Who does not enjoy reading your weekend paper with a freshly baked croissant in the hand? Although these delightful pastries are regarded as French, they have their origin in Vienna and therefore the word Viennoiserie refers to breakfast baking in the style of Vienna, Austria. August Zang opened the first Viennoiserie in Paris around 1837. At the La Motte...

The historic red wine cellar on La Motte dates from between 1770 and 1782 and has a rich and interesting history. The front gable of the Historical Cellar on La Motte reads anno 1825 with the initials “GJB” for Gideon Jacobus Joubert engraved onto it. This date does, however, only refer to the construction date...

"Onions slowly braise in brown butter, bay leaves and thyme to make an unctuous base for this grilled cheese sandwich. Redolent of French onion soup this sourdough toasty is so delicious. Mix the cheese with the onions before the sandwich is assembled. This technique guarantees a uniform melting of the cheese, and each mouthful has...

With winter announcing itself to the Cape Winelands in no uncertain terms, the timing is perfect for the release of the 2020 La Motte Cabernet Sauvignon. As classic as they come, this new vintage combines its elegant minerality with intricate berry and plum flavours and nuances of cloves and mint. Made from the renowned vineyards...

Recipe by Sam Linsell Serves 2, generously Ingredients 230gms linguini or any other long pasta of your choice 100gm baby spinach leaves 300gms salmon, pin boned and skin on  Olive oil to fry 2 Tbsp butter 1 small shallot finely chopped (or half a small brown onion) 1 clove garlic, crushed ½ cup La Motte Pierneef Sauvignon Blanc 1 tsp Dijon mustard...

An aromatically spiced lamb mince encased in crunchy phyllo pastry. Rich in flavour and texture. Serve with a side of sweet dried fruit compote and generous glasses of La Motte's 2018 Pierneef Syrah Viognier. Recipe by Crush Mag / Serves 4. Lamb Mince oil for frying1 large onion, chopped2 garlic cloves, choppeda knob of ginger, chopped1-2...

A dreamy white choc mousse topped with crunchy caramel popcorn. Positively decadent! Recipe by Crush Magazine Serves 6 Mousse  250 g good quality white chocolate, chopped1 C (250 ml) fresh cream, room temperature1 tsp (5 ml) vanilla extract Salted Caramel Popcorn 1 packet of salted microwave popcorn200 g white sugar100 ml water15 g buttersea salt...

All the flavours of a deliciously spiced Malay curry under a golden layer of pastry. Deliciously creamy and comforting! Recipe by Crush Magazine Serves 4 - 6 Chicken Curry  olive oilsalt and pepper800 g boneless and skinless chicken thighs2 onions, chopped1 cinnamon stick3 cloves2 cardamom pods, bruised1 bay leaf3 garlic cloves, choppeda knob of ginger,...

A pull-apart tender beef filling topped with a delicious mielie bread, perfect for mopping up that delicious sauce.  Recipe by Crush Magazine Serves 6 Stew oil1.5 kg beef short ribsalt and pepper200 g bacon bits1 large onion, chopped2 large carrots, chopped2 stalks celery, chopped2 leeks, chopped3 garlic cloves, chopped50 g tomato paste4 sprigs of rosemary,...

Recipe by Christine Capendale Difficulty level: EASY / Prepping time: 30 minutes / Baking/cooking time: 15 minutes. (Serves 4) CHICKEN MEATBALLS 500 g   chicken mince 100 ml finely chopped spring onion 1          garlic clove, crushed 60 ml   chopped fresh coriander 10 ml   grated ginger 30 ml   panko breadcrumbs 15 ml   fish...