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Flour power with Tina Jewell

“Stretch, stretch and pull,” says Tina Jewell. What sounds like directions in a gym class, are actually instructions for kneading dough. A group has gathered around a large wooden table, furiously working balls of sour dough. White flour floats in the air like fine mist
On arrival, eager bakers were given their own Bread & Wine aprons (to take home) and bread you ingredients. First up was the focaccia dough, now the sticky sour dough is being pulled and stretched till malleable. Once ready the dough placed into baskets to prove. While this is happening, the focaccia dough we made earlier comes out to be shaped and dressed. One we simply top with herbs (olive oil and coarse salt will be added just before baking), the other we fill—with pesto, tomatoes that were dried in the kitchen and creamy Danish feta—and fold over.
Then a cloud floats into the room. Okay, a giant bowl of ciabbatta dough. But it may as well be a cloud it’s so pillowy soft. We shape hunks into small breads on a tray.
Our sour dough’s now ready to shape. We turn it out of our baskets and coil the dough like a snake, placing it back into its floury container (the weaving of the basket creates a pretty pattern on the bread once baked).
Then it’s time to go for a wine tasting of Moreson wines, followed by a delicious lunch at Bread & Wine, after all, making bread is hungry work.
Go here for more info about these classes.
Here for a focaccia recipe
And her for Tina’s top bread baking secrets.

“Stretch, stretch and pull,” says Tina Jewell. What sounds like directions in a gym class, are actually instructions for kneading dough. A group is gathered around a large wooden table in Bread & Wine, furiously working balls of sour dough. White flour floats in the air like fine mist.

bread baking class

On arrival, eager bakers were given their own Bread & Wine aprons (to take home) and bread ingredients. First up was the focaccia dough, now the sticky sour dough is being pulled and stretched till malleable. Once ready the dough placed into baskets to prove.

bread baking

While this is happening, the focaccia dough we made earlier comes out to be shaped and dressed. One we simply top with herbs (olive oil and coarse salt will be added just before baking), the other we fill—with pesto, tomatoes that were dried in the kitchen and creamy Danish feta—and folded over.

bread 12

bread 14

Then a cloud floats into the room. Okay, a giant bowl of ciabatta dough. But it may as well be a cloud it’s so pillowy soft. We shape hunks into small breads on a tray.

bread baking

Our sour dough’s now ready to shape. We turn it out of our baskets and coil the dough like a snake, placing it back into its floury container (the weaving of the basket creates a pretty pattern on the bread once baked).

Then it’s time to go for a wine tasting of Môreson wines, followed by a delicious lunch at Bread & Wine, after all, making bread is hungry work.

bread baking

Go here for more info about these classes. Here for a focaccia recipe. And here for Tina’s top bread baking secrets.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Cooking Classes, Tina Jewell,
comment-notesComments: 0


  

Hop aboard the wine tram!

Recently the Bread & Wine team, along with some members from Le Quartier Français went on an educational (read: lots of fun) trip on Franschhoek’s Wine Tram.

tram 2

The group went from the ticketing office to Holden Manz where they enjoyed a wine tasting and cellar tour, then drove up to Dieu Donne to take in the spectacular views. Then, they all jumped aboard after the Wine Tram and went off to Rickety Bridge, more tastings of course followed.

tram 4

The tram’s design is modelled after the open-sided Brill Trams of circa 1890 and seats 32 passengers on eight comfortable benches. ‘Six of the eight benches have flip-over, tram-style seat-backs that allow passengers to enjoy the view in both directions’.

tram 3

There are two tours to take, the Red Line and the Blue Line, plus a host of other activities for specialised routes. Hop on over here to find and more—before you hop aboard.

tram 5

comment-notesComments: 0


  

The Cape Leopard Trust 10th anniversary Fundraising Lunch

Coming up on August, 16; Neil Jewell of Bread & Wine will be cooking at the 10th anniversary Fundraising Lunch of The Cape Leopard Trust: ‘an afternoon of delectable food, light entertainment and fabulous  people’

Cape Leopard Trust

Joining him on the star-chef line-up are Vanessa Marx and Pieter de Jager—and together the three fabulous chefs will’prepare a relaxed family-style lunch’. While local personalities Braam Malherbe and Liezel van der Westhuizen get involved in the kitchen too.

Plus, Elana Afrika-Bredenkamp and Ian Bredenkamp will lead you through the afternoon.

