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Chefs Who Share

Chefs Who Share
Two of South Africa’s best chefs, Margot Janse and Peter Tempelhoff, have just returned from London R&C Diner des Grand Chefs – now it’s our country’s turn to host a top gala dinner. Billed as ‘the black tie event of the year’: the dinner will be held in the Cape Town City Hall on Thursday, 5 September 2013 and will feature 14 acclaimed South African chefs, seven knowledgeable sommeliers and seven celebrated artists in aid of youth development.
Presented by Mercedes-Benz South Africa, ‘Chefs who share – the ART of giving’ all the monies from the ticket sales and the proceeds of an art auction will go towards two youth development charities: Make a Difference Foundation (MAD) and Laureus Sport for Good Foundation.
To make the night even more exciting the chefs will be pairing their skills by cooking in duos.
The teams
Margot Janse (The Tasting Room, Franschhoek) & David Higgs (Five Hundred at the Saxon, Johannesburg)
Bertus Basson (Overture Restaurant, Stellenbosch) &  Peter Tempelhoff (Greenhouse at the Cellars-Hohenort, Cape Town)
Rudi Liebenberg (Planet Restaurant, Cape Town) & Christiaan Campbell (Delaire, Stellenbosch) Jackie Cameron (Hartford House, Mooi River, Kwazulu-Natal) & Reuben Riffel (Reuben’s, Franschhoek)
Darren Badenhorst (Grande Provence, Franschhoek) & Chris Erasmus (Pierneef at La Motte, Franschhoek)
Harald Bresselschmidt (Aubergine, Cape Town) & Chantel Dartnall (Mosaic at The Orient, Pretoria)               Marthinus Ferreira (DW Eleven-13, Johannesburg) & George Jardine (Jordan Restaurant, Stellenbosch)
Tickets are available at R3 000 per person. Early booking for individual tickets or entire tables is recommended to secure your preferred chefs for the evening.
For more information visit www.chefswhoshare.com, email tickets@chefswhoshare.com or call Tel: 021-433 1699.

Two of South Africa’s best chefs, Margot Janse and Peter Tempelhoff, have just returned from London for the Relais & Chateaux Diner des Grand Chefs – now it’s our country’s turn to host a top gala dinner. Billed as ‘the black tie event of the year’: the dinner will be held in the Cape Town City Hall on Thursday, 5 September 2013 and will feature 14 acclaimed South African chefs, seven knowledgeable sommeliers and seven celebrated artists in aid of youth development.

Margot will be cooking on the night

Margot will be cooking on the night

Presented by Mercedes-Benz South Africa, ‘Chefs who share – the ART of giving’ all the monies from the ticket sales and the proceeds of an art auction will go towards two youth development charities: Make a Difference Foundation (MAD) and Laureus Sport for Good Foundation.

To make the night even more exciting the chefs will be pairing their skills by cooking in duos.

The teams
Margot Janse (The Tasting Room, Franschhoek) & David Higgs (Five Hundred at the Saxon, Johannesburg)
Bertus Basson (Overture Restaurant, Stellenbosch) &  Peter Tempelhoff (Greenhouse at the Cellars-Hohenort, Cape Town)
Rudi Liebenberg (Planet Restaurant, Cape Town) & Christiaan Campbell (Delaire, Stellenbosch) Jackie Cameron (Hartford House, Mooi River, Kwazulu-Natal) & Reuben Riffel (Reuben’s, Franschhoek)
Darren Badenhorst (Grande Provence, Franschhoek) & Chris Erasmus (Pierneef at La Motte, Franschhoek)
Harald Bresselschmidt (Aubergine, Cape Town) & Chantel Dartnall (Mosaic at The Orient, Pretoria)               Marthinus Ferreira (DW Eleven-13, Johannesburg) & George Jardine (Jordan Restaurant, Stellenbosch)

Tickets are available at R3 000 per person. Early booking for individual tickets or entire tables is recommended to secure your preferred chefs for the evening.

