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The Celebrity Chefs Challenge

Feed a child for a year and attend a swanky gourmet evening at the same time. Sound good? On 12 October, The Celebrity Chefs Challenge is back.

peninsula feeding school

“Join celebrity chefs Margot Janse (Le Quartier Français), Chris Erasmus (Pierneef à La Motte Restaurant), Neil Jewell (Bread and Wine) and Reuben Riffel (Reuben’s) for a unique dining experience where they will prepare a six-course menu using only Peninsula School Feeding Association’s staple ingredients such as samp, beans, maize, carrots, lentils and sugar beans.”

All courses will be paired with complimentary wines. Tickets cost only R395, which will cover the cost of feeding a child for a year!

To book your tickets, send your request to Kate at ccc@psfa.co.za

12 October, 6.30pm
Granger Bay Hotel School Restaurant, Mouille Point, Cape Town

PSFA currently feeds 22 000 children daily in 113 schools across the Western Cape. Last year, the Celebrity Chefs Challenge raised over R233 000, feeding over 630 learners for the entire year. For more info please contact us on 021 447 6020.

An auction item list is available to preview. Please email ccc@psfa.co.za to request a copy. Credit card facilities will be available. If you’d like to add items to the auction, please let them know.

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Pork crackling by Neil Jewell

Not much can beat that snap of perfectly made crackling: salty, savoury and moreish, it’s a pig lover’s delight. Eat on its own as a snack, crumble over risotto or pair with moist roast pork.
Ingredients
300gram pork skin (tip: make friends with a good butcher and you’ll get this for cheap, cheap)
7.5 ml pimento
1 star anise
2.5ml nutmeg
2.5 ml cracked black pepper
2.5 ml paprika
Zest and juice of 1 lemon
10ml coarse sea salt
Method
Dry roast spices and grind to a powder. Rub spice and salt into skin. Place in a bag and leave overnight in the fridge. Cook in a low oven, 160 °C on a cooling rack, for 2 ½ hours.

Not much can beat that snap of perfectly made crackling: salty, savoury and moreish, it’s a pig lover’s delight. Eat on its own as a snack, crumble over risotto or pair with moist roast pork.

crackling pork

Delicious roast pork lunch at Bread & Wine

Ingredients
300gr pork skin (tip: make friends with a good butcher and you’ll get this for cheap, cheap)
7.5 ml pimento
1 star anise
2.5ml nutmeg
2.5 ml cracked black pepper
2.5 ml paprika
Zest and juice of 1 lemon
10ml coarse sea salt

Method
Dry roast spices and grind to a powder. Rub spice and salt into skin. Place in a bag and leave overnight in the fridge. Cook in a low oven, 160 °C on a cooling rack, for 2 ½ hours.

Chop and eat!

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Chefs, Neil Jewell, recipes,
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Le Creuset pop-up store set to open at Le Quartier Français!

LE CREUSET POP-UP STORE SET TO OPEN AT LE QUARTIER FRANÇAIS!
“Le Creuset is excited to partner with Le Quartier Français in Franschhoek; it’s our first pop-up
store in South Africa!” said Ben Paine, managing director of the stylish cookware range.
Opening 1 October 2013, the pop-up shop will have a range of Le Creuset’s best sellers – both
new and classic designs in all the bright and bold colours the brand is known for (much like LQF
itself!).
The inaugural shop will also offer Môreson Méthode Cap Classique, and a range of specially
created Le Quartier merchandise designed to complement the Le Creuset products such as:
aprons, recipe cards, notebooks, a bespoke range of knives, and Tina Jewell’s famous fudge
from Bread & Wine.
“We’re thrilled to be hosting a Le Creuset shop,” said Susan Huxter, owner of LQF. “The synergy
between the two brands is fantastic!”
“Le Creuset and Le Quartier are wonderful complements to each other; and the brands live
well together. We love using Le Creuset as part of our everyday service—from the tea cups for
breakfast to the pans in the kitchen. We believe our guests like to live the same way at home as
when they are with us.”
“The pop-up shop suits Franschhoek and gives something special to the locals—who now don’t
have to leave the village in search of the perfect gift.”
—Ends—
[Words: 232]
Event: Le Creuset Pop-up Store Opening
Venue: Le Quartier Français
Date: 1 October 2013
www.lqf.co.za
Enquiries: Robyn – marketing@lqf.co.za / 021 867 2151