What will Neil be cooking? A silky rendition of Champagne risotto, pea and truffle oil.

Tickets are R1 500 per person and are available via :
Leopard’s Leap Family Vineyards, Lené van der Merwe  at +27 (0)21 876 8002 or email reservations@leopardsleap.co.za / Or Opulent Living at +27 (0)21 433 1699 or email CLT@opulentliving.co.za

Ticket proceeds as well as 100% of the money raised via the auction go directly to The Cape Leopard Trust.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Charity, Chefs, Neil Jewell,
comment-notesComments: 0


  

Bread & Wine’s Certificate of Excellence from Tripadvisor

Certificate of Excellence from Tripadvisor! Thank you to all our guests who reviewed us, the whole team at Le Quartier Français appreciates your feedback – and we hope to see you all again soon!
Want to drop us a review? Find us here on Tripadvisor.

Fantastic news! Bread & Wine – a proud member of the  Le Quartier Français  family – has been awarded a Certificate of Excellence from Tripadvisor! Thank you to all the guests who reviewed the restaurant, the whole team appreciates your feedback – and hope to see you all again soon for charcuterie and wine, wine, wine!

trip

Want to drop them a review? Find them here on Tripadvisor.

Posted by: Susan Huxter
Posted in: Awards, Bread & Wine Vineyard Restaurant,
comment-notesComments: 0


  

A bread-making experience at Bread & Wine on Môreson

Keen to have the scent of baking bread fill your home? Learn from the best baker in town, Tina Jewell  with a bread-making experience at Bread & Wine on Môreson wine farm. (Here are Tina’s top ten secrets of bread baking).
How does it work?
The course will start at 09h30 sharp and on arrival you will receive your very own apron, recipe book and ingredients.
Hands-on, with a bit of guidance you will make 4 different types of dough – focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had
To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Maximum group size 10 people, cost per person R700.00 (excludes drinks)
Dates:
August, 23
September, 13
September, 27
November, 15
December, 6
Plus there’s another option….
MINI – BREAD-MAKING IN THE WINELANDS
This course starts at 10h00 sharp
On arrival you will receive your very own apron and ingredients
Hands-on, with a bit of guidance you will make 2 different types of dough– focaccia & sour dough We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Light lunch will be served with some of your very own baked breads
To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za Maximum group size 10 people, cost per person R425.00 (Excludes drinks)
Dates:
August, 20
September, 2
September, 30
October, 2
October, 18
November, 6
December, 22

Keen to have the scent of baking bread fill your home? Learn from the best baker in town, Tina Jewell  with a bread-making experience at Bread & Wine on Môreson wine farm. (Here are Tina’s top ten secrets of bread baking).

Bread_Making_Collage

How does it work?

The course will start at 09h30 sharp and on arrival you will receive your very own apron, recipe book and ingredients.
Hands-on, with a bit of guidance you will make 4 different types of dough – focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had

To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za Maximum group size 10 people, cost per person R700.00 (excludes drinks)

Dates:
August, 23
September, 13
September, 27
November, 15
December, 6

Plus there’s another option….

MINI – BREAD-MAKING IN THE WINELANDS

This course starts at 10h00 sharp
On arrival you will receive your very own apron and ingredients
Hands-on, with a bit of guidance you will make 2 different types of dough– focaccia & sour dough
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Light lunch will be served with some of your very own baked breads

To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za Maximum group size 10 people, cost per person R425.00 (Excludes drinks)

Dates:
August, 20
September, 2
September, 30
October, 2
October, 18
November, 6
December, 22

Posted by: Sue Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek,
comment-notesComments: 1


  

Banana soufflé, dark chocolate ice cream

The folks at Bread & Wine have done it again. A couple of weeks ago, we introduced you to the prune soufflé with prune & Armagnac ice cream, an absolute stunner of a dessert. Now, please make the acquaintance of this delectable dish: banana soufflé with dark chocolate ice cream, and we’re happy to report Môreson’s Solitare MCC’s is a fine pairing for this dessert too.

What are you waiting for?

souffle

See the rest of the menu here

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant,
comment-notesComments: 0


  

Recipe: 12-hour pulled Karoo lamb shoulder

Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…

Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.

karoo lamb

Slow cooked lamb shoulder
Serves 8

Wine suggestion: Môreson Mata Mata

Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight

Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.

Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.

Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.

Potato crisps
Budget on 1 potato for four people

Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.

Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps

Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecithin.

