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The wonderful Wonderbag

We’ve long been fans of the Wonderbag. We use it in our Discover SA Flavours cooking classes, keep food warm for our Isabelo children with it, and much more.
The Wonderbag works by slow-cooking food that has been brought to the boil by conventional methods, without the additional use of electricity or fuel.
Use this revolutionary invention to cook just about anything, from stews and curries to even breakfast porridge. It’s perferct for camping or any kind of outdoor cooking: you can bring your food to boil on a fire after all. Plus, it’s a delicious method as the slow-cooking time draws out intense flavours.
It was invented by South African born, Sarah Collins to help reduce energy consumption during cooking in developing nations while helping families conserve on fuel.
And true to her ethos, for every Wonderbags  sold in the U.S. the company donates one to a family in need in Africa.

We’ve long been fans of the Wonderbag. We use it in our Discover SA Flavours cooking classes, keep food warm for our Isabelo children with it, and much more.

Wonderbag

The Wonderbag works by slow-cooking food that has been brought to the boil by conventional methods, without the additional use of electricity or fuel.

Use this revolutionary invention to cook just about anything, from stews and curries to even breakfast porridge. It’s perfect for camping or any kind of outdoor cooking: you can bring your food to boil on a fire after all. Plus, it’s a delicious method as the slow-cooking time draws out intense flavours.

It was invented by South African born, Sarah Collins to help reduce energy consumption during cooking in developing nations while helping families conserve on fuel.

And true to her ethos, for every Wonderbag sold in the U.S. the company donates one to a family in need in Africa.

Buy it here.

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


  

Culinary classes at LQF

Here at Le Quartier Français our cooking classes are fun, intimate gatherings where everybody takes part and learns our original recipes through actually creating them (rather than just watching a demonstration) under the guidance of our Culinary Concierge, Vanie Padayachee.
Plus, you get to enjoy your creations for lunch, paired with local wines.
Here are our upcoming classes  for 2014
Discover SA Flavours class
02 February 2014
08 February 2014
01 April 2014
Spice Class
21 February 2014
11 March 2014
18 April 2014

Here at Le Quartier Français our cooking classes are fun, intimate gatherings where everybody takes part and learns our original recipes through actually creating them (rather than just watching a demonstration) under the guidance of our Culinary Concierge, Vanie Padayachee. Plus, you get to enjoy your creations for lunch, paired with local wines.

cooking-class-at-LQF

Here are our upcoming classes  for 2014

Discover SA Flavours class
02 February 2014
08 February 2014
01 April 2014

Spice Class
21 February 2014
11 March 2014
18 April 2014

To book contact Louise on +27 21 876 2151 or email her on: louise@lqf.co.za
Posted by: Susan Huxter
Posted in: Cooking Classes, Culinary Concierge, Franschhoek,
comment-notesComments: 0


  

Upcoming cooking classes at LQF

What’s cooking good-looking? Here at Le Quartier Français our cooking classes are fun, intimate gatherings where everybody takes part and learns our original recipes through actually creating them (rather than just watching a demonstration) under the guidance of our Culinary Concierge, Vanie Padayachee.

Plus, you get to enjoy your creations for lunch, paired with local wines.

COOKING classes

Here are our upcoming classes –a nifty idea for a Christmas present for the foodie in your life.

Spice Class
10th of December 2013
18th of April 2014

Discover SA Flavours Class
08th of February 2014

To book contact Louise on +27 21 876 2151 or email her on: louise@lqf.co.za

Posted by: Susan Huxter
Posted in: Cooking Classes, Culinary Concierge, Franschhoek,
comment-notesComments: 0


  

