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ChefSteps – learn to cook online

Want to know how to make the perfect macaroon? Or perhaps you’ve always been interested in the principles of sous vide.
ChefSteps by members of the Modernist Cuisine team is an online portal that encompasses classes on culinary techniques, tips and videos as well as an interactive forum discussing all things gastronomic.

Want to know how to make the perfect macaroon? Or perhaps you’ve always been interested in the principles of sous vide? Well here’s your chance to delve into the minds of celebrated chefs – at the click of a mouse.

ChefSteps-Grant-Crilly-Apple-hsv

ChefSteps was created by members of the Modernist Cuisine team and is an online portal that encompasses classes on culinary techniques, tips and videos as well as an interactive forum discussing all things gastronomic. And it’s free, go on, check it out.

Posted by: Susan Huxter
Posted in: Chefs, Inspiration,
comment-notesComments: 0


  

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



  

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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Chefs who Share raised R1 195 000 for charity!

Earlier in September, Margot Janse took part in charity dinner Chefs Who Share. 14 acclaimed South African chefs – paired in duos –presented seven especially designed menus for the night. Margot was paired with David Higgs from Saxon Hotel and Spa.

“It was an amazing night,” said Margot. “14 chefs all there for the same reason. It was well organised and there was an amazing vibe in the room.

“David Higgs and I have been very good friends for a long time, and it was fabulous working on this function together! We had loads of fun putting the menu together and then finalising all the preparations with 1000km between us.”

ME219

Chefs who Share raised a total of R1 195 000 from ticket sales and an art auction which saw ten art pieces, donated by top South African artists, auctioned off by Cape Town businessman Iain Banner on the night. All proceeds raised by this prestigious event will go to MAD CHARITY (Make a Difference) and Laureus Sport for Good Foundation.

Veggie Boxes piled high with fresh ingredients donated by Woolworths destined for soup kitchens to feed underprivileged children, were also sold on the evening at R1000 per box. Chefs who Share hope to make this an ongoing initiative.

ME502

A dish on the 7-course menu entitled: 'Gone Fishing'

Posted by: Susan Huxter
Posted in: Charity, Chefs, Margot Janse,
comment-notesComments: 0


  

How we say goodbye

Most people love a good food fight. And while us civilians may be stuck with boring things like fruit and vegetables—and if we’re lucky the occasional pie—chefs have an arsenal of wicked things to throw.

Recently our team of chefs bid goodbye to senior chef de partie, Elizabeth Ackermann—with the leftovers of the day. In the mix was oyster vichyssoise from the espuma gun, liquid beetroot and more.

Chef Liz

“Business is business,” said Margot Janse. “But when the day was done the team expressed their farewell feelings…

“Liz is great!” she enthused. “I am very, very proud of how she has grown into an amazing chef over the last three years. She has done a couple of overseas trips with me too. I hope Joburg is ready for her…”

Good luck Liz! We’ll miss you.

Posted by: Susan Huxter
Posted in: Chefs, Franschhoek, Le Quartier Français, Margot Janse,
comment-notesComments: 0


  

Goodbye old kitchen!

Our chefs have been busy, but not in their usual way of prepping, cooking and recipe reading – no, last Sunday night was our last service until we re-open the hotel on 12 July and The Tasting Room on 23 July: find out more about our beauty sleep here.

Head chef, Margot Janse gamely let the chefs artistic visions fly through permanent marker this time, straight onto the tiled walls, as the entire kitchen is going to be redone, revamped and reinvigorated. Over the next couple of weeks we’ll be updating you with the various exciting changes that will be taking place, so as they say, stay tuned!

In the meantime, here are some of the cheffy scribbles.

photo (2)

photo (1)

photo

lawr

Posted by: Susan Huxter
Posted in: Chefs, Le Quartier Français, Tasting Room,
comment-notesComments: 0


  

La Motte’s organic vegetable and herb garden

La Motte’s vegetable gardenWe hugely value our wonderful suppliers, and as such, today we’d like to put the spotlight on fellow Franschhoek chef, Chris Erasmus from La Motte.
We source a wide variety of produce from the estate’s organic vegetable and herb garden, such as rainbow carrots, mustard leaves, edible flowers, leaves and various heirloom and baby vegetables, all grown in the own organic compost.
The produce is available from their farm shop too.

We hugely value our wonderful suppliers, and as such, today we’d like to put the spotlight on fellow Franschhoek chef, Chris Erasmus from La Motte.

la motte garden

We source a wide variety of produce from the estate’s organic vegetable and herb garden, such as rainbow carrots, mustard leaves, edible flowers and various heirloom and baby vegetables, all grown in organic compost.

la motte 3

The produce is available from their farm shop too.

