymphonie features well known music originally written for symphony orchestra that has been...

Although the popular story goes that Marco Polo introduced Europe to pasta when he first brought it from China, there are evidence of pasta long before his travels. And while the jury is still out on whether it was the Chinese or Persians who first made pasta, what we do know is that it is...

Pies date from the middle ages, when, with the limited ovens and equipment of the times, perfecting a pie required exceptional skill. Pies were therefore often used to impress and to showcase technique. (Just think of the nursery rhyme: ‘Sing a Song of Sixpence’ where Four and twenty black birds were baked in a pie!)...

This traditional, hearty Barley soup is an economical but delicious dish – ideal for a wintery weekend. Although Barley today is often simplified to only consist of ingredients such as meat bones, barley, onions, carrots, salt and pepper, in the days of the Old Cape, meat and fish were often used together in a recipe,...

Enjoying international acclaim for the quality of its food and wine offering, La Motte wine estate’s passionate wine and culinary team invites guests to an evening of Vintage Wine and Venison in Pierneef à La Motte Restaurant, presenting a 5-course menu beautifully paired with exclusive older vintages from the La Motte Vinoteque. Chef de Cuisine...

Bourbon-glazed duck breast Master consommé, smoked potato dumplings 1995 La Motte Shiraz 2005 La Motte Shiraz Fermented honey and mustard rabbit galantine Bloomed mustard, rosemary and rooibos, cassoulet, spiced pear puree 2011 La Motte Chardonnay – single vineyard 2007 La Motte Pierneef Shiraz Viognier Mushroom-roasted venison loin Piquant emulsion, mushroom ketchup, truffled palmiers 1995 La...

Bastille Day or the French La Fête Nationale is celebrated on the 14th of July and serves as a celebration of a reunited France. In Franschhoek, with its rich French Huguenot history, French traditions have always been treasured and that is why each year Bastille Day is celebrated with a special festival. This year the...