The La Motte Harvest Experience is something to enjoy, such a beautiful farm, great experiences and best of all the Mosbolletjies...
La Motte celebrates Heritage Day with heritage cuisine offering Food traditions differ among nations and in South Africa with its rainbow culture, the food culture is all but simple. One of the common customs however, is our love for cooking over an open fire - therefore also why Heritage Day in South Africa is fondly
Mosbolletjies, fresh & as rusks I had a little gift delivery from La Motte Wine Estate in Franschhoek this morning, a loaf of Must Bread, also known as mosbolletjies. Mosbolletjies and the rusks made from them were very much part of my childhood growing up on my parents wine farm. Must is one of the
Ina Paarman's Hunter's Pot Serves 6 Show off a little with this classy venison potjie. We broke the cardinal rule of potjie making by tenderising the meat first, before adding the vegetables and potato topping. 3 slices of neck of lamb 1½ kg venison shanks (springbok, impala etc.) cut into 6cm long pieces
Roast saddle of lamb Within a few years of Jan van Riebeeck’s arrival at the Cape, there were enough sheep to supply the population with all the mutton they needed. O.F. Mentzel, a German soldier who came to the Cape in 1733, mentions that most famers kept fat-tailed sheep. According to him, preference