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.

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…

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”.

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.

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

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.

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

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.

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).