What better way to warm up a wintery day in the Winelands, than a traditional Cape Brandy Tart? This recipe is part of the collection of well-researched recipes in our Cape Winelands Cuisine Cookbook, sharing the history of food and the traditional ways of cooking with beautiful photography and recipes adjusted for the modern day...

One of the works that forms part of the exhibition of Cape Town Triennials in the La Motte Museum, is Rampart Violet by Karel Nel. Rampart Violet by Karel Nel Karel Anthony Nel was born in 1955 in Pietermaritzburg. He studied at the University of the Witwatersrand and in London.He is a graphic artist and...

Jacob Hendrik Pierneef was born in Pretoria on this day (13 August) in 1886. Honoured as one of South Africa’s greatest and most famous landscape artists, he is recognised as the master interpreter of the South African landscape and it was in this field that he gained the most fame. At La Motte we have...

The traditional home of the Shiraz (or Syrah as it is known in France) and Viognier blend is in the northern region of the Rhône Valley, called Côte-Rôtie. This blend can however also be found in other areas and in new world wine countries, such as Australia, the USA and South Africa. The birth of...

At our Vintage Wine and Venison evening, Chef Chris showed that Venison is so much more than only biltong. The menu for the evening included braised Kudu shank consommé with root vegetables, Cape Winelands Impala curry with pomme puree and a berry roasted Wildebeest loin with pomegranate glazed red cabbage, honey roasted sweet potato and...

With a focus on sourcing local and sustainable ingredients, foraging or “hunting” for ingredients has become increasingly popular under chefs and their culinary following. With winter in the Cape Winelands, it is now the time to collect wild mushrooms. Today, harvesting wild mushrooms is not a well-known concept in South Africa. We have all seen...

The oldest known bobotie (curried minced meal) recipe originated with Apicius, who cooked for the wealthy during the reign of the Roman Empire. This sweet-and-sour dish was baked with the characteristic egg custard on the top and meat, fish, vegetables, nuts, herbs and spices were added to the recipe. The first bobotie made at the...

Is your French culinary inspiration limited to dauphinoise potatoes served with the braai? Then join us this weekend for a delectable French inspired menu! As part of its French offering for Bastille Festival, Pierneef à La Motte Restaurant has designed a menu celebrating the weekend’s French festivities in Franschhoek. Join us on Saturday or Sunday...

With a focus on sourcing local and sustainable ingredients, foraging or “hunting” for ingredients has become increasingly popular under chefs and their culinary following and with winter in the Cape Winelands, it is now the time to collect wild mushrooms. Today, harvesting wild mushrooms is not a well-known concept in South Africa. We have all...

Try this recipe for a savoury cheese tart from our Cape Winelands Cuisine cookbook. (P. 213) Cheese tart Recipe Serves: 4 This recipe doesn’t contain sugar, but the cheesecake can be served with preserved maketane, green figs or a liberal drizzling of honey on top. Even berries will be a good accompaniment. Ingredients Butter, for...