Le Creuset is excited to partner with Le Quartier Français in Franschhoek; it’s our first pop-up store in South Africa!” said Ben Paine, managing director of the stylish cookware range. Opening 1 October 2013, the pop-up shop will have a range of Le Creuset’s best sellers – both new and classic designs in all the bright and bold colours the brand is known for (much like LQF itself!).

logo LQF

The inaugural shop will also offer Môreson Méthode Cap Classique, and a range of specially created Le Quartier merchandise designed to complement the Le Creuset products such as: aprons, recipe cards, notebooks, a bespoke range of knives, and Tina Jewell’s famous fudge from Bread & Wine.

“We’re thrilled to be hosting a Le Creuset shop,” said Susan Huxter, owner of LQF. “The synergy between the two brands is fantastic!”

LC

“Le Creuset and Le Quartier are wonderful complements to each other; and the brands live well together. We love using Le Creuset as part of our everyday service—from the tea cups for breakfast to the pans in the kitchen. We believe our guests like to live the same way at home as when they are with us.”

“The pop-up shop suits Franschhoek and gives something special to the locals—who now don’t have to leave the village in search of the perfect gift.”

Event: Le Creuset Pop-up Store Opening
Venue: Le Quartier Français
Date: 1 October 2013
www.lqf.co.za

Enquiries: Robyn – marketing@lqf.co.za / 021 867 2151



  

Neil Jewell’s braai tips for Heritage Day

On 24th of September, South Africans unite across the country over hot coals and open skies for Braai Day aka Heritage Day! It’s a day to celebrate not only our cultural diversity—but our favourite national pastime too, the braai.

Neil Jewell of Bread & Wine, who’s no stranger to open-air cooking, has succinctly shared his top tips for braaiing.

Neil Jewell

Take it away Neil!

Tips:
Use an onion to clean the grid (I learnt this one from my dad!))
Don’t use too many firelighters
Don’t poke the meat with sharp instruments
Don’t overturn your meat
Get the meat out of the fridge early enough so it is at room temperatrure before cooking
If using a basting with sugar in it, use at the end of the cooking process only, or your meat will burn
But most importantly—make sure there’s enough beer in the fridge, before you start braaiing!

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


  

Top 10 bread-baking secrets from Bread & Wine

Breadmaking top 10
- Allow time, bread is meant to be savoured so take the time to make it
- Take into account the quality & age of your flour; the temperature of the day (on colder
days, a warm room (not a hotspot) will encourage the dough to rise better. During warmer
weather, you bread may well rise faster than you expect.
- You have to move the dough –stretch, fold, turn
- Hot hands – do you have them, if yes then a sticky dough will certainly cling to you, the
dough’s’ temperature will also be warmer, so take care not to overwork.
- Oven temperature – start high, often higher than you expect and depending on the total
length of baking time suggested, reduce after  15/20mins and then again after a further 20
mins
- Use water when baking to improve & increase crust & lift within the bread as baking
- For a further depth of flavour especially with sour dough’s, take time – allow the dough to
prove in the fridge from 12 – 72 hours depending. Allow to warm slightly after taking from
the fridge before reshaping for final prove.
- Don’t’ be scared of water, more often the wetter the better!
- Patience – allow the bread to cool at least a little before breaking.
- Ingredients – good quality flour locally Golden Reef & Eureka have what you are looking for

It’s no secret that Bread & Wine makes to-die-for breads—from bubbly sourdoughs, chewy ciabattas and focaccia singing with herbs, to fermented beetroot bread that tastes sweet and earthy and comes in a vivid magenta hue…

Master baker, Tina Jewell, has looked up from the dough for a moment to share her top ten bread baking secrets. Find out more about her bread-making courses.

 The very first bread baked in the new kitchen

1. Allow time, bread is meant to be savoured so take the time to make it
2. Take into account the quality & age of your flour; the temperature of the day (on colder days, a warm room (not a hotspot) will encourage the dough to rise better. During warmer weather, you bread may well rise faster than you expect.
3. You have to move the dough –stretch, fold, turn.
4. Hot hands – do you have them, if yes then a sticky dough will certainly cling to you, the dough’s’ temperature will also be warmer, so take care not to overwork.
5. Oven temperature – start high, often higher than you expect and depending on the total length of baking time suggested, reduce after  15/20mins and then again after a further 20 mins
6. Use water when baking to improve and increase crust and lift within the bread as baking
7. For a further depth of flavour especially with sour dough’s, take time – allow the dough to prove in the fridge from 12 – 72 hours depending. Allow to warm slightly after taking from the fridge before reshaping for final prove.
8. Don’t’ be scared of water, more often the wetter the better!
9. Patience – allow the bread to cool at least a little before breaking.
10. Ingredients – good quality flour locally Golden Reef & Eureka have what you’re looking for.

