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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,
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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,
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Bread & Wine featured in Country Life Magazine

Stuck for inspiration on what to cook for Christmas lunch? Then grab the December issue of Country Life Magazine. Neil and Tina Jewell of Bread & Wine share simple yet exciting recipes for ‘a long laid-back lunch’.  Think, smoked trout served on a plank with salsa verde, two-way carrot salad with buttered prawns, slow-cooked lamb shoulder and more.

country life

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell, Press, recipes,
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The FoodWineDesign Fair 2013

Neil ‘His Royal Porkness’ Jewell and Môreson Wines are in Joburg for The FoodWineDesign Fair 2013, which is running from 8-10 November.

photo 4

The boutique outdoor market, on the rooftop of the Hyde Park Corner shopping centre features ‘the best local furniture crafters, artisan products, top wine labels, microbreweries and speciality foods.’

“We have a living stand,” says general manager of LQF, Linda Coltart. “One wall is full of flowers and herbs and the other is covered in Polaroid pictures of our guests taking the first bites of the bacon sandwich.”

photo 3 (1)

“We’re launching our new Bacon of the Month Club! We started out with CBC-cured bacon [craft beer]. And today we’ll have Asian-flavoured bacon. On Saturday and Sunday, come and try our Chardonnay-cured bacon as well as our famous original bacon—all grilled on The Big Green Egg.”

Peaked your interest? Go to www.baconofthemonth.co.za. The full website will be going live soon, but on the landing page you’ll find out a bit more about what our Bacon of the Month Club is doing. In addition to this you’ll be able to fill in your email address so that we can make sure you’re kept in the loop regarding launch dates, membership prices and general information about the BEST CLUB EVER.

Remember: if it’s not bacon it’s not kosher.



  

Margot and Neil dish on each other

Both of our restaurants have been nominated once again for The Eat Out Awards. This marks the second time both Bread & Wine and The Tasting Room have appeared on the Top 20 nomination list concurrently – but that’s not all, that year, 2007, both restaurants made it onto the Top 10 Restaurants too! The Tasting Room garnered the number one spot, and Bread & Wine came in at number four!

And, not only are both Margot Janse (The Tasting Room) and Neil Jewell (Bread & Wine) great chefs, but they’re also great friends.

Margot and Neil making bacon together for a story in Good Taste Magazine

Margot and Neil making bacon together for a story in Good Taste Magazine

How long have you been friends?
Neil: Before the grey hair, circa 1999. It was my first service at Bread & Wine, I had been in the country for about 4 days, and some guy comes walking into the kitchen: I’m looking at him, with a ‘who are you and what are you doing in my kitchen glare’. I greet him and he introduces himself as Richard Friedman which means nothing to me at the time (turns out he is Susan Huxter’s brother).

Margot, coming out of the walk-in fridge with a handful of ingredients, catches the exchange and proceeds to collapse laughing, dropping what she had in her hands, onto the floor.

Margot: I remember when Neil and Tina came for their interview. I showed him my very small walk-in fridge and Neil had a little flip out over all our beautiful fresh herbs. I couldn’t believe it, he came from London after all… But he was right! Our produce is and was then already bloody amazing.

Soon after we had one of our very famous chefs and winemaker get-togethers. And, Neil,  after many glasses of wine, wagged his finger and said he was determined to make everything he was going to serve at Bread & Wine himself.

I told him I would love to eat ‘lamb ham’, and so it all began!

Neil is best at…
Margot: PIG! Then being humble and staying enthusiastic.

Margot is best at…
Neil: Thinking on her feet, and being cool under pressure.

Margot’s favourite ingredient is…
Neil: It’s not cauliflower…

Neil’s favourite ingredient is…
Margot: Ummm, PIG?

Describe Margot as a chef in three words
Neil: Determined, gifted, curious

Describe Neil as a chef in three words
Margot: Honest, focused, wicked



  

Restaurant Week at Bread & Wine

Have you heard about Restaurant Week South Africa? Across the country, from 24 October to 3 November, top restaurants will be offering a specially created discounted set menu.

Restaurant Week

This year Bread & Wine is taking part and bookings are a must, as tables are limited.