For more information visit www.chefswhoshare.com, email tickets@chefswhoshare.com or call 021-433 1699.

Posted by: Susan Huxter
Posted in: Chefs, Margot Janse,
comment-notesComments: 1


  

Rump of lamb with fresh mint sauce for Easter

Servings: 8
Preparation time: 15 minutes
Cooking time: 8 hours 30 minutes
Ingredients
1 Knorr Lamb or Chicken Stock cube
1tbsp olive oil
1–2tsps finely chopped fresh thyme
8 thin lamb rump steaks
400g peas, either fresh, shelled peas or frozen, boiled until just tender, drained and cooled
1 shallot, finely chopped
Mint Sauce
150g caster sugar
150ml white wine vinegar
15g pack fresh mint
Marco’s note
I make my mint sauce in a particular way. I make a vinegar syrup and mix in blanched mint at the last minute. That’s because I want to maximise the flavour of the mint.
Method
1. First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.
2. Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.
3. Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!
4. Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.
5. Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.
6. Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 1½ minutes either side for medium cooked.
7. Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.
8. Place the cooked peas in a large serving dish and toss through ⅔ of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.
9. Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.

We love this indulgent lamb recipe by celebrated chef Marco Pierre White; it’s the perfect dish to tuck into over Easter weekend.

Rump of lamb with fresh mint sauce
lamb

Servings: 8
Preparation time: 15 minutes
Cooking time: 8 hours 30 minutes

Ingredients
1 Knorr Lamb or Chicken Stock cube
1tbsp olive oil
1–2tsps finely chopped fresh thyme
8 thin lamb rump steaks
400g peas, either fresh, shelled peas or frozen, boiled until just tender, drained and cooled
1 shallot, finely chopped

Mint Sauce
150g caster sugar
150ml white wine vinegar
15g pack fresh mint

Marco’s note
I make my mint sauce in a particular way. I make a vinegar syrup and mix in blanched mint at the last minute. That’s because I want to maximise the flavour of the mint.

Method
1. First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.

2. Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.

3. Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!

4. Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.

5. Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.

6. Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 1½ minutes either side for medium cooked.

7. Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.

8. Place the cooked peas in a large serving dish and toss through ⅔ of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.

9. Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.

Recipe source: www.hellomagazine.com

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


  

Margot Janse in Food & Home magazine

Margot Janse is featured in the April edition of Food & Home at her country home in Franschhoek. The article jumps into her home life, which is punctuated by laughter, champagne, and family.

food and home magazine

The article includes recipes for:
Sticky ‘Farmer Angus’ beef short-ribs
Pickled cucumber and runner beans
Duncan’s Famous Pear Tarte Tatin
Egg yolk ravioli with mushroom ragout
Oysters with sour fig

food and home feature margot janse
Pickled cucumber and runner beans
Posted by: Susan Huxter
Posted in: Chefs, Franschhoek, Margot Janse, Press & Media, magazine, recipe,
comment-notesComments:


  

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:


  

Ingenious and indigenous ingredients

Ingenious and indigenous ingredientsEnter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic. Some of the ingredients are:KapokbosA strain of wild rosemary.NastergalBright, purple berries from a nightshade plant.Num num‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.Eugenia berriesEdible pink-purple berries that offer an unsual flavour profile of both sweet and spice.Baobab fruitThe tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.
Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic. Some of the ingredients are:
Kapokbos
A strain of wild rosemary.
Nastergal
Bright, purple berries from a nightshade plant.
Num num
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Eugenia berries
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
Baobab fruit
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.

Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic.

