Archive for May, 2013

Father’s Day at Môreson!

Friday, May 31st, 2013
Father’s Day at Môreson
Want to take dad somewhere special for Father’s Day lunch? We’re pretty sure he’ll love Neil Jewell’s award-winning charcuterie from Bread & Wine at Môreson!  Start with a cheese and charcuterie platter (make sure to ask about the waygu beef biltong!). Then move onto one of the game, beef or lamb dishes. This is real farm to table cuisine, and there’s no chance of dad going hungry at this restaurant.
Plus, the folks at Môreson have a little present for you. Go for a wine tasting, purchase a case of wine and they’ll throw in a complimentary a bottle of the delicious ‘Miss Molly In My Bed’!

Want to take dad somewhere special for Father’s Day lunch? We’re pretty sure he’ll love Neil Jewell’s award-winning charcuterie from Bread & Wine at Môreson!  Start with a cheese and charcuterie platter (make sure to ask about the waygu beef biltong!). Then move onto one of the superb main courses . This is real farm-to-table cuisine, and there’s no chance of dad going hungry at this restaurant.

Neil Jewell's Charcuterie

Plus, the folks at Môreson have a little present for you. Go for a wine tasting, purchase a case of wine and they’ll throw in a complimentary a bottle of the delicious ‘Miss Molly In My Bed‘!

Food & art

Wednesday, May 29th, 2013
Pedro Diego Alvarado-Rivera creates art so vibrant you want to take a bite out of it. His oil paintings depict the wealth of fruit, vegetables and flowers of his native Mexico, bursting from the canvas, ripe and full.
The artist is carrying on his grandfather’s legacy, who also painted the country’s edible abundance.
His still-lifes ‘conjure the limitless abundance of the Mexican natural world. Together with his sublime rural landscapes, Alvarado’s detailed, compassionate natural studies offer a compelling new examination of Mexican artistic awareness’.

Pedro Diego Alvarado-Rivera creates art so vibrant you want to take a bite out of it. His oil paintings depict the wealth of fruit, vegetables and flowers of his native Mexico, bursting from the canvas, ripe and full.

fruit

The artist is carrying on his grandfather’s legacy, who also painted the country’s edible abundance.

pom

His still-lifes ‘conjure the limitless abundance of the Mexican natural world. Together with his sublime rural landscapes, Alvarado’s detailed, compassionate natural studies offer a compelling new examination of Mexican artistic awareness’.

Head over to our Facebook page to see more of his work.

Science & Cooking – free online course

Monday, May 27th, 2013

Want to channel Ferran Adrià in your own home? We’ve stumbled upon this amazing online cooking course on EdX that’s completely FREE. It’s called Science & Cooking: From Haute Cuisine to Soft Matter Science; and it’s a step-by-step guide whereby you’re taught by top chefs and Harvard researchers ‘who explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa’.

What is EdX? The official blurb says: “EdX is a non-profit created by founding partners Harvard and MIT. We’re bringing the best of higher education to students around the world. EdX offers MOOCs and interactive online classes in subjects including law, history, business, social sciences, computer science, public health, and artificial intelligence (AI).”

edx2

We’ve signed up for cooking course and we’ll be blogging about our experiences. It only begins in October, so we’ll remind you closer to the time. In the meantime, sign up so you can join us! During the course follow the hashtag #EdX on Twitter, so you can see what we get up too.

More about the course:

edx

Science & Cooking: From Haute Cuisine to Soft Matter Science

During each week of the course, you will watch as chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain, in simple and sophisticated ways, the science behind the recipe.

Topics will include: soft matter materials, such as emulsions, illustrated by aioli; elasticity, exemplified by the done-ness of a steak; and diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.

To help you make the link between cooking and science, an “equation of the week” will capture the core scientific concept being explored. You will also have the opportunity to be an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking measurements, and making observations, you will learn to think both like a cook and a scientist. The lab is also one of the most unique components of this course — after all, in what other science course do you get to eat your lab?

Condé Nast Traveller’s Gold List 2013

Friday, May 24th, 2013

Just in case you missed it – we’re the only hotel in Franschhoek to make it onto Condé Nast Traveller’s Gold List 2013, for best hotels in the Middle East and Southern Africa! We’re absolutely thrilled and honoured.

Here’s the write up:

lqf gold list

All things Lionel Smit

Thursday, May 23rd, 2013

Celebrated South African portrait painter, Lionel Smit was honoured earlier in the year with a Ministerial Award from Department of Culture for contribution to Visual Art in South Africa.

lionel portrait

Said Lionel of the achievement: “The award is a celebration of our common heritage. It is a reflection of the values of our vibrant democracy.”

lionel smit

And since then the boundary-breaking artist hasn’t slowed down. With a jam-packed schedule of exhibitions around the globe to look forward to!

