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West coast oysters with lardo, potato crackling and onion

West coast oysters with lardo, potato crackling and onion
Onion Foam
Ingredients –
4 onions, finely chopped
Sprig of thyme
Bay leaf
1 clove garlic, crushed
125 ml chicken stock
500ml milk
2.5ml lemon juice
Method
Sauté the onions, till lightly coloured
Add thyme, bay leaf and garlic
Add chicken stock and milk and bring to the boil
Strain the stock and grate in 1 raw onion
Add lemon juice and season to taste
West coast oysters – cleaned and shucked
Lardo, grated –
Cook over a gentle heat till crispy, drain on tissue paper
1 potato, grated
Sauté over a gentle heat till crispy, drain on tissue paper
Fresh chervil
To serve
Place a sprinkling over lardo and potato on top of loosened oyster and a chervil leaf
Blitz some of the onion stock to make a foam (use some lecithin)
Spoon a generous teaspoon over each oyster

Oyster: bright, briny and beautiful. To be eaten raw, fresh with sea life, to savour the ‘merroir’ of their harvest bed. West Coast oysters are sublime, sweet and plump, with powerful seaweed umami flavour.

Bread and Wine oyster

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” ― Ernest Hemingway, A Moveable Feast

Bread & Wine has shared this recipe for West Coast oysters with lardo, potato crackling and onion

oyster

Onion Foam
4 onions, finely chopped
Sprig of thyme
Bay leaf
1 clove garlic, crushed
125 ml chicken stock
500ml milk
2.5ml lemon juice

Method
Sauté the onions, till lightly coloured. Add thyme, bay leaf and garlic. Add chicken stock and milk and bring to the boil. Strain the stock and grate in 1 raw onion. Add lemon juice and season to taste.

- West coast oysters – cleaned and shucked
- Lardo, grated – Cook over a gentle heat till crispy, drain on tissue paper
- 1 potato, grated – Sauté over a gentle heat till crispy, drain on tissue paper
- Fresh chervil

To serve
Place a sprinkling over lardo and potato on top of loosened oyster and a chervil leaf. Blitz some of the onion stock to make a foam (use some lecithin). Spoon a generous teaspoon over each oyster.

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


  

Bread & Wine’s new menu

Bread & Wine has just re-opened with a brand spanking new kitchen. The entire operation was gutted and refurbished, and fitted with high-end inductors and cooking appliances, including a Big Green Egg for grilling and smoking.

But what would a new kitchen be, without a new menu? Featuring dishes such as, ‘Waygu topside with smoked potato gnocchi’ and ‘Duck and foie gras pot pie with sweetcorn pap’… it’s a winter winner!

menu

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


  

Feast on Four of Franschhoek’s Fabulous

FOR IMMEDIATE RELEASE
17 July 2013
Feast on Four of Franschhoek’s Fabulous
Get ready Johannesburg, on 24 August 2013, the hidden secrets of Franschhoek will literally be laid out on a table for you to discover.
Feast on Four of Franschhoek’s Fabulous will take place in The Pudding Shop; the name was inspired by a 1960s restaurant in Turkey, ‘a meeting place for hippie travellers’—and now in much the same spirit this eclectic eatery in in Parktown North provides the platform for the meeting of great foodie minds.
The intimate gathering ( a limited amount of tickets will be available), will feature the ‘Charcuterie King’, Neil Jewell from Bread and Wine Vineyard Restaurant,  French cheese guru Lodine Maske from Fromages de France & La Cotte Inn Wine Sales, superlative wines presented by Dane Friedman from his family estate Môreson, and Michael Macaskill with his premium coffee, Terbodore Coffee Roasters.
Think feast; groaning platters of rustic food, decanters of wine and the spirit of discovery and sharing. Though this isn’t any ordinary gathering—be prepared to be transported into another world. Perceptions will be challenged. Without giving away too much of the mystery, the surreal journey through Franschhoek’s Fabulous begins with one of Neil’s creations: egg, bacon and chips served in a glass.
Neil, the recent recipient of Eat Out’s Paddock Award for Best Produce, is a master of his craft. Expect artisan charcuterie made from pasture-reared pork, as well as sophisticated country cuisine—that’s as honest as it is contemporary. Partnered with French cheese by local Franschhoek legend, Lodine (her family have lived in the town since 1945), and with Môreson wine to match, served in generous decanters for bounteous feasting.
Terbodore Coffee will be woven through the spread in a variety of ways, from coffee salt to coffee-smoked vermouth.
Don’t be late for this very important date—the lunch kicks off at noon sharp, and the feast starts exactly on the hour.  Prepare to plunge into a foodie wonderland, without formal structure or tutored tastings, the feast will flow, with all four of the main components complementing and elevating one another.
Mysterious, delicious—this is your invitation down the rabbit hole, and for a ticket price of …, you’ll wake up as if from a dream, wondering just like Alice if it really happened at all.
Tickets: R450 per person, please email Linda Coltart on linda@lqf.co.za
* Due to the nature of the products being used, guests are advised they must eat pork and French cheese, and also drink wine, as the chefs are unable to compensate for dietary requirements.

