The freshness of these vegetables and the earthiness of the broth are complemented by a wine that can match the crispness of the produce while not being overwhelmed by the complexities of the integrated flavours.
We think bread can be part of a healthy lifestyle. So why not try this recipe for our popular Grandmother’s Bread as per the Cape Winelands Cuisine cookbook (page 15).
Harvest is a very important time on La Motte and while most grapes disappear into the cellar to be turned into acclaimed La Motte wine, Chef Eric Bulpitt makes sure that some make it to the kitchen and the tables of Pierneef à La Motte Restaurant.
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.