Two-courses will cost R95 per person:

Salami, green olive tapenade, polenta rocks, followed by home-smoked hake, with bubble & squeak and salsa verde

And while you’re there, try our superb Môreson Wines!

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


  

The Tasting Room & Bread and Wine both nominated AGAIN for the 2013 Eat Out Awards

THE TASTING ROOM AND BREAD&WINE BOTH NOMINATED FOR THE 2013 EAT OUT DSTV FOOD NETWORK RESTAURANT
AWARDS
Eat Out is known as South Africa’s best guide to South Africa’s best food. Additionally they are a directory portal for
restaurants, markets and recipe information and specials. This year marks the 16th
Restaurant Awards.
Anonymous judges have been dining in restaurants across the country in order to nominate 20 finalists. Le Quartier Français’s
lunch time restaurant Bread&Wine – situated on Môreson Wine Estate and part of the Le Quartier family – and world-
renowned in-house dinner restaurant, The Tasting Room, have both been nominated. The Tasting Room has made it onto the
Top 10 eleven times in the 16years that this award has existed. The Tasting Room has also been nominated for the Boschendal
Style Award 2013.
The only female Grand Chef in Africa, Margot Janse, heads up The Tasting Room, and is the Winner of the Eat Out Chef of the
Year Award 2012. Bread&Wine is well known for their Head Chef, Neil Jewell, and his love for charcuterie.
The Awards ceremony will be held on the 10th
restaurants, Chef of Year, the Service Excellence Award and others. They will also reveal the names of the (currently)
anonymous judges.
Abigail Donnelly, Editor for Eat Out, says “Ultimately, however, it’s the food that counts. Taste is the emotional component of
a dish, making it the most vital element. The scorecards show which restaurants excel in flavour and not just the fussy stuff.
Many of our native ingredients have been celebrated, making them the future of South African food”.
annual Eat Out DStv Food Network
of November 2013 in Cape Town, where they will announce the Top 10

We’re beyond thrilled that both of our restaurants have been nominated once again for The Eat Out Awards. This marks the second time both Bread & Wine and The Tasting Room have appeared on the Top 20 nomination list concurrently – but that’s not all, that year, 2007, both restaurants made it onto the Top 10 Restaurants too! The Tasting Room garnered the number one spot, and Bread & Wine came in at number four! We were extremely proud then and we’re proud now! Head over to Eat Out to see the results from 2007.

Margot and Neil making bacon together for a story in Good Taste Magazine

Margot and Neil making bacon together for a story in Good Taste Magazine

Eat Out is known as South Africa’s best guide to South Africa’s best food. Additionally they are a directory portal for restaurants, markets and recipe information and specials. This year marks the 16th Restaurant Awards.

Anonymous judges have been dining in restaurants across the country in order to nominate 20 finalists. Le Quartier Français’s lunch time restaurant Bread&Wine – situated on Môreson Wine Estate and part of the Le Quartier family – and world-renowned in-house dinner restaurant, The Tasting Room, have both been nominated. The Tasting Room has made it onto the Top 10 eleven times in the 16 years that this award has existed. The Tasting Room has also been nominated for the Boschendal Style Award 2013.

The only female Grand Chef in Africa, Margot Janse, heads up The Tasting Room, and is the Winner of the Eat Out Chef of the Year Award 2012. Bread&Wine is well known for their Head Chef, Neil Jewell, and his love for charcuterie.

The Awards ceremony will be held on the 10th of November 2013 in Cape Town, where they will announce the Top 10 restaurants, Chef of Year, the Service Excellence Award and others. They will also reveal the names of the (currently) anonymous judges.

Abigail Donnelly, Editor for Eat Out, says “Ultimately, however, it’s the food that counts. Taste is the emotional component of a dish, making it the most vital element. The scorecards show which restaurants excel in flavour and not just the fussy stuff.  Many of our native ingredients have been celebrated, making them the future of South African food”.

Venue: The Lookout, V&A Waterfront
Event: Eat Out Awards 2013
Date: 10 November 2013
www.lqf.co.za
www.eatout.co.za

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

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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,
comment-notesComments: 0


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