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Mosbolletjie recipe for Harvest time

Must is one of the wonderful products of the wine grape harvest that does not only have a rich history but is also a versatile seasonal ingredient in many recipes – even in the modern-day kitchen. It has been a popular ingredient in cooking since ancient times and it was probably the French Huguenots who...

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Wintery 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 -...

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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...

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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...

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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...

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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...

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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 2020 La Motte Sauvignon Blanc or the more complex and mineral 2020 Pierneef Sauvignon Blanc. Ingredients Trout 1 side of Franschhoek trout Cure Mix 500...

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Sensational 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 2017 La Motte Syrah. Lamb 1 kg lamb rump Marinade olive oil180 g onion, chopped20 g ginger, finely chopped/microplaned60 g...

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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...

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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...

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