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


  

Feta, green garlic oil and kitchen dried tomato focaccia

Singing with olive and herbs, focaccia has a culinary history dating back 2000 years. The name is purported to mean hearth or fireside and through the centuries this staple Italy bread has been eaten straight off the coals, warm and crusty, a peasant’s and nobleman’s feast alike.
hearth or fireside so its easy to see what role it had in everyday life throughout the centuries.hearth or fireside so its easy to see what role it had in everyday life throughout the centuries.
Enjoy this recipe for feta, green garlic oil and kitchen dried tomato focaccia from the kitchen of Bread & Wine Vineyard Restaurant.

Singing with olive and herbs, focaccia has a culinary history dating back 2000 years. The name is purported to mean hearth or fireside and through the centuries this staple Italy bread has been eaten straight off the coals, warm and crusty, a peasant’s and nobleman’s feast alike.

focaccia

Enjoy this recipe for feta, green garlic oil and kitchen dried tomato focaccia from the kitchen of Bread & Wine Vineyard Restaurant.

Ingredients
600gr white bread flour
25gr fresh yeast
15ml salt
400ml water
45 ml Olive oil, plus extra

Focaccia

Method
Cream the yeast with 300ml water, add 45ml olive oil. Combine the flour and salt in a bowl, make a well in the centre and pour the yeasted liquid into the well. Draw the flour in, adding the remaining water as needed to make a soft, sticky dough.Knead for 15 minutes to form smooth pliable dough.

Leave to rise for 30 minutes.

For herb focaccia:

Deflate the dough and divide in half, shape each piece into a round and flatten slightly. Top with herbs of your choice – rosemary, lemon thyme and sage work well.

Preheat the oven to 200C. Leave to prove for 30 to 40 minutes. Poke the bread with fingers, drizzle with olive oil and sprinkle with sea salt. Bake for approximately 20 – 30 minutes. Cool on a wire rack.

For filled focaccia:
Deflate the dough and divide in half, shape each piece into a rectangle. Spread the surface with green garlic oil, fill the centre third of the dough with feta and kitchen dried tomatoes. Fold to close like a book, covering the feta and tomatoes with dough, sealing at the ends. Preheat the oven to 200C. Leave to prove for 30 to 40 minutes. Poke the bread with fingers, drizzle with olive oil and sprinkle with sea salt. Bake for approximately 30 minutes. Cool on a wire rack.

300 gram Feta
Green garlic oil
Olive oil
4 peeled garlic cloves
100gr rocket or basil

For the green garlic oil:
Wash the rocket or basil and dry. Then blend together with the garlic and enough olive oil in a food processor, to form a smooth paste.

For the kitchen dried tomatoes:
The day before make your kitchen dried tomatoes, using 4 tomatoes. Cut the tomato into quarters and place on a baking tray. Sprinkle with a small amount of sea salt and dried herbs (thyme or herb de Provance) Leave to dry out in the warming drawer of an oven or an oven that has not been on in the last hour. Allow drying for 24 – 36 hours.

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


  

Charcuterie Workshop at Bread & Wine!

Bread & Wine has some spots open for the Charcuterie Workshop with Neil Jewel on 5th and 6th of September !

IMG_3772 (500x333)

What you need to know:

Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek.
Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury
French style sausage, cooked and air-dried hams, blood sausage and more.
Space is limited to just 16 participants, per course, so early bookings are essential! To
book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za
A Special accommodation package is available at Delicious Hotels for more information
please email Louise on louise@lqf.co.za or call 021 876 8447.
Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek. Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Space is limited to just 16 participants, per course, so early bookings are essential!  To book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za. A Special accommodation package is available at Delicious Hotels for more information please email Louise on louise@lqf.co.za or call 021 876 8447.