Posted by: Susan Huxter
Posted in: Chefs, The Tasting Room,
comment-notesComments: 0


  

Lamb curry for cold nights

This dish will keep you warm on cold winter nights. Vanie Padayachee, our Spice Guru, has shared a recipe for lamb curry, one of the many dishes she teaches in cooking class Cooking with Spices [http://www.lqf.co.za/cooking-classes/cooking-with-spices.htm]
Recipe
Lamb curry
1kg Boneless lamb – cut into pieces
50ml                    Plain yogurt
1tbsp                    Finely grated ginger
1tbsp                    Garlic – crushed
8                          Curry leaves – optional
2 tbsp                   Curry powder
1 tsp                     Turmeric powder
Place lamb pieces, plain yoghurt, ginger, garlic, curry leaves, curry powder and turmeric into a large bowl and mix well, cover and set aside
50gr                     Butter
75ml                    Oil
½tsp                    Cumin seeds
½tsp                    Coriander seeds
½tsp                    Black mustard seeds
Heat a heavy bottom pot; add in the oil and butter
Temper the spices – cumin, coriander and black mustard seeds (a popping sound)
2                          Onions – thinly sliced
2                          Chilies – thinly sliced
3                          Tomatoes – cut into small dice
Salt
2                          Potatoes – small dice
5gr                      Fresh coriander – roughly chopped
5gr                      Fresh mint – roughly chopped
1tsp                     Garma masala
Add in the onions and chilies
Sauté till onions are light brown
Add in tomatoes and sauté for a few minutes +- 3 minutes
Add in the marinated lamb pieces, season to taste with salt and add in 1 cup water, mix well
Cover with a lid and reduce heat
Add in potatoes and cook for 40 minutes, stirring occasionally
When lamb and potatoes are cooked, sauce is thicken with the starch from the potatoes
Add in chopped coriander, mint and garam masala
Serve with rice or roti
Serves 6 pax

This dish will keep you warm on cold winter nights. Vanie Padayachee, our Spice Guru and chef, has shared a recipe for lamb curry, one of the many dishes she teaches in cooking class Cooking with Spices.

cooking with spices

Recipe

Lamb curry
Serves 6

1kg  Boneless lamb – cut into pieces
50ml Plain yoghurt
1tbsp Finely grated ginger
1tbsp Garlic – crushed
8 Curry leaves – optional
2 tbsp Curry powder
1 tsp Turmeric powder

Place lamb pieces, plain yoghurt, ginger, garlic, curry leaves, curry powder and turmeric into a large bowl and mix well, cover and set aside

50gr Butter
75ml Oil
½tsp Cumin seeds
½tsp Coriander seeds
½tsp Black mustard seeds

Heat a heavy bottom pot; add in the oil and butter. Temper the spices – cumin, coriander and black mustard seeds (a popping sound)

2 Onions – thinly sliced
2 Chilies – thinly sliced
3 Tomatoes – cut into small dice
Salt
2 Potatoes – small dice
5gr Fresh coriander – roughly chopped
5gr Fresh mint – roughly chopped
1tsp Garma masala

Add in the onions and chilies. Sauté till onions are light brown. Add in tomatoes and sauté for a few minutes +- 3 minutes. Add in the marinated lamb pieces, season to taste with salt and add in 1 cup water, mix well .Cover with a lid and reduce heat. Add in potatoes and cook for 40 minutes, stirring occasionally. When lamb and potatoes are cooked, sauce is thickened with the starch from the potatoes add in chopped coriander, mint and garam masala. Serve with rice or roti

Posted by: Susan Huxter
Posted in: Chefs, Cooking Classes, recipe,
comment-notesComments: 0


  

The buzz at The Nordic Food Lab

Bee beer, beeswax ice cream, honey crisps – the gourmet researchers at The Nordic Food Lab have had a hive mentality with their latest experiments.
Said Guillemette Barthouil: “With the exception of honey, bee products are mainly considered medicinal. We eat them not because they are good but because they are good for us. Yet the bee hive produces a wide palette of fascinating flavours, which is rather incredible considering they all come from the same small house and are produced by the same animal.”
And, so the culinary academic spent a few weeks researching the different components in order to make a dessert based solely on ‘the beehive’.
And you can make it too! Head over to their blog for the recipes.  Now all you need is a beehive.
Who are they?
Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Our purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, we investigate old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.

Bee beer, beeswax ice cream, honey crisps – the gourmet researchers at The Nordic Food Lab have had a hive mentality with their latest experiments.

bee

Said Guillemette Barthouil: “With the exception of honey, bee products are mainly considered medicinal. We eat them not because they are good but because they are good for us. Yet the bee hive produces a wide palette of fascinating flavours, which is rather incredible considering they all come from the same small house and are produced by the same animal.”

And, so the culinary academic spent a few weeks researching the different components in order to make a dessert based solely on ‘the beehive’.

bee plate

And you can make it too! Head over to their blog for the recipes.  Now all you need is a beehive.

Who are they?
Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Our purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, we investigate old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.

Posted by: Susan Huxter
Posted in: Chefs, Ingredients, Inspiration, recipe,
comment-notesComments: 0


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