Get ready Johannesburg, on 24 August 2013, the hidden secrets of Franschhoek will literally be laid out on a table for you to discover.

Feast on Four of Franschhoek’s Fabulous will take place in The Pudding Shop; the name was inspired by a 1960s restaurant in Turkey, ‘a meeting place for hippie travellers’—and now in much the same spirit this eclectic eatery in in Parktown North provides the platform for the meeting of great foodie minds.

neil-clayton-2010-002

The intimate gathering ( a limited amount of tickets will be available), will feature the ‘Charcuterie King’, Neil Jewell from Bread and Wine Vineyard Restaurant,  French cheese guru Lodine Maske from Fromages de France & La Cotte Inn Wine Sales, superlative wines presented by Dane Friedman from his family estate Môreson, and Michael Macaskill with his premium coffee, Terbodore Coffee Roasters.

Think feast; groaning platters of rustic food, decanters of wine and the spirit of discovery and sharing. Though this isn’t any ordinary gathering—be prepared to be transported into another world. Perceptions will be challenged. Without giving away too much of the mystery, the surreal journey through Franschhoek’s Fabulous begins with one of Neil’s creations: egg, bacon and chips served in a glass.

Neil, the recent recipient of Eat Out’s Paddock Award for Best Produce, is a master of his craft. Expect artisan charcuterie made from pasture-reared pork, as well as sophisticated country cuisine—that’s as honest as it is contemporary. Partnered with French cheese by local Franschhoek legend, Lodine (her family have lived in the town since 1945), and with Môreson wine to match, served in generous decanters for bounteous feasting.

Terbodore Coffee will be woven through the spread in a variety of ways, from coffee salt to coffee-smoked vermouth.

Don’t be late for this very important date—the lunch kicks off at noon sharp, and the feast starts exactly on the hour.  Prepare to plunge into a foodie wonderland, without formal structure or tutored tastings, the feast will flow, with all four of the main components complementing and elevating one another.

Mysterious, delicious—this is your invitation down the rabbit hole, and for a ticket price of …, you’ll wake up as if from a dream, wondering just like Alice if it really happened at all.

Tickets: R450 per person, please email Linda Coltart on linda@lqf.co.za

* Due to the nature of the products being used, guests are advised they must eat pork and French cheese, and also drink wine, as the chefs are unable to compensate for dietary requirements.

comment-notesComments: 0


  

Bread & Wine for Father’s Day

Looking for somewhere to take dad on Father’s Day? Bread & Wine at Môreson is just the ticket. Dad will love Neil Jewell’s hand-crafted charcuterie and the estate’s superlative wines! View the latest à la carte menu below.

The Jewell Family - aren't they precious?

The Jewell Family - aren't they precious?

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‘!

The menu
menu

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


  

Father’s Day at Môreson!

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‘!

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


  

The Winter Sculpture Fair 2013

The Winter Sculpture Fair 2013
Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard will be taking place at the NIROX Sculpture Park near the Cradle of Humankind.
The fair promises to be a showcase of some of South Africa’s ‘best contemporary sculpture, combined with the finest food and wine from the Franschhoek Wine Valley’
“The Winter Sculpture Fair will provide the perfect city escape, giving visitors the rare opportunity to savour exquisite food and wine produced by Franschhoek’s top chefs and winemakers in the magnificent setting of NIROX – a highly acclaimed sculpture park situated in a 15 hectare private nature reserve,” says Ross Douglas, Director at Artlogic and event organiser.
Grab a glass of superlative Moreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from the farm will be Neil Jewel, the recent recipient of Eat Out’s Paddock Award for Best Producer. He’ll be flying the flag for Bread and Wine Vineyard Restaurant: and on offer will be a selection of his home-cured meats, plus a pea, Cap Classique, white truffle oil and auricchio cheese risotto.
Tickets for the 2013 Winter Sculpture Fair presented by MasterCard cost R100, and are available from www.webtickets.co.za. Use your MasterCard card to pay and receive a 10% discount on tickets and items at the event. The Fair is open from 11h00 to 17h00 on Saturday, 4 May 2013 and from 10h00 to 17h00 on Sunday, 5 May 2013. For more information, visit www.wintersculpturefair.co.za or follow @ArtlogicSA on twitter.

Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard takes place at the NIROX Sculpture Park near the Cradle of Humankind.

The fair promises to be a showcase of some of South Africa’s ‘best contemporary sculpture, combined with the finest food and wine from the Franschhoek Wine Valley’ .

winter

“The Winter Sculpture Fair will provide the perfect city escape, giving visitors the rare opportunity to savour exquisite food and wine produced by Franschhoek’s top chefs and winemakers in the magnificent setting of NIROX – a highly acclaimed sculpture park situated in a 15 hectare private nature reserve,” says Ross Douglas, Director at Artlogic and event organiser.

