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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


  

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:


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