Join Vanie Padayachee at Leopard’s Leap

Join Vanie Padayachee at Leopard’s Leap
This August, chef Vanie Padayachee is taking her ‘Cooking with Spices’ class to Leopard’s Leap. Offering two opportunities to take part on Wednesday, 14 August 2013 (Evening Class and Dinner) and Wednesday, 21 August 2013                    (Morning Class and Lunch), this is not to be missed if you want to learn the secrets of spice from this master Indian chef.
Join The Spice Guru, on a journey of tempering and blending spices while she shares a few of her family secrets and recipes. Born and raised in Durban, her insatiable interest in food started whilst watching her parents, both great cooks, preparing exotic Indian dishes for family gatherings. Her cuisine is also strongly influenced by the rich diversity of cultures found in SA.
Using local and seasonal produce you will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant Durban Chicken Curry, Indian Fried Bread (Roti), light and fluffy Basmati Rice, Fresh Tomato Sambals and Cucumber Raita.
The cooking classes take place in the state-of-the-art Leopard’s Leap kitchen, which accommodates 22 students per class. Each student has his/her own cooking station, with individual stove and utensils. Large-screen television sets give a clear picture of the chef’s instructions and techniques, while each student receives a printed recipe to apply the newly acquired cooking skills at home. Duration is approximately two hours per class.
Meals are complemented by Leopard’s Leap wines best suited to the food prepared, as selected by Leopard’s Leap Cellarmaster, Eugene van Zyl.
For more information visit www.leopardsleap.co.za/experience/cooking-classes/
Book your spot for R650.00 per person
Contact: 021 876 8002 or cooking@leopardsleap.co.za

This August, chef Vanie Padayachee is taking her ‘Cooking with Spices’ class to Leopard’s Leap. Offering the opportunity to take part on Wednesday, 14 August 2013 (Evening Class and Dinner), this is not to be missed if you want to learn the secrets of spice from this master Indian chef.

leopards-leap4-03Apr13-114051

Join The Spice Guru on a journey of tempering and blending spices while she shares a few of her family secrets and recipes. Born and raised in Durban, her insatiable interest in food started whilst watching her parents, both great cooks, preparing exotic Indian dishes for family gatherings. Her cuisine is also strongly influenced by the rich diversity of cultures found in SA.

Using local and seasonal produce you will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant Durban Chicken Curry, Indian Fried Bread (Roti), light and fluffy Basmati Rice, Fresh Tomato Sambals and Cucumber Raita.

cooking with spices

The cooking classes take place in the state-of-the-art Leopard’s Leap kitchen, which accommodates 22 students per class. Each student has his/her own cooking station, with individual stove and utensils. Large-screen television sets give a clear picture of the chef’s instructions and techniques, while each student receives a printed recipe to apply the newly acquired cooking skills at home. Duration is approximately two hours per class.

Meals are complemented by Leopard’s Leap wines best suited to the food prepared, as selected by Leopard’s Leap Cellarmaster, Eugene van Zyl.

For more information visit www.leopardsleap.co.za/experience/cooking-classes/

Book your spot for R650.00 per person. Contact: 021 876 8002 or cooking@leopardsleap.co.za to make it happen.

Posted by: Susan Huxter
Posted in: Cooking Classes,
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


  

What’s cooking good-looking?

What’s cooking good-looking?
We can’t believe it’s almost May… How are your New Year’s resolutions going? If you haven’t managed to go to the gym, drink more water, or whatever you declared on midnight full of ambition…If it was to learn a new skill we can still help you honour that commitment.
We offer a host of cooking classes throughout the year taught by masters in their craft—and we still have some spaces left in the following:
29-Apr-13 Mini Bread-Baking
10-May-13 Spice Class
27-May-13 Discover SA Flavours
08-Jun-13 FULL Bread Baking
25-Aug-13 Discover SA Flavours
01-Oct-13 Discover SA Flavours
For enquiries please contact Louise: louise@lqf.co.za , starting times 10h00

We can’t believe it’s almost May…  How are your New Year’s resolutions going? If you haven’t managed to go to the gym, drink more water, or whatever you declared on midnight full of ambition…If it was to learn a new skill we can still help you honour that commitment.

bread making classes

We offer a host of cooking classes throughout the year taught by masters in their craft—and we still have some spaces left in the following:

29-Apr-13 Mini Bread-Baking
10-May-13 Spice Class
27-May-13 Discover SA Flavours
08-Jun-13 FULL Bread Baking
25-Aug-13 Discover SA Flavours
01-Oct-13 Discover SA Flavours

For enquiries please contact Louise: louise@lqf.co.za , starting times 10h00

cooking with spices

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


  

Win a bread-making experience at Bread & Wine!

