Shopping Cart
FEATURED ARTICLE

La Motte News

Get the latest La Motte News

Guinea Fowl Coq Au Vin

With Syrah such a versatile food partner, it is a reliable choice when you are looking for a red wine friend for dinner. It goes well with the smokiness of a barbeque, the sweetness of marinades, the flavour and spice of mild curries, the fattiness of lamb and the earthiness of game and mushrooms -...

Read More

Harvest Time Meatballs

Meat was a luxury for the Cape's early settlers and game birds picking between the vineyards, often ended up in meatballs for dinner. For harvest time, Chef Eric's vine leave-wrapped meatballs are made with a combination of guinea fowl, chicken and quail and served with grape sauce and mosbolletjies. Try these as part of the La...

Read More

Breakfast Waffles for Valentine's Day

Valentine's Day can easily be a bit too much, but there really is nothing wrong with taking some time to appreciate and spoil your loved one.  This year, get up slightly earlier and treat your special someone to a beautiful breakfast and a glass of bubbly!  Chef Eric shares a delightful savoury take on waffles...

Read More

Chef Eric's Tartare Recipe

The rich, fruity style of the 2016 Pierneef Syrah Viognier makes it a versatile partner to food. The structure and spice of the Syrah and the floral nuances of the Viognier allow it to complement beef, venison and charcuterie, aromatic curries, game birds such as quail and duck, as well as reduced fruit flavours. Try the...

Read More

Summertime Seafood Salad

Seafood was regularly collected by the indigenous people and when the first European pioneers arrived at the Cape, they too were fortunate in being able to catch an abundance of fish in the seas along the Cape coast. Bountiful catches of steenbras, kingklip, harder (mullet), elf (shad), mackerel and snoek were recorded by Jan van...

Read More

Citrus and Fennel Cured Franschhoek trout

Looking for something that is delicious but light and summery? Try Chef Eric Bulpitt's recipe for Citrus and Fennel Cured Franschhoek trout. At its best, served with the refreshing and moreish 2018 La Motte Sauvignon Blanc or the more complex and mineral 2018 Pierneef Sauvignon Blanc. Ingredients Salmon 1 side of salmon trout Cure Mix 500...

Read More

Sensational summer-time lamb sosaties

Lamb sosaties with their aromatic curry marinade is synonymous with a summer's braai. Add crispy onions and labneh and elevate the traditional dish to something that is modern and sensational for summer. Do serve with the 2015 La Motte Syrah. Lamb 1 kg lamb rump Marinade olive oil180 g onion, chopped20 g ginger, finely chopped/microplaned60 g...

Read More

Tipsy Cherry Trifle

An English culinary tradition, trifle has become popular in South Africa because of the English part of our history and because of the festive character of the dessert. This festive desserts usually consists of fruit, sponge fingers soaked in sherry, custard and cream, but everyone has a recipe and there are strong opinions about the...

Read More

Festive Family Meal: Whole Roast duck, cherries and charred sweet potato

Chef Eric loves loves to feed people and for Christmas he loves to treat friends and family to something special. At the some time he does not believe in hours behind the stove or anxiousness about impossible recipes. Get a nice, chubby duck, seasonal cherries from Ceres and then roast a few sweet potatoes on...

Read More

Stollen & Straw Wine

Each country has its Christmas culture and while our summer Christmas is not always kind to wintery European traditions, trying a traditional German Christollen (or Christmas Stollen) with a glass of well-chilled La Motte Straw Wine, can easily be incorporated into festivities this year. Serve it as an alternative dessert or after-dinner surprise. We were inspired by...

Read More

Get in touch.
Fill in your details below
Categories
Join Mail List
Join Mail List Image

Join Our Mailing List

Stay informed about the La Motte
Experience and offerings.

Subscribe Now