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The dark arts of hamburgery

Are you obsessed with the ultimate burger? Well, then this voyeuristic site is for you: www.pornburger.me. Recently launched, the author’s mission statement, puts his purpose across simply: “My goal? In short; pure carnal pleasure. In long; to concoct, photograph, and devour one sin-tillating burger a week, as an exercise in both my culinary and photographic passions. Lets get weird.”

pornburger

P.s Bread & Wine make a killer burger: Wagyu burger, potato wedges, suet mayonnaise & Klein Rivier parfait…

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


  

Bacon sandwiches cure hangovers

This may seem obvious to anyone who has tried it. But now there’s scientific proof that a bacon sandwich can make you feel better after a night of indulging.

bacon sandwich

Elin Roberts, of Newcastle University’s Centre for Life said: “Bread is high in carbohydrates and bacon is full of protein, which breaks down into amino acids. Your body needs these amino acids, so eating them will make you feel good.”

“Bingeing on alcohol depletes neurotransmitters too, but bacon contains a high level of aminos which tops these up, giving you a clearer head.”

It’s also said that researchers also found a complex chemical interaction in the cooking of bacon produces the winning combination of taste and smell which is almost irresistible.

There you have it. Though, make it a good sandwich. Use the best, most delicious bread, farm butter,  and Neil Jewell’s artisan bacon. That’s it. You don’t need anything else.

Or, let us make it for you at Bread & Wine’s deli counter.

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A recipe for unbelievably delicious drumsticks

At our recent Blessing of the Harvest, Neil Jewell prepared a feast for kings – and appropriately his beautiful drumsticks were medieval hunks of deliciousness. We thought we just have to share his method of preparation with you. Enjoy!

Bread and Wine chicken drumsticks

First up, get the fattest, most free-range/bio-dynamic/organic chicken drumsticks possible.

Method:

Allow two drumsticks per person
Clean drumsticks, removing knuckle & trimming excess skin
Make brine, using 40 gram salt per 1 litre of water
Place drumsticks in brine and leave submerged for 24 hours
Remove from brine and rinse
Place in a vac bag and seal, then poach in sous vide at 65 C for 90 minutes.
Remove, ice bath to cool.
Make a spice crumb using panko crumbs and your choice of spices
Use egg wash & buttermilk and pane the drumsticks
Deep fry to order & enjoy

Allow two drumsticks per person
Clean drumsticks, removing knuckle & trimming excess skin
Make brine, using 40 gram salt per 1 litre of water
Place drumsticks in brine and leave submerged for 24 hours
Remove from brine and rinse
Place in a vac bag and seal, then poach in sous vide at 65 C for 90 minutes.
Remove, ice bath to cool.
Make a spice crumb using panko crumbs and your choice of spices
Use egg wash & buttermilk and pane the drumsticks
Deep fry to order & enjoy.

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


  

They see me walking…

Our family farm Môreson has recently added a walkway, bordered on one side by fragrant lemon trees and on the other by the trickling stream. Just another space to play and dream.

walkway moreson

walkway

photo 4

walkway

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


  

Weddings at Bread and Wine on Môreson

When setting, food and wine combine for the happiest day of your life.
There are many ingredients that make for a beautiful wedding, and as a couple choosing the right venue is paramount.
Bread and Wine on Môreson Wine Estate offers the ultimate trio: setting, food and wine.
Setting
Picture your ceremony on the expansive front lawn: circled by the Franschhoek mountains and stitched in with fragrant lemon trees, it’s a beautiful space to say your vows.
The journey continues on to Bread & Wine for your reception. It can take place in the courtyard under the vine leaf ceiling, complemented with a babbling brook running along the path. Or step inside for a rustic barn-like atmosphere.
Restaurant manager, Tina Jewell will work with your décor team to create an ambience of pure magic, whichever setting you choose.
Food
Executive Chef, Neil Jewell, South Africa’s Charcuterie King is a wizard in the kitchen. The talented chef will meet with you before your big day and conceptualise a menu which is meaningful to you as a couple.
There is no bog-standard set menu here; instead Neil Jewell will create something utterly unique.
What type of food can you expect? Delicious, simple food with fine dining concepts and techniques—and it is fresh, fresh, fresh. The focus is on high quality local produce, artisanal meats and seafood, with heaps of culinary imagination. To get an idea, view the lunch menu here.
Wine
If love were a place, it would be Môreson. Family run and family owned there’s a whole lot of love poured into every single bottle of Môreson wine.
Môreson also produces some of the best Méthode Cap Classiques in the country. So there’s no need to source bubbly for toasts, it’s all here. See the range of MCCs.
The wine estate also produces a range of red and white wines—with a pricing tier to suit most budgets.
Are you hearing those bells? This way to your fairy-tale wedding: contact Tina Jewell on …

When setting, food and wine combine for the happiest day of your life.