Can’t make it to this one? Pop Tina an email to enquire when the next workshop is happening.
charcuterie workshops

Neil’s Charcuterie Programme:
Day 1
1. Registration and  Coffee 09h00/09h30
2. Lesson: Breaking down of the pig carcass by Neil
3. Tea break
4. Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
5. Lunch and a tasting of award-winning wines from Môreson
6. Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
7. Practical: participants create their own fresh sausages.
IMG_3894-1 (500x333)
Day 2
1. Coffee 09h00
2. Lesson: Neil introduces and discusses rilette, confit and base ingredients
3. Discussion: Opportunity to raise any questions regarding the art of charcuterie
that have not yet been covered
4. Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neils’ smokers, selected wood chips and more
5. Tea break
6. Practical: Tasting of meats, from the maturing room, with Neil

Neil’s Charcuterie Programme includes the following:
• Recipes for all the sausages, hams and other charcuterie produced
• A Bread & Wine Vineyard Restaurant apron.

Head on over to our Facebook page to see more pictures!

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


  

Beetroot bread recipe

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” – Tom Robbins

beetroot

Channel the most ‘intense of all the vegetables’ into this easy Beetroot Bread recipe courtesy of Tina Jewell from Bread & Wine.

Beetroot bread

beetroot bread

Ingredients:

* 1.4kg white bread flour
* 70g yeast
* 3tsp fine salt
* 1litre beetroot juice (from raw beetroot through juicer)
* 2tbsp fermented beets
* 50g beetroot leaves – sauté in a hot pan with salt & pepper & butter

Fermented beets
Grate 1000gr of fresh beetroot, add 20gr salt, mix together in a large enough bag. Squeeze bag top and close using string to tie. Leave to ferment in a warm space for about 7 -10 days. Ready to use.

Method
• .combine flour with salt
• Mix beetroot juice with yeast, dissolve together
• Add yeasty beet juice to flour, start to mix in. Add the sautéed beet leaves and fermented beet
• Work on a dough hook until it starts to come together as a ball, shiny & soft
• Cover and prove for 1 hour
• Deflate and divide into 6 even sized balls, shape as desired.
• Prove again till doubled in size
• Bake at 200 C for first 10 minutes bringing temperature down to 180 C for the next 30 mins and 150C while finishing off baking.

Looking for more cooking adventure? Try this recipe for Margot Janse’s beetroot sponge with buttermilk labne.

Beetroot recipe

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


  

Mettwurst from Bread & Wine

When Neil Jewell first went to Australia in 2010 (for winning the SA leg of The Global Pizza Challenge), he went to a small German butchery in Barossa called Steinys Traditional Mettwurst, and discovered mettwurst.

So when he got home, he was inspired to make his own version. Mettwurst is fermented, raw spreadable sausage, and we recommend it be eaten on our fresh sourdough bread. Enquire about it at our deli, or if you’re in Cape Town pop into Frankie Fenner Meat Merchants.

mettwurst

Read below for more about the special butchery Neil discovered:

Steiny’s Traditional Mettwurst specialises in making the full range of small goods for which the Barossa is noted. A family owned company, only traditional methods of smoking and fermentation are used to give a uniquely Barossa product.

With mettwurst as its flagship product, their range includes bacon, pepperoni, lachschinken and other delicious meats, all high in protein and low in fat.  Starting with only the highest quality lean beef and pork, the products are cured and smoked with South Australian Riverland Mallee timber, giving them a unique flavour.

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


  

Lunch at Bread and Wine Vineyard Restaurant

For the ultimate wineland’s experience (we know you love being on a farm),  Bread & Wine on Môreson Wine Estate is our lunchtime restaurant. Part of the Le Quartier Français family, the vineyard restaurant specialises in artisan charcuterie as well as inventive country cuisine.

breadandwine

The rustic eatery is the domain of Charcuterie King, Neil Jewell, who was the recent recipient of The Best Producer in The Paddocks category of The Eat Out DStv Food Network Produce Awards 2013.

charcuterie

Think, hand-crafted bacon made from pasture-reared pigs, a smorgasbord of cured meats, hams and sausages all incorporating local ingredients, including unique products, like the delectable Waygu beef biltong.

Neil’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a unique lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as, coco-dusted springbok loin, roasted Camembert and celeriac risotto, duck and foie gras pot pie, and much more. Click here for the latest menu.

congo

P.s In our lounge & bar, open from noon till 11pm,  we offer cocktails bites, and afternoon teas – no reservations needed!

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