With a focus on sourcing local and sustainable ingredients, foraging or “hunting” for ingredients has become increasingly popular under chefs and their culinary following and with winter in the Cape Winelands, it is now the time to collect wild mushrooms. Today, harvesting wild mushrooms is not a well-known concept in South Africa. We have all...

Cellar Master Edmund Terblanche describes the 2018 La Motte Chardonnay as a fresh wine with a firm structure. Expect tropical and citrus flavours with some cashew nut in the background. Although the subtle oaking allows enough body, the style stays crisp and refreshing. We suggest you try the La Motte Chardonnay with this recipe for a...

On 1 August we are presenting an evening of Vintage Wine & Venison with La Motte Cellar Master Edmund Terblanche and Pierneef à La Motte’s Chef Chris Erasmus. Edmund will give insights into the maturation of wine, as well as how and why they pair with the specific dishes, while Chef Chris will explain his...

This is an old soup recipe, but it certainly would not seem out of place in any modern cookbook. The original recipe doesn’t specify the herbs to be used and only refers to a ‘bunch of herbs’. In this recipe we prefer to use basil, but you can replace it with herbs of your choice....

In some of the old cookbooks, the terms ‘curried fish’ and ‘pickled fish’ were used indiscriminately, causing confusing as to the ingredients used. Generally, however, pickled fish referred to a recipe where the fish was cooked in flavoured vinegar, without the addition of saffron or turmeric. In this mouthwatering recipe, raisins and a boiled vinegar-and-spice...

Chef Chris Erasmus of Pierneef à La Motte Restaurant shares a green recipe for summer from the Cape Winelands Cuisine recipe book (page 165). In Van Riebeeck’s time, artichokes were in abundance at the Cape and used in many recipes, adapted for the modern-day kitchen and palate. This recipe for Steamed Artichokes with fennel is...