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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


  

Stars, Food, Art

Stars, Food, Art  is a culinary event by luxury hotel group, Sofitel, which takes place in Munich, Lyon, Vienna, London, Dubai and Amsterdam. The latest is at Sofitel Legend The Grand Amsterdam, in Amsterdam: ‘Stars, Food & Art: The Global Edition’ on Friday and Saturday, 2 and 3 November 2012.

Margot Janse will be among the 11 international chefs who will be cooking their signature dishes. Plus, Margot has the additional honour, along with Claire Clark, of being the first women chefs to be ‘exhibiting their culinary creativity’ at the event.

The goal of Stars, Food, Art is to create an event where culture, food, wines and art are united.

starfoodart

During the dinner this year, artist Mariska Meijers will be presenting eleven ‘gigantic mosaic Christmas tree decorations’, each of which is said to represent one of the chefs.

We’re more than sure Margot will do us and South Africa proud.

Posted by: Susan Huxter
Posted in: Chefs, Margot Janse, Travel, stars food art,
comment-notesComments: 0


  

Celebrity Chefs Challenge Dinner

Samp and beans, pilchards, and butternut—these are some of the distinctly South African ingredients four of the country’s top chefs will be cooking with for charity.

psfa

Reuben Riffel, Margot Janse, Duncan Doherty and Neil Jewell are teaming up  to create a six-course menu using only Peninsula School Feeding Association’s (PSFA) staple ingredients.

The Celebrity Chefs Challenge Dinner takes place on Saturday 29 September at The Granger Bay Hotel School Restaurant in Mouille Point, Cape Town. Contact Janine Tilley on janine@psfa.org.za to purchase tickets for the event. Tickets are R370 per person, which will feed one child every school day for a whole year!

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


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