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An Evening of Vintage Wine and Venison

With a new executive chef and a fresh offering, Pierneef à La Motte Restaurant brings a lovely winter energy to the Franschhoek Valley. It also ensures a renewed interpretation to the restaurant's popular Evening of Vintage Wine and Venison. Working together, Cellarmaster Edmund Terblanche has selected well-matured special vintages of La Motte wine from the estate's vinoteque to complement Chef...

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Braised shoulder of lamb and Cabernet Sauvignon - what winter dreams are made of...

"In a meat-eating country like South Africa, we need Cabernet Sauvignon. It is exceptional with red meat, especially lamb, and works beautifully with thyme and rosemary, herbs we often add to meat dishes", says La Motte Cellarmaster Edmund Terblanche.  Try our recipe for a braised shoulder of lamb and open a bottle of the 2016 La Motte Cabernet...

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Goat's Cheese, Asparagus and Sauvignon Blanc - expected, but brilliant!

We think Sauvignon Blanc is much more versatile than the expected pairing of goat’s cheese and asparagus. Having said that, it is brilliant with goat’s cheese and asparagus! Try this delightful recipe from our Cape Winelands Cuisine Cookbook and remember to enjoy it with a glass of our 2017 La Motte Sauvignon Blanc or 2017...

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La Motte Chardonnay acknowledged for its Franschhoek finesse

We are delighted to celebrate the performance of our 2016 La Motte Chardonnay in the seventh annual Winemag.co.za Prescient Chardonnay Report. "As in previous years, the wines which the panel tended to reward were those showing the clearest fruit definition. Local Chardonnay seems to do best when made in a more elegant style – grapes picked ripe...

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A Celebration: The Splendour of Spring

From the days of the hunter-gatherer to the latest culinary trends, foraging is part of both traditional and modern cuisine. When European recipes landed in the Cape in the 1600’s, they were adapted to the new conditions. Classic recipes incorporated the magnificent produce from the Company Gardens and soon the rich biodiversity and natural vegetation...

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Feasting in Franschhoek

Spring in Franschhoek is something spectacular. Sunny skies, the bright green of oak trees and vines, the splendour of fynbos against the mountain slopes... It is hard not to be caught-up in all the sights and smells. This year, the beauty of the new season has served as exceptional culinary inspiration to a few local...

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The Splendour of Spring - celebrate with fynbos-inspired Cape Winelands Cuisine

From the days of the hunter-gatherer to the latest culinary trends, foraging is part of both traditional and modern cuisine. When European recipes landed in the Cape in the 1600’s, they were adapted to the new conditions. Classic recipes incorporated the magnificent produce from the Company Gardens and soon the rich biodiversity and natural vegetation...

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A season for taste and tradition

Seasonal cooking became fashionable again a few years ago. And the truth is, it should never have gone out of fashion! It makes so much sense from a sustainability, economic, health, as well as taste perspective. With the introduction of Pierneef à La Motte Restaurant’s latest menu, guests are invited to enjoy the warmth of...

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Warming Seafood Soup

In the days of the early Cape, meat was scarce and the ocean was big. We can therefore easily assume the fish dishes were often served. The Cape cooks improvised and adapted their fish soup recipes according to the availability of ingredients and the seasons. Snoek head soup is one such adaptation and today it...

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One pot wonders: Stephanie’s Chicken Curry

With the promise of stormy winter weather in the Cape Winelands, we asked staff to contribute their recipes for warming one pot wonders. Brand Manager, Stephanie van Rensburg, shares her recipe for an easy, but hearty chicken curry: “I have a heavy hand with the Masala – it gives that extra bit of heat…. and...

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