Save some dough and enter our competition to win a bread-making experience at Bread & Wine on Môreson Wine Farm! The course kicks off in the morning and you’ll receive your very own apron, recipe book and ingredients. You’ll learn how to make four different types of dough including: focaccia, olive oil brown, sourdough and soda bread. While the scent of your freshly baking bread permeates the air, you’ll be taken on a tasting of Môreson’s premium wines. By now you’ll have worked up an appetite, luckily lunch at country chic restaurant Bread & Wine is on the cards! Enjoy a lip-smacking spread by Neil Jewell, accompanied by your very own breads.

Yes, we’re giving this experience away! Simply like Bread & Wine and Le Quartier Français on Facebook and share this competition, where you’ll find on both Facebook pages, to be in the running. Good luck!

comp 2

Upon arrival each participant will receive their very own apron, recipe book and ingredients
- Each participant will learn how to make four different types of dough including: focaccia, olive oil brown, sourdough and soda bread
- While these breads bake participants get to experience the phenomenal array of award-winning Môreson wines
- Following this tasting lunch is served at Bread & Wine Vineyard Restaurant accompanied by a selection of each participants baked breads
- Take-homes include: recipes and an apron.

We have plenty of other cooking courses on offer!

comment-notesComments:


  

A bread-making experience in the winelands

A bread-making experience in the winelands
Let them eat bread! Knead to relax? Well you don’t need a lot of dough. Ok, yes, too much.
But seriously, the bread-making experience at Bread & Wine Vineyard Restaurant in Franschhoek is just the panacea for city-weary souls. Learn all about bread baking in the leafy surrounds of Moreson Wine Farm. Watch as your creations rise, golden and bubbly, and then tuck into your homemade bread with a country chic lunch at the farm restaurant. And there be wine, plenty of it.
The programme
Start at 09h30 sharp
On arrival you will receive your very own apron, recipe book and ingredients Hands-on, with a bit of guidance you will make 4 different types of dough– focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had
To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Maximum group size 10 people,
Cost per person R700.00 (excludes drinks)
Forthcoming dates:
9th February
23rd February
23rd March
13th April
4th May
8th June

Let them eat bread! Knead to relax? Well you don’t need a lot of dough. Ok, yes, too much.

But seriously, the bread-making experience at Bread & Wine Vineyard Restaurant in Franschhoek is just the panacea for city-weary souls. Learn all about bread baking in the leafy surrounds of Môreson Wine Farm. Watch as your creations rise, golden and bubbly, and then tuck into your homemade bread with a country chic lunch at the farm restaurant. And there will be wine, plenty of it.

bread making classes

The programme

Start at 09h30 sharp
On arrival you will receive your very own apron, recipe book and ingredients Hands-on, with a bit of guidance you will make 4 different types of dough– focaccia, soda bread, sour dough and olive oil brown
We will quench your thirst with water
Lots of laughter to be had
You get to fill, twist and shape different breads
While your breads are baking we send you off to taste the wines
By now you have worked up an appetite
Lunch will be served with some of your very own baked breads
More wine to be had

To book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Maximum group size 10 people,
Cost per person R700.00 (excludes drinks)

Forthcoming dates:
9th February
23rd February
23rd March
13th April
4th May
8th June

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


  