Some of the ingredients are:
Kapokbos
A strain of wild rosemary.
Nastergal
Bright, purple berries from a nightshade plant.
Num num
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Eugenia berries
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
Baobab fruit
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.

baobab fruit

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


  

Dîner des Grands Chefs 2013

On Monday, April 22; 45 Relais & Châteaux Grands Chefs descend on London for unforgettable culinary experience.
It’s the third edition of the World Culinary Tour, and Grands Chefs will be there from all over the globe, including Margot Janse.
In teams of three, each chef will create a signature course, inspired by the best British produce, ‘resulting in 15 different and never-seen-before menus, prepared live for 600 guests in the magnificent Old Billingsgate’.
The British produce the chefs will be working with:
Appetizer: Devonshire brown rock crab or Cornish lobster
First main course: Gigha halibut or Scottish scallops (diver caught)
Second main course: Aberdeen Angus beef or Rhug Estate Denbighshire chicken
The final two courses will be cheese and pudding.
We can’t wait to see what Margot does with the glorious produce!

On Monday, April 22; 45 Relais & Châteaux Grands Chefs descend on London for unforgettable culinary experience.  It’s the third edition of the World Culinary Tour, Dîner des Grands Chefs 2013; and Grands Chefs will be there from all over the globe, including Margot Janse.

In teams of three, each chef will create a signature course, inspired by the best British produce, ‘resulting in 15 different and never-seen-before menus, prepared live for 600 guests in the magnificent Old Billingsgate’, which overlooks London Bridge. The event will be held in support of  the association Action Against Hunger.

dinner des grand chefs

The British produce the chefs will be working with:
Appetizer: Devonshire brown rock crab or Cornish lobster
First main course: Gigha halibut or Scottish scallops (diver caught)
Second main course: Aberdeen Angus beef or Rhug Estate Denbighshire chicken

The final two courses will be cheese and pudding.

We can’t wait to see what Margot does with the glorious produce!

View the 45 Grands Chefs who will be attending.

Posted by: Susan Huxter
Posted in: Chefs, London, Margot Janse, Relais & Chateaux,
comment-notesComments: 0


  

Amazon Alex

Yesterday, acclaimed Brazilian chef Alex Atala took to the stage at The Design Indaba as a ‘Food Design’ speaker. He seduced the packed room with his passion for Brazil, indigenous ingredients and food philosophy. Some out-takes are:
“Old ideas can be more clever and modern than new ideas. New ideas tend to be driven by innovation, think of the phone to the smart phone.”
“What is creativity for a chef? It’s not doing something that’s not been done. It’s doing something surprising.”
“The best way to be global is to be local.”
At one point Margot Janse joined him on stage, so we asked her a few questions.
What did you do on stage?
Nothing! [laughs]. He said I was his translator, but I didn’t need to translate anything. My Portuguese is great. [laughs again].
How would you describe his cooking style?
He’s my hero, my inspiration. I really appreciate that he so respects his country and is proud of Brazil. He realises he has a responsibility to educate people about the amazing produce and culture. In his speech he spoke about reinventing and making food a surprise; you’re getting something that’s already done, but in a new way—and he shows respect to where it’s come from.
His food is not overdone, and he honours Brazil in such a deep way.
He’s coming to eat at The Tasting Room tonight?
Yes, and everybody is asking me what I’m going to give him. Well, what I usually do! But I’ll start off with suurvygies. I’ve visited his restaurant, D.O.M in Brazil many times and I’ve given him baobab and buchu already!
What Brazilian ingredients piqued your interest?
All the strange and unbelievable things from the Amazon; from the wetland plant priprioca which he uses in desserts as you would vanilla, to jambu root which literally tastes  electric.

Yesterday, acclaimed Brazilian chef Alex Atala took to the stage at The Design Indaba as a ‘Food Design’ speaker. He seduced the packed room with his passion for Brazil, indigenous ingredients and food philosophy. Some out-takes are:

“Old ideas can be more clever and modern than new ideas. New ideas tend to be driven by innovation, think of the phone to the smart phone.”

“What is creativity for a chef? It’s not doing something that’s not been done. It’s doing something surprising.”

“The best way to be global is to be local.”

alex atala

At one point Margot Janse joined him on stage, so we asked her a few questions.

What did you do on stage?
Nothing! [laughs]. He said I was his translator, but I didn’t need to translate anything. My Portuguese is great. [laughs again].

