Looking for somewhere to take dad on Father’s Day? Bread & Wine at Môreson is just the ticket. Dad will love Neil Jewell’s hand-crafted charcuterie and the estate’s superlative wines! View the latest à la carte menu below.

The Jewell Family - aren't they precious?

Plus, the folks at Môreson have a little present for you. Go for a wine tasting, purchase a case of wine and they’ll throw in a complimentary a bottle of the delicious ‘Miss Molly In My Bed‘!

The menu

Want to take dad somewhere special for Father’s Day lunch? We’re pretty sure he’ll love Neil Jewell’s award-winning charcuterie from Bread & Wine at Môreson!  Start with a cheese and charcuterie platter (make sure to ask about the waygu beef biltong!). Then move onto one of the superb main courses . This is real farm-to-table cuisine, and there’s no chance of dad going hungry at this restaurant.

Plus, the folks at Môreson have a little present for you. Go for a wine tasting, purchase a case of wine and they’ll throw in a complimentary a bottle of the delicious ‘Miss Molly In My Bed‘!

Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard takes place at the NIROX Sculpture Park near the Cradle of Humankind.

The fair promises to be a showcase of some of South Africa’s ‘best contemporary sculpture, combined with the finest food and wine from the Franschhoek Wine Valley’ .

“The Winter Sculpture Fair will provide the perfect city escape, giving visitors the rare opportunity to savour exquisite food and wine produced by Franschhoek’s top chefs and winemakers in the magnificent setting of NIROX – a highly acclaimed sculpture park situated in a 15 hectare private nature reserve,” says Ross Douglas, Director at Artlogic and event organiser.

Grab a glass of superlative Môreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from our family farm will be Neil Jewel, the recent recipient of Eat Out’s Paddock Award for Best Producer. He’ll be flying the flag for Bread and Wine Vineyard Restaurant: and on offer will be a selection of his home-cured meats, plus a pea, Cap Classique, white truffle oil and auricchio cheese risotto.

Tickets for the 2013 Winter Sculpture Fair presented by MasterCard cost R100, and are available from www.webtickets.co.za. Use your MasterCard card to pay and receive a 10% discount on tickets and items at the event. The Fair is open from 11h00 to 17h00 on Saturday, 4 May 2013 and from 10h00 to 17h00 on Sunday, 5 May 2013. For more information, visit www.wintersculpturefair.co.za or follow @ArtlogicSA on twitter.

Americans love to celebrate their food culture, from ‘National Caramel Popcorn Day’ to ‘Animal Crackers Birthday’ (no jokes). Every single day in April has a foodie holiday, on the 11th of the month; they celebrate ‘National Cheese Fondue Day’, and since the days and nights are getting colder we thought we’d celebrate this one with them.

There’s hardly anything more comforting than a bowl of hot melted cheese, right!

We scoured the web, and decided that this recipe from Food & Wine does the fondue justice. Chef Ryan Hardy makes shares a luxurious fondue that’s made with ‘two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and Kirsch), all traditional ingredients.’

Pop into Bread & Wine for the dipping ingredients; crusts of beautiful sourdough bread and saucisson sec, then while you’re there grab a bottle of Môreson Dr Reason Why, it will cut through the richness of the dish and elevate the cheese.

Ingredients:
1 pound Gruyère cheese, coarsely shredded
1/2 pound Emmentaler cheese, coarsely shredded
1 1/2 tablespoons cornstarch
1 garlic clove
1 cup dry white wine
1 tablespoon Kirsch
Salt and freshly ground white pepper
Crusty bread cubes, hard salami and small dill pickles, for serving

Method
In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.

We’re very excited that Franschhoek has just re-launched its Cap Classique Route! The bubbly route includes our family farm, Môreson, as part of 18 producers stretching from Backsberg all the way through to Franschhoek Pass Winery.

Franschhoek Wine Valley said: “Regarded as one of South Africa’s leading Méthode Cap Classique (MCC) producing areas, the Franschhoek Wine Valley has relaunched its MCC route, adding a few more producers to its already celebrated line up. The Valley, renowned for producing outstanding Méthode Cap Classiques, has a total of 18 producers, which includes newcomers Grande Provence, Plaisir de Merle and La Motte.