EVENTS

This month the travelling artist is in Hong Kong, where his paintings will be featured at the Wonder Works exhibition at The Cat Street Gallery This is a group show featuring works by over 40 artists from all over the world, and will open on 24 May 2013.

Then he heads off in June for the BP National Portrait Award 2013 in London! This is a huge honour, as the process is extremely selective: displayed in the National Portrait Gallery it showcases ‘fifty-five of the most outstanding and innovative new portraits from around the world’.  It opens on 20 June 2013.

Our wandering painter then returns home in September for Chefs who share – the ART of giving, where he’ll join Margot Janse! The event is an elegant black-tie charity dinner, which will be held in the Cape Town City Hall on the 5th of September 2013. The night will feature 14 acclaimed South African chefs, seven knowledgeable sommeliers and seven celebrated artists in aid of youth development, with of course, Lionel Smit.

lionel 2

We have a some of his works on display at is art, come and see the master brush-strokes up close.

Beauty sleep

Tuesday, May 21st, 2013
This summer season has been nothing short of spectacular. The weather
has been glorious in Franschhoek, the town alive with visitors; and it
feels good to know we’ve made so many people happy at both Le Quartier
Français and Delicious. We’ll be closing both hotels for between 18
June and 18 July 2013 for some rejuvenating beauty sleep.
While Le Quartier Français sleeps we’ll be upgrading the auberge
bathrooms and suites. Plus we’ll be transforming The Common Room into
a bar—like one never before seen in Franschhoek; follow us on Twitter and Facebook for updates as we tailor our bar offering that will include out-of-this-world drinks and food.

This summer season has been nothing short of spectacular. The weather has been glorious in Franschhoek, the town alive with visitors; and it feels good to know we’ve made so many people happy at both Le Quartier Français and Delicious. We’ll be closing  for some rejuvenating beauty sleep on 18 June and reopening the hotels on 12 July, and The Tasting Room on 23 July.

While Le Quartier Français sleeps we’ll be upgrading the auberge bathrooms and suites. Plus we’ll be transforming The Common Room into a bar—like one never before seen in Franschhoek; follow us on Twitter and Facebook for updates as we tailor our bar offering that will include out-of-this-world drinks and food.

The team during a recent cocktail brainstorming session for the new bar!

The team during a recent cocktail brainstorming session for the new bar!

Linteloo at Weylandts

Friday, May 17th, 2013
Linteloo
Last night at Weylandts in Green Point was like walking into The Secret Garden of gourmet food. Guests were giving foraging gloves at the door to protect their hands and clothes and instructed literally to dig in!
The night was a celebration of Dutch furniture designer Linteloo, who is also a benefactor of our charity Isabelo, where we feed 800 to 900 children a nutritional breakfast every day! Last night beautiful chairs were auctioned off to raise funds for the cause. Watch this video to find out more about the charity.
Margot Janse and her team of chefs put on a dazzling display, from the moment you entered the contemporary furniture store you were whisked away into another world. It was like Charlie and The Chocolate Factory for grown-ups. There was a wooden tree hung with tubes of truffle that instructed you to smear the paste onto porcini bark; a multitude of colourful textured  ‘balls’—filled with delicious intriguing centres; birds’ nests made out of fried potato, and, and…
Move away from the tree dripping with delicious treasures to a trough filed with edible soil, mushroom and beetroot sponge, buttermilk and Jerusalem artichoke soups in dainty glasses; and tin cans that once opened revealed a pickled ‘roll mop’; and much, much more. Guests were encouraged to literally graze and forage this garden of explosive colour.
The next stop on this food journey was to the cheese table, where a chef diligently shaved fungi-looking slivers of cheese, to be accompanied with fruits suspended in a flower vase like so many marbles. To accompany the cheese, slices of crescent toast hung on another tree made out of nails.
The last installation was a wall covered literally with dessert spoons; each one holding something sweet, like rough and textured edible rocks.
What a night!

Last night at Weylandts in Green Point was like walking into The Secret Garden of gourmet food. Guests were giving foraging gloves at the door to protect their hands and clothes and instructed literally to dig in!

IMG_0325

The night was a celebration of Dutch furniture designer Linteloo, who is also a benefactor of our charity Isabelo, where we feed 800 to 900 children a nutritional breakfast every day! Last night beautiful chairs were auctioned off to raise funds for the cause.  Find out more about the Isabelo Feeding Scheme.

