Citrus and Fennel Cured Franschhoek trout

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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.

 

Sparkling wine – more than words can say

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The wine world is full of foreign terminology, but there is no reason for anyone to be intimidated by words such as méthode champenoise, pupitre, sur lies, tirage, muselet…

 

Chicken with Green Sauce

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From our Cape Winelands Cuisine cookbook, page 95

 

Recreate This 16th Century Recipe For Chicken with Green Sauce

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This recipe was inspired by Thomas van der Noot’s recipe (1510) for chicken with “green sauce”.

 

Winter Food and Wine Experiences at La Motte

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Winter in the Franschhoek Valley is a not-to-be-missed experience! With vineyards and oak trees bare, the architecture of the Cape Dutch homesteads and the backdrop of majestic mountains create the perfect ambience for warming meals and fire-side wine tastings.

 

La Motte Chardonnay acknowledged for its Franschhoek finesse

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We are delighted to celebrate the performance of our 2016 La Motte Chardonnay in the seventh annual Winemag.co.za Prescient Chardonnay Report.

 

La Motte celebrates its diverse art offering with a month-long festival, Art Franschhoek

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The Franschhoek Valley has received international acclaim for the quality of its wines, the exceptional standard of its restaurants and its varied and popular tourism offering.

 

A Celebration: The Splendour of Spring

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From the days of the hunter-gatherer to the latest culinary trends, foraging is part of both traditional and modern cuisine.

 

A celebration of artistry: 2015 Pierneef Syrah Viognier released

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In a year when the life and work of famed South African artist, JH Pierneef is celebrated at La Motte with a tribute exhibition, the exceptional performance of the estate’s premium Pierneef Syrah Viognier, named after the renowned artist, is quite relevant.

 

Sweet and Sour Pumpkin and Lamb Stew

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Before Christopher Columbus ‘discovered’ the Americas in 1494, cooks following the Persian-Arabian culinary tradition had to rely on a type of calabash pumpkin that couldn’t be used when ripe (the pumpkin dried out and became hollow as it ripened).

 
 
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