Franschhoek has been challenging other wine-producing areas in South Africa, with great strides in quality in recent years, and is proud to have many of the most innovative and progressive producers in the country among its wineries. The winemakers responsible for producing these superb MCC’s range from Old World to New World thinking, resulting in a diverse range of wines.”

Visit Franschhoek Wine Valley for more details.

P.S Check out our favourite Franschhoek fizz

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.

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

On Saturday Môreson Wine Farm celebrated the vineyard harvest with their annual festival. Grapes were stomped the old fashioned way to make wine (which will be ready in November); there was sunshine, sticky feet and big grins all around. Afterwards in the beautiful alfresco courtyard of Bread & Wine the guests drank wine and tucked into the harvest buffet. There was light and summery watermelon gazpacho, leek and wild mushroom tart, chicken confit with chestnut and truffle terrine and rump marinated in pinotage that was sliced to order, and plenty more.

Dessert was gooey chocolate torte, three types of cheese, creme frâiché panna cotta, and a peach and almond crumble cake. We can’t wait until next year.

Head on over to our Facebook page to see more photos from the day.

It’s that time of year again…when  teddies with sickly sweet messages populate the shopping aisles, tacky red roses are in artificial bloom, and insecurity reigns. Valentine’s Day is when crass corporations trade on human emotion for commercial success. Enough! Whether you’re loved up or not, how about you celebrate your love for food instead at Bread & Wine Vineyard Restaurant’s Un-Valentine’s Feast! All the cool kids are doing it.

Details:
Are you looking to eat out on the 14th of February 2013 as a non-couple? Do you want to skip the over-priced red roses, tasteless heart-shaped confectionery and Chris de Burgh? On the 14th of February 2013, Neil Jewell will once again prepare a sensational three course dinner where there is only one unbreakable rule … absolutely no tables of two. In fact, to ensure strict enforcement of said unbreakable rule, everyone will be seated at one long and very social table.

For more information, or to reserve yourself a spot at the UnValentine’s Day Feast: Call Tina on +27 21 876 4004 or email us on breadandwine@moreson.co.za

Menu:
Glass of Miss Molly Bubbly on arrival

For the table to share
Water buffalo bresaola, polenta & pickled porcini
Ricotta fritter, mushroom jelly
Poule au pot quail – baby carrots & potato
White chocolate gratin, raspberries & ginger bread ice-cream
CoffeeCost:
R295.00pp

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.

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

Hello summer! Harvest is in full swing in the Franschhoek Valley and Môreson Wine Estate is celebrating with a ‘Blessing of the Harvest Festival’, which will include picking your own grapes and making your own wine, a harvest feast, and drinking plenty of delicious wine, wine, wine.

“Come join in on Saturday the 2nd of February 2013 to try your hand at making wine the old fashioned way. Yes, you’ll handpick your own basket of grapes and then press them using the oldest tools in the winemaking business … your feet.

Once you’re done with your stomping Bread & Wine Vineyard Restaurant will treat you to an unrivalled Harvest Feast. This year you’ll be spoilt for choice with dishes that include: watermelon gazpacho, brown cap mushroom, mascarpone, leek & thyme tart, Italian coleslaw & pancetta, Spier chicken confit, chestnut & truffle terrine, pepper roasted rump and much more. Then there is the wine, oh that delicious wine! With an extensive selection of Môreson and Miss Molly cap classiques and wines you won’t go thirsty. View the full Bread & Wine Harvest Feast menu.

The 2013 Môreson Blessing of the Harvest Festival costs just R450 per person. Included in this price is: a glass of bubbles on arrival, the harvest, stomping, water during your stomping session, Bread & Wine’s Harvest Feast and your own bottle of foot-pressed wine (available for collection in November 2013). ”

The ideal 2013 summer experience for couples, friends and groups. To Book: Call Tina: 021-876 4004 or email breadandwine@moreson.co.za.