This recipe for a hay-roasted beetroot soup with fermented black peppered honeycomb might might be just the challenge your looking for when wanting to impress guests around the dinner table. It serves six as a starter portion.

Try this lemon bundt cake from the Pierneef à La Motte pastry kitchen. More than the much-needed vitamin C, also enjoy the delicious combination of a soft crumb with a sweet lemon syrup and a zingy drizzle. 

Try our delicious recipe for a Corn and basil soup that can be served hot or cold and try it with a refreshing glass of 2019 La Motte Sauvignon Blanc.

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.

Be part of the story of wine and enjoy the energy and excitement of Harvest-time in the Winelands with the La Motte Harvest Experience.

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”.