Grab a glass of superlative Môreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from our family farm will be Neil Jewel, the recent recipient of Eat Out’s Paddock Award for Best Producer. He’ll be flying the flag for Bread and Wine Vineyard Restaurant: and on offer will be a selection of his home-cured meats, plus a pea, Cap Classique, white truffle oil and auricchio cheese risotto.

neil-clayton-2010-002

Tickets for the 2013 Winter Sculpture Fair presented by MasterCard cost R100, and are available from www.webtickets.co.za. Use your MasterCard card to pay and receive a 10% discount on tickets and items at the event. The Fair is open from 11h00 to 17h00 on Saturday, 4 May 2013 and from 10h00 to 17h00 on Sunday, 5 May 2013. For more information, visit www.wintersculpturefair.co.za or follow @ArtlogicSA on twitter.

comment-notesComments: 0


  

Cheese Fondue Day & Recipe

Americans love to celebrate their food culture, from ‘National Caramel Popcorn Day’ to ‘Animal Crackers Birthday’ (no jokes). Every single day in April has a foodie holiday, on the 11th of the month; they celebrate ‘National Cheese Fondue Day’, and since the days and nights are getting colder we thought we’d celebrate this one with them.

There’s hardly anything more comforting than a bowl of hot melted cheese, right!

cheese fondue

We scoured the web, and decided that this recipe from Food & Wine does the fondue justice. Chef Ryan Hardy makes shares a luxurious fondue that’s made with ‘two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and Kirsch), all traditional ingredients.’

Pop into Bread & Wine for the dipping ingredients; crusts of beautiful sourdough bread and saucisson sec, then while you’re there grab a bottle of Môreson Dr Reason Why, it will cut through the richness of the dish and elevate the cheese.

Ingredients:
1 pound Gruyère cheese, coarsely shredded
1/2 pound Emmentaler cheese, coarsely shredded
1 1/2 tablespoons cornstarch
1 garlic clove
1 cup dry white wine
1 tablespoon Kirsch
Salt and freshly ground white pepper
Crusty bread cubes, hard salami and small dill pickles, for serving

Method
In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.

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


  

Wagyu Beef Biltong

Neil Jewell the Charcuterie King is at it again! He’s made, we have no doubt, the world’ s best biltong out of wagyu beef!

“The way food trends are going these days,” says Neil, “is that people are trying to make things as cheaply as possible. I take the opposite approach! I want to make the best product out of the best ingredients.”

The waygu beef is from The Freestate, and Neil says that: “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. This beef came from a three-year-old cow and the difference is incredible. It’s beautifully marbled, and it actually tastes like beef!

Come to Bread & Wine to see for yourself.

waygu

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


  

Neil Jewell scoops best producer in ‘The Paddocks’!

Neil Jewell from Bread & Wine scoops best producer in The Paddocks
category of The Eat Out Produce Awards 2013
The Charcuterie King, Neil Jewell is crowned the best producer in The
Paddocks category of The Eat Out DStv Food Network Produce Awards.
The winners were announced during a night market at The Biscuit Mill in
Woodstock, Cape Town on 15 March 2013. Stands at the night market were be
run by this year’s finalists and winners, showcasing the best of South Africa’s
fresh produce.
The official awards statement: “The Eat Out DStv Food Network Produce
Awards celebrate outstanding, independent South African producers for their
integrity, passion and innovation. Winners are those who deliver a consistently
high quality product that is SA grown or developed using primary produce from
SA. Due care and consideration for both the environment and workforce are
essential criteria. In addition to small producers, we also recognize stores and
markets for their vital role in the process.”
Neil’s passion and commitment to using only the best ingredients coupled with
insatiable creativity makes him a very worthy candidate of this award.
Bread & Wine Vineyard Restaurant on Môreson Farm specialises in fare that
encompasses the best produce Franschhoek has to offer and showcases it in a
beautiful country chic restaurant; paired with the estate’s award-winning wines.
BREAD & WINE VINEYARD RESTAURANT
email: breadandwine@moreson.co.za
phone: +27 21 876 3692

The Charcuterie King, Neil Jewell is crowned the best producer in The Paddocks category of The Eat Out DStv Food Network Produce Awards 2013. The winners were announced during a night market at The Biscuit Mill in Woodstock, Cape Town on 15 March 2013. Stands at the night market were be run by this year’s finalists and winners, showcasing the best of South Africa’s fresh produce.

Neil Jewell

The official awards statement: “The Eat Out DStv Food Network Produce Awards celebrate outstanding, independent South African producers for their integrity, passion and innovation. Winners are those who deliver a consistently high quality product that is SA grown or developed using primary produce from SA. Due care and consideration for both the environment and workforce are essential criteria. In addition to small producers, we also recognize stores and markets for their vital role in the process.”

Neil’s passion and commitment to using only the best ingredients coupled with insatiable creativity makes him a very worthy candidate of this award.

Bread & Wine Vineyard Restaurant on Môreson Farm specialises in fare that encompasses the best produce Franschhoek has to offer and showcases it in a beautiful country chic restaurant; paired with the estate’s award-winning wines.

BREAD & WINE VINEYARD RESTAURANT
email: breadandwine@moreson.co.za
phone: +27 21 876 3692

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


  

Neil Jewell – ‘pig is the best’

Neil Jewell from Bread & Wine has recently made us proud by being featured in Italy’s “Salami Journal” otherwise known as Premiata Salumeria Italianain. Here are the pages!

imageimage (2)

image (3)

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


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