Or, stuff the unctuous lamb into a  lentil sourdough bun

Recipe
Lentil sourdough

600 gram white bread flour
100 gram rye flour
500 gram French sourdough starter
15 ml salt
40 gram fresh yeast
300 ml water
300 gram lentils, cooked & drained

Dissolve yeast in water, mix with starter. Combine flours, salt & lentils. Add the liquid and work on the dough hook at speed two, till elastic & sticky.Remove dough hook and allow dough to rest covered till doubled in size. Chafe and portion into 120 gram pieces, ball. Cover and prove again till doubled in size. Brush with olive oil. Bake at 200C for 5 minutes, reduce heat to 150C and bake through, 10 minutes.

Recipe: 12-hour pulled Karoo lamb shoulder
Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…
Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.
Slow cooked lamb shoulder
Serves 8
Wine suggestion: Moreson Mata Mata
Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight
Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.
Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.
Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.
Potato crisps
Budget on 1 potato for four people
Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.
Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps
Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecith
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell, recipes,
comment-notesComments: 0


  

Cook Franschhoek 2014

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.
Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.
Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

It’s that time of year again folks; the annual Cook Franschhoek is set to take place on 13 to 15 June: a weekend of interactive and exclusive hands-on demo kitchens and culinary experiences.

Neil Jewell at his most recent charcuterie course at Bread & Wine

Neil Jewell carving away at his most recent charcuterie course at Bread & Wine

Bread & Wine’s theme this year is Snout to Tail: and Chef Neil Jewell has planned a rather cheeky demonstration. The local legend will be making pigs’ cheek bacon; pulled springbok cheek, bone marrow & brioche as well as salmon cheek oysters.

Participating guests will enjoy this sumptuous spread with the equally delectable Môreson Chardonnay.

Taking place on the Sunday, this is a once off demonstration—with limited space—tickets can be booked at www.webtickets.co.za.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Môreson, Neil Jewell,
comment-notesComments: 0


  

Sharpen your knives…

Yesterday was Day One of Neil Jewell’s two-day charcuterie course.

Neil Jewell

The participants gathered in the Farm Grocer and learn how to break down a pig.

The participants gathered in the Farm Grocer and learnt how to break down a pig.

Neil introduces and discusses the nuances of dry curing, brining and more

Neil introduced and discussed the nuances of dry curing, brining and more

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

Time to tuck into a delicious lunch as well as a tasting of award-winning wines from Môreson

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

And tuck in they did! To start: hot smoked salmon, Jerusalem artichoke salad with a walnut dressing

pork fillet with sauerkraut

Followed by... pork fillet with sauerkraut

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

Neil demonstrated how to create blood sausage, mortedella and saussison sec, with appropriate tastings

charcuterie course

And for the practical: participants created their own fresh sausages.

Keen to discover the world of nose-to-tail eating? Join local legend, Neil Jewell on these dates:

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October

12th & 13th June
7th & 8th August
18th & 19th  September
16th & 17th October
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell,
comment-notesComments: 0


  

Recipe: Egg Custard Tart

Want to make mom smile this Mother’s Day? Well of course you do. The folks at Bread & Wine have decided to help you in the smile department with this easy-to-make yet delicious dessert, with free range eggs supplied by good friend Farmer Angus.

Egg Custard Dessert

Sweet pastry

Ingredients
500 gram cake flour
250 gram butter
150 gram castor sugar
2 eggs

Method
Crumb butter, flour & sugar together, add eggs and mix till smooth. Cover in cling film and rest dough in fridge overnight. Roll out and line a 20cm tart ring, leaving a flap over the edge; rest for 20 minutes in the fridge. Then blind bake in a preheated oven at 150 C till golden brown, remove the beans and continue cooking till base is cooked. Remove from oven lightly egg wash base and return to oven for a few minutes to set.

Egg custard

Ingredients
10 egg yolks
450 ml double cream
100 gram castor sugar

Method
In a bowl combine egg yolks & sugar and mix till smooth with a whisk. Bring the cream to the boil, pour over egg & sugar mixture, mix well. Pass through a sieve and skim any foam from the top. Fill the prepared pastry case and cook at 100 C till custard is set with a slight wobble, approximately 30 minutes.

While still hot dust with ground nutmeg. Cool to room temperature before trimming the extra pastry edge and serving.

Serve with vanilla ice cream and poached fruit.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, recipe,
comment-notesComments: 0


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