There are many ingredients that make for a beautiful wedding, and as a couple choosing the right venue is paramount. Bread and Wine on Môreson Wine Estate offers the ultimate trio: setting, food and wine.

Setting

J&M-0079

Picture your ceremony on the expansive front lawn: circled by the Franschhoek mountains and stitched in with fragrant lemon trees, it’s a beautiful space to say your vows.

The journey continues on to Bread & Wine for your reception. It can take place in the courtyard under the vine leaf ceiling, complemented with a babbling brook running along the path. Or step inside for a rustic barn-like atmosphere.

Restaurant manager, Tina Jewell will work with your décor team to create an ambience of pure magic, whichever setting you choose.

Food

J&M-0216

Executive Chef, Neil Jewell, South Africa’s Charcuterie King is a wizard in the kitchen. The talented chef will meet with you before your big day and conceptualise a menu which is meaningful to you as a couple.

There is no bog-standard set menu here; instead Neil Jewell will create something utterly unique.

What type of food can you expect? Delicious, simple food with fine dining concepts and techniques—and it is fresh, fresh, fresh. The focus is on high quality local produce, artisanal meats and seafood, with heaps of culinary imagination. To get an idea, view the lunch menu here.

Wine

J&M-0222

If love were a place, it would be Môreson. Family run and family owned there’s a whole lot of love poured into every single bottle of Môreson wine.

Môreson also produces some of the best Méthode Cap Classiques in the country. So there’s no need to source bubbly for toasts, it’s all here. See the range of wine here.

The wine estate also produces a range of red and white wines—with a pricing tier to suit most budgets.

Are you hearing those bells? This way to your fairy-tale wedding: contact Tina Jewell on  (021) 876 3692

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


  

Blessing of the Harvest 2014 at Môreson

At Môreson we believe that wine is about 3 things; passion, love and magic. It’s what we put into everything we do, into every bottle of wine we make and it’s what makes our annual Blessing of the Harvest an event not to be missed.

stomping grapes

In 2014, come and join us and delight in making wine the old fashioned way. Handpick your own basket of grapes and then press them using your feet, which are, incidentally, the oldest wine making tools in the business.
As you’ll soon discover wine making is a tiring job. This is why we insist that you join us for a special feast at Bread & Wine, our famous farm restaurant, to finish off a day of Blessing the Harvest. If you’re looking for inspiration, or you’d like to get an idea of what you have to look forward to with your own wine, try some of our award winning wines. They are all guaranteed to quench the thirst you’ve no doubt worked up.
Over lunch, while you’re enjoying your food and relaxing with your wine, give the Blessing of the Harvest label design competition a whirl. Who knows it could be your label design that is selected to adorn the 2014 Blessing of the Harvest bottles.
Most people have such a blast that they come back a year later to partake in another Blessing of the Harvest. They also use this return visit to pick up the wine that they made the previous year, if they haven’t already collected it.
Cost per person R495.00; children between 5-14,t.b.c .  Confirmation of booking by pre-payment only. Should you require further information, or be interested in attending, please contact Tina, at tel. no. 021-876 3692/4004or by fax no. 0866570413 or by email breadandwine@moreson.co.za.
Regrettably no pets.
Date:  1st February 2014
1st FEBRUARY 2014 BLESSING OF THE HARVEST PROGRAMME
10h30 – 11h00 a glass of sparkling wine on arrival
11h00 – 11h45 Hand picking
12h00 – 12h30 Foot stomping
13h00 Label design competition and lunch
17h00 End of daAt Môreson we believe that wine is about 3 things; passion, love and magic. It’s what we put into everything we do, into every bottle of wine we make and it’s what makes our annual Blessing of the Harvest an event not to be missed.

In 2014, come and join us and delight in making wine the old fashioned way. Handpick your own basket of grapes and then press them using your feet, which are, incidentally, the oldest wine making tools in the business.

As you’ll soon discover wine making is a tiring job. This is why we insist that you join us for a special feast at Bread & Wine, our famous farm restaurant, to finish off a day of Blessing the Harvest. If you’re looking for inspiration, or you’d like to get an idea of what you have to look forward to with your own wine, try some of our award winning wines. They are all guaranteed to quench the thirst you’ve no doubt worked up.

Enjoying lunch at Blessing of the Harvest

Over lunch, while you’re enjoying your food and relaxing with your wine, give the Blessing of the Harvest label design competition a whirl. Who knows it could be your label design that is selected to adorn the 2014 Blessing of the Harvest bottles.

Most people have such a blast that they come back a year later to partake in another Blessing of the Harvest. They also use this return visit to pick up the wine that they made the previous year, if they haven’t already collected it.

