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...

From our Cape Winelands Cuisine cookbook, page 95 This recipe was inspired by Thomas van der Noot’s recipe (1510) for chicken with “green sauce”. A similar recipe also appears in another Dutch cookbook from the same century, titles Wel ende delike spijse. The basis of Van der Noot’s sauce is chicken stock flavoured with ground...

"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 2017 La Motte Cabernet...

Syrah and venison is a wonderful winter combination! Chef Eric shares a recipe for a Springbok Pie that promises to be favourite with your loved ones, especially when served with the 2017 La Motte Syrah! Springbok Pie Recipe Springbok pie filling 1 kg    Springbok shoulder cut into cubes 300 g   Spek (Pig’s back fat)...

The full-bodied character of the 2015 La Motte Syrah harmonises perfectly with rich, flavourful dishes and grills, such as barbecued meat in a sticky, sweet sauce, stewed fruit and sweet aromatic spices. Find the perfect partner with our recipe for a smoked free range pork belly and ribs with a thyme brown butter potato cake...

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 2019 La Motte Sauvignon Blanc or 2019...

Frikkadelle (meatballs) were prepared by the Persians and Romans many centuries ago. It was a popular dish at the Cape and was most often stewed or braised, but sometimes fried in shallow fat. There were many variations of the recipe. The old Persian recipe in which raw meat was wrapped around shelled hard-boiled eggs, before...

Wentelteefjes, is the Dutch word for what we know today as French Toast. This dish can be traced back more than 2000 years to a Roman chef called Apicius, who cooked for the aristocracy during the time of Christ. It was definitely part of Cape cuisine from the very beginning and a recipe for Wentelteefjes can...

Valentine's Day might be a tad too commercial, but it does not hurt to spend some extra time and effort - if not money - on your loved ones!  Who can resist the charm of freshly baked biscuits? Our harvest-inspired love biscuits are deliciously buttery with a small jammy heart as decoration. Try our recipe and spoil...

The Dutch brought oblietjies to the Cape. Initially these small waffles were baked in a small iron pan with a lid, called an oblie-yster (oblie iron).The pan usually had an engraved pattern, which decorated the oblietjies and made them look like little works of art. Because the oblie iron was used on an open fire,...