Serves 4Marinade2 tsp cumin seeds2 tsp coriander seeds1 tsp paprika½ tsp ground cardamom1 tbsp olive oil8 rib lamb chopssea salt to season1 x 400g tin brown lentils, drained200g cooked beetroot75g dried figsa handful of chopped fresh parsley and mintDressing 2 tbsp extra virgin olive oil1 tbsp red wine vinegarzest of 1 lemonsqueeze of lemon juice1 anchovy,...

Recipe by Hein van Tonder Serves 4 as a light starter 300 g cooked rainbow trout (or salmon) 50 g ready to eat edamame beans, cooked and shelled 8 - 10 baby gem lettuce leaves 1 tbsp sesame seeds fresh dill to garnish Wafu Dressing  2 tbsp mayo 2 tbsp tahini 2 tbsp rice vinegar...

The versatility of an elegant rosé is one of the reasons this style of wine is so popular. Enjoy the 2021 La Motte Vin de Joie Rosé as a glass on its own, pour generous glasses with informal Mediterranean-style platters, leafy salads, seafood paella and finely sliced Charcuterie or make Chef Eric's delicious Salade niçoise-inspired...

There’s something about Syrah that works beautifully with venison. Or perhaps it is the other way round! But Syrah understands the flavours that also work well with venison. Earthy notes, a subtle smokiness, fragrant herbs and spices and the charm of fruity sweetness. Our bumper venison burger is a moreish treat that works wonderful with a...

With a traditional focus and chef's touch, Chef Eric Bulpitt's Cassoulet is based on the Castelnaudary-style with a crunchy bread crumb topping.  Chef Eric's Come-together Cassoulet (serves 12) Ingredients DUCK CONFIT 6 duck legs 6 Tbs salt 4 sprigs thyme 4  garlic cloves, smashed 1 Tbs black peppercorns 2 oranges, zest only 500 g duck fat Prick...

Cassoulet is France plats à partager (dish to share) and it is this wonderful spirit of sharing that Cellarmaster Edmund Terblanche experienced when, as a young and hungry winemaker in France, a Frenchman shared a plate of Cassoulet with him. Since that experience he has been trying his own hand at making Cassoulet using local ingredients - he has...

The Franschhoek Bastille Festival is an annual highlight celebrating the beautiful Franschhoek Valley’s joie de vivre and the love for food and wine we inherited from the French Huguenots who settled here many years ago. Unfortunately, as with so many of the things we enjoy, Covid is preventing the normal festivities this year, but that does not prevent us...

Salads have found a new lease on life. No longer are they only iceberg lettuce tossed with tomato and cucumber! No, today's salads contain anything from raw to cooked, vegetable to fruit, meat, dairy and lovely textures in the form of croutons or nuts. With their delicious complexity of flavours, salads have their own demands when...

Coq au vin pie The iconic French chicken stew, coq au vin, is a delightful chicken dish with red wine, mushrooms and onions. Inspired by the 2018 La Motte Millennium, The Food Fox, Ilse van der Merwe turned this traditional French stew into a scrumptious (boneless) pie with a royal homemade sour cream pie crust. ...

Steamed Pork and Prawn Dumplings (Siu Mai) Recipe by Hein van Tonder Makes 14 - 16 dumplings Ingredients 2 dried shiitake mushrooms, soaked in hot water for 30 minutes 200 g coarsely chopped pork loin or skinless belly (or substitute with pork mince) 1 Tbsp finely chopped fresh ginger 1 spring onion, the white part,...