How would you describe his cooking style?
He’s my hero, my inspiration. I really appreciate that he so respects his country and is proud of Brazil. He realises he has a responsibility to educate people about the amazing produce and culture. In his speech he spoke about reinventing and making food a surprise; you’re getting something that’s already done, but in a new way—and he shows respect to where it’s come from.

His food is not overdone, and he honours Brazil in such a deep way.

He’s coming to eat at The Tasting Room tonight?
Yes, and everybody is asking me what I’m going to give him. Well, what I usually do! But I’ll start off with suurvygies. I’ve visited his restaurant, D.O.M many times and I’ve given him baobab and buchu already!

What Brazilian ingredients piqued your interest?
All the strange and unbelievable things from the Amazon; from the wetland plant priprioca which he uses in desserts as you would vanilla, to jambu root which literally tastes  electric.

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


  

Taste of Mumbai

Taste of Mumbai
Margot Janse will be representing South Africa at the first ever Taste of Mumbai in India.
Taking place on 22 February in the South Mumbai neighbourhood of Marine Lines the Taste of Mumbai festival will be a the three-day outdoor event showcasing fine dining food stalls as well as suppliers of local, imported, and artisanal culinary products. The Mumbai format will be almost identical to that of Taste of London, just on a much smaller in scale. The organisers say they’ve chosen 12 high-end restaurants (ten from within India, two from overseas) to showcase their food at the event.
This festival first originated in London in 2004, and is now held in 15 cities across the world, including Cape Town and Joburg.
Follow Lequaf on Twitter for updates from the festival.

Margot Janse will be representing South Africa at the first ever Taste of Mumbai in India.

Taking place on 22 February in the South Mumbai neighbourhood of Marine Lines the Taste of Mumbai festival will be a the three-day outdoor event showcasing fine dining food stalls as well as suppliers of local, imported, and artisanal culinary products. The Mumbai format will be almost identical to that of Taste of London, just on a much smaller in scale. The organisers say they’ve chosen 12 high-end restaurants (ten from within India, two from overseas) to showcase their food at the event.

This festival first originated in London in 2004, and is now held in 15 cities across the world, including Cape Town and Joburg.

rabbit

Follow Lequaf on Twitter for updates from the festival.

Posted by: Susan Huxter
Posted in: Chefs, Festival, Margot Janse, Taste of Mumbai,
comment-notesComments: 1


  

Something About Mushrooms

Nouvelle Mushrooms is South Africa’s largest producer and supplier of exotic mushrooms – and we use their fabulous fungi in our restaurant kitchens. They’ve recently put together a cookbook, Something About Mushrooms, and it features 14 award winning chefs who all use Nouvelle Mushrooms as their supplier.

The book includes a recipe from our own award winning chef, Margot Janse, and will be available to purchase on their website soon: http:www.nouvelle.za.net

Something About Mushrooms
Nouvelle Mushrooms is South Africa’s largest producer and supplier of exotic mushrooms – and we use their fabulous fungi in our restaurant kitchens. They’ve recently put together a cookbook, Something About Mushrooms, and it features14 award winning chefs who all use Nouvelle Mushrooms as their supplier.
The book includes a recipe from our own award winning chef, Margot Janse, and will be available to purchase on their website soon: http://www.nouvelle.za.net/
Why did the Mushroom get invited to all the parties?
…. Because he’s a fungi…

something about mushrooms

Why did the mushroom get invited to all the parties? …. Because he’s a fungi…

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


  

Chefs Feed

“Want to know where Wolfgang Puck goes for sushi or where Thomas Keller goes for pasta?”

Now this is a mobile app we can get our teeth stuck into. Chefs Feed is a FREE iPhone app with restaurant recommendations from the world’s best chefs. The app tells you where to go and what to order based on the personal recommendations of over 500 top chefs from 16 foodie cities.

Each dish offers insightful chef reviews, plus you can track, plan, and share your restaurant experiences with friends and followers.

For more info visit: www.chefsfeed.com

chefs feed

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


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