It’s back to school at LQF

Back to school
Cooking school that is! Here at Le Quartier Francais we host a number of cooking classes instructed by masters in their craft, from the spice spectacular with Spice Guru, Vanie Padayachee to a charcuterie course with our very own Charcuterie King, Neil Jewell.  The courses are hands-on, intimate and, well, really, really fun.
So, what’s cooking good-looking?
Cooking with Spices
This cooking course is a journey with chef Vanie Padayachee. Tempering and blending of spices as well as discovering her family recipes. Using local and seasonal produce you and Vanie will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant dishes. Find out more information here.
Dates 10 January 2013 and 12 February 2013, 30 March 2013
Mini South African Flavours
Get introduced to the magic of local produce: A morning dedicated to learning about, as well as cooking with, uniquely South African ingredients. Find out more information here.
Dates 25 August 2013, 01 October 2013
Mini Bread Baking Course
You don’t need a lot of dough to learn how to bake, spend  an affordable day at the enchanting Bread & Wine Vineyard Restaurant on the Môreson Wine Farm for a bread-making experience that’ll leave you inspired and newly skilled. Find out more information here. (We can also arrange a full bread baking class enquire: louise@lqf.co.za)
Dates: 31 January 2013, 18 February 2013, 18 March 2013
Sweet Tarts Class
Join Tina Jewell from Bread and Wine Vineyard Restaurant on Môreson Wine Farm for a hands-on pastry class. You’ll learn to make pâté sucrée, frangipane and crème patisserie. Find out more information here.
Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Neil’s Two Day Charcuterie Course
Join the King of Charcuterie on a two-day course that’ll see you wrestling him for his crown. The workshops cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Find out more information here.
Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Follow us on Twitter for news on our cooking classes, will be promoting new ones throughout the year. Plus please email us at: louise@lqf.co.za for more information, or if you’d like us to keep you updated on upcoming classes.

Cooking school that is! Here at Le Quartier Français we host a number of cooking classes instructed by masters in their craft, from the spice spectacular with Spice Guru, Vanie Padayachee to a charcuterie course with our very own Charcuterie King, Neil Jewell.  The courses are hands-on, intimate and, well, really, really fun.

So, what’s cooking good-looking?

Cooking with Spices
This cooking course is a journey with chef Vanie Padayachee where you’ll temper and blend spices as well as discover her family recipes. Using local and seasonal produce you and Vanie will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant dishes. Find out more information here.

cooking with spices

Dates 10 January 2013 and 12 February 2013, 30 March 2013

Mini South African Flavours
Get introduced to the magic of local produce: A morning dedicated to learning about, as well as cooking with, uniquely South African ingredients. Find out more information here.

south african flavours

Dates 25 August 2013 and 01 October 2013

Mini Bread Baking Course
You don’t need a lot of dough to learn how to bake, spend  an affordable day at the enchanting Bread & Wine Vineyard Restaurant on the Môreson Wine Farm for a bread-making experience that’ll leave you inspired and newly skilled. Find out more information here. (We can also arrange a full bread baking class enquire: louise@lqf.co.za)

bread making

Dates: 31 January 2013, 18 February 2013, and 18 March 2013

Sweet Tarts Class
Join Tina Jewell from Bread and Wine Vineyard Restaurant on Môreson Wine Farm for a hands-on pastry class. You’ll learn to make pâté sucrée, frangipane and crème patisserie. Find out more information here.

tarts

Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za

Neil’s Two Day Charcuterie Course
Join the King of Charcuterie on a two-day course that’ll see you wrestling him for his crown. The workshops cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Find out more information here.

charcuterie

Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za

Follow us on Twitter for news on our cooking classes we will be promoting new ones throughout the year. Plus please email us at:  louise@lqf.co.za for more information, or if you’d like us to keep you updated on upcoming classes.



  

Neil’s Upcoming Charcuterie Workshop

Neil’s super popular Charcuterie Workshops – which take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more.

The next course takes place on the 8th and 9th of September 2011. Space is limited to just 16 participants, per course, so early bookings are essential! To book please contact Tina Jewell on (021) 876 3692 or email: breadandwine@moreson.co.za.

Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek.

Cost: R1950 per person including two delectable lunches. Yum!

P.S. We’re offering special accommodation package is available for participants. For more information please email Louise - louise@lqf.co.za – or call on (021) 876 2151.

Posted by: Sue Huxter
Posted in: Cooking Classes,
comment-notesComments: 0


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