Margot Janse and her team of chefs put on a dazzling display, from the moment you entered the contemporary furniture store you were whisked away into another world. It was like Charlie and The Chocolate Factory for grown-ups. There was a wooden tree hung with tubes of truffle that instructed you to smear the paste onto porcini bark; a multitude of colourful textured  ‘balls’—filled with delicious intriguing centres; birds’ nests made out of fried potato, and, and…

DSC_2326

Move away from the tree dripping with delicious treasures to a trough filed with edible soil, mushroom and beetroot sponge, buttermilk and Jerusalem artichoke soups in dainty glasses; and tin cans that once opened revealed a pickled ‘roll mop’; and much, much more. Guests were encouraged to literally graze and forage this garden of explosive colour.

The next stop on this food journey was to the cheese table, where a chef diligently shaved fungi-looking slivers of cheese, to be accompanied with fruits suspended in a flower vase like so many marbles. To accompany the cheese, slices of crescent toast hung on another tree made out of nails.

The last installation was a wall covered literally with dessert spoons; each one holding something sweet, like rough and textured edible rocks.

What a night!

Head over to our Facebook page for more photos.

Cook Franschhoek!

Thursday, May 16th, 2013

We’ve been waiting for this event all year! Cook Franschhoek takes place mid June and has a programme jam-packed with exciting culinary events. Running over the weekend of 14-16 June 2013, we’re hosting not-to-miss workshops!  Learn to cook with Franschhoek’s chefs and taste with Franschhoek’s winemakers!

Friday & Saturday:
Le Quartier Français @ The Owner’s House & Môreson Hosted by Chef Vanie Padayachee & Dane Friedman

cooking with spices

Create spectacular and fragrant tandoori chicken in the Big Green Egg with spice girl Vanie Padayachee. Temper your own spices and discover Vanie’s family recipe. Taste the tandoori with Indian flatbread and raita, while sipping wine from Môreson.
No of participants 8 @ R370pp

Saturday
Bread & Wine Vineyard Restaurant & Môreson Hosted by Chef Neil Jewell & Clayton Reabow
Wagyu beef – three ways, paired with Môreson Wines.
No of participants 16 @ R275pp

Saturday:
Bread & Wine Vineyard Restaurant & Môreson Hosted by Chef Neil Jewell & Clayton Reabow

Neil and Clayton

Wagyu beef – three ways, paired with Môreson Wines.
No of participants 16 @ R275pp

View the rest of the programme here; make a weekend of it and take advantage of our accommodation specials!

Who’s the pest?

Tuesday, May 14th, 2013
We spotted this insect-eresting menu depicted on a slideshow on Nowness.
“Moth mousse whipped with hazelnut milk, cricket broth with a side of grasshopper garum sauce and a liquorice-glazed ant stick reveal their unexpectedly delicious side in this still-life series by photographer Joss McKinley.’
a
Nowness reports that the Nordic Food Lab, created the ‘experimental menu as part of the Wellcome Collection’s Who’s the Pest? season, a collaboration with a mobile arts “Pestival” in celebration of all things six-legged’.
The Nordic Food Lab is run by René Redzepi of Noma, and sits in a houseboat across the harbour from his restaurant.
According to Nowness, it was ‘born out of Redzepi’s quest to tap into more local and underused ingredients, it is a forum in which chefs meet scientists, chemists and academics on a shared mission to explore the 1,400 untapped wholesome crawling creatures that are edible to man’.a

We spotted this insect-eresting menu depicted on a slideshow on Nowness.

pestival

“Moth mousse whipped with hazelnut milk, cricket broth with a side of grasshopper garum sauce and a liquorice-glazed ant stick reveal their unexpectedly delicious side in this still-life series by photographer Joss McKinley.’

Nowness reports that the Nordic Food Lab, created the ‘experimental menu as part of the Wellcome Collection’s Who’s the Pest? season, a collaboration with a mobile arts “Pestival” in celebration of all things six-legged’.

The Nordic Food Lab is run by René Redzepi of Noma, and sits in a houseboat across the harbour from his restaurant.

According to Nowness, it was ‘born out of Redzepi’s quest to tap into more local and underused ingredients, it is a forum in which chefs meet scientists, chemists and academics on a shared mission to explore the 1,400 untapped wholesome crawling creatures that are edible to man’.

Ingrid Winterbach at is art!

Friday, May 10th, 2013

Are you coming to the Franschhoek Literary Festival? Then make sure to indulge your arty side too. Ingrid Winterbach will be displaying a selection of her paintings on 18 May 2013 at is art. Plus  that artist will also be in attendance and will have a conversation with Lisa van Robbroeck at 2:30pm.

ingrid (2)