Cost per person R495.00; children between 5-14,t.b.c .  Confirmation of booking by pre-payment only. Should you require further information, or be interested in attending, please contact Tina, at tel. no. 021-876 3692/4004or by fax no. 0866570413 or by email breadandwine@moreson.co.za.

Regrettably no pets.

1st FEBRUARY 2014 BLESSING OF THE HARVEST PROGRAMME

10h30 – 11h00 a glass of sparkling wine on arrival
11h00 – 11h45 Hand picking
12h00 – 12h30 Foot stomping
13h00 Label design competition and lunch
17h00 End of day

Hop on over here to see more images of last year’s festivities. And here’s what we ate in 2013.

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


  

And, action! It’s the Mastercard bubbly festival!

The Franschhoek Cap Classique and Champagne Festival ‘The ‘Magic of Bubbles’, Presented by MasterCard took place over the weekend of 30 November and 1 December 2013. What a day it was! Let’s take a look back with this beautifully captured video.

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What is Wagyu Beef?

At Bread & Wine, Neil Jewell has been tinkering with luxury meat product Wagyu Beef. On the menu find Wagyu bresoala with amaranth, pickled turnip and horseradish cream and a Wagyu burger served with suet mayonnaise & Klein Rivier parfait.
But what is Wagyu Beef? Neil sources his Wagyu beef from the Freestate. “These days the beef we eat comes from a cow no more than 8 months old, due to farming methods they don’t live much longer,” explains Neil. The Wagyu beef comes from a three-year-old cow and the difference is incredible. It’s beautifully marbled, and it actually tastes like beef!”
Wagyu has been the victim of myth and misconception.  Heralding from Japan, it was said that the cows producing the richly marbled meat were massaged daily while listening to classical music, and then fed beer. There is some truth in the beer – according to Fine Dining Lover it’s more ‘fermented wheat, a by-product from the beer factory’ than say your average Heineken.
Wagyu is the breed of cow, and this aligned with a strategic diet and good farming practices allows for the great quality of beef we can now enjoy on the South African plate.

At Bread & Wine, Neil Jewell has been tinkering with luxury meat product Wagyu Beef. On the menu you’ll find Wagyu bresoala with amaranth, pickled turnip and horseradish cream as well as a Wagyu burger served with suet mayonnaise & Klein Rivier parfait (ask about the delicious Wagyu biltong too).

waygu

But what is Wagyu beef? Neil sources his Wagyu beef from the Freestate. “These days commercial beef comes from a cow no more than 8 months old, due to farming methods they don’t live much longer,” explains Neil. The Wagyu beef comes from a three-year-old cow and the difference is incredible. It’s beautifully marbled, and it actually tastes like beef!”

Wagyu has been the victim of myth and misconception.  Heralding from Japan, it was said that the cows producing the richly marbled meat were massaged daily while listening to classical music, and then fed beer. There is some truth in the beer – according to Fine Dining Lover it’s more ‘fermented wheat, a by-product from the beer factory’ than say your average Heineken.

Simply put: Wagyu is the breed of cow, and this aligned with a strategic diet and good farming practices allows for the great quality of beef we can now enjoy on the South African plate.

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


  

Desserts at Bread & Wine

You’d be right to think that the domain of the Charcuterie King, Bread & Wine, is a  pork fiesta – but along with his more robust dishes Chef Niel Jewell also has a lighter touch, as shown in dishes such as the butter-roasted linefish,  the carrot ravioli, and, and… Plus, he’s a whizz with desserts, crafting delicate dishes with unusual flourishes. Yes, his Royal Porkness Jewell, can be sweet too.

Caramelised apple cheese cake, goats’ cheese sherbet

Caramelised apple cheese cake, goats’ cheese sherbet

Lemon tart with champagne jelly and juicy berries

Lemon tart with champagne jelly and juicy berries

Not in the mood for a proper dessert? Enjoy a plate of homemade sweets with your coffee instead

Not in the mood for a proper dessert? Enjoy a plate of homemade sweets with your coffee instead

See the full menu here.

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


  

How to eat a porcini and duck egg risotto

You decided to come to Bread & Wine for lunch. First good decision.  You spy a porcini and duck egg risotto with brioche on the menu, you order it. Another good decision. You need to make one more choice – what to drink? You wisely choose a golden glass of Solitaire Cap Classique. Now, to eat it.

porcini and duck egg risotto

Perfectly wobbly slow poached duck egg on a bed of creamy risotto

Slice gently into the egg and watch the sun spill out

Slice gently into the egg and watch the sun spill out

The buttery yolk dresses the earthy risotto - now eat!

The buttery yolk dresses the earthy risotto - now eat!

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


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