Archive for the ‘Môreson’ Category

Make a Français ’75 this New Year’s Eve

Monday, December 30th, 2013
Wow your guests this New Year’s Eve with our take on classic champagne cocktail the French ’75. We’ve made it our own by using gin infused with Lady Bonin’s Earl Grey Tea—and of course of family farm’s delightful MCC, Miss Molly from Moreson.
Here’s the recipe for you to make at home, or you can come join us for New Year’s Eve at our Lounge Bar and let us make it for you! We have a host of creative cocktails that will surely keep you entertained, view the list here. Not to mention all of our delicious Bar Bites.
Recipe for Français ’75
Lady Bonin’s Earl Grey Tea, Infused Dry Gin, Miss Molly Bubbly, Fresh Lemon, Sugar. Bright & Sparklingly Aromatic, Afternoon Tea at its Best
To start, make the infused gin by adding four teaspoons of Lady Bonin’s loose leaf Earl Grey  to a bottle of Beefeater Gin. We placed the gin in the freezer first and brought it down to -20*c. This allows us great control of the amount of tannins we release from the tea. After about 10 days we remove from the freezer, strain and bottle. (We realise you don’t  have time for this with New Year’s around the corner, but do it today to allow maximum infusion in this short time frame.)
35ml Earl Grey Gin
15ml Fresh Lemon Juice
7.5ml Vanilla Sugar (2:1, sugar: water, slowly steeped with vanilla pods)
Topped with 100ml of Miss Molly MCC
Serve in a champagne flute and garnish with a lemon zest spiral. The drink is thrown from shaker to shaker before topping with MCC; this allows us control over dilution and to further aerate the drink, allowing for a sharper taste.

Wow your guests this New Year’s Eve with our take on classic champagne cocktail the French ’75. We’ve made it our own by using gin infused with Lady Bonin’s Earl Grey Tea—and of course our family farm’s delightful MCC, Miss Molly from Môreson.

Here’s the recipe for you to make at home, or you can come join us for New Year’s Eve at our Lounge Bar and let us make it for you! We have a host of creative cocktails that will surely keep you entertained, not to mention all of our delicious Bar Bites.

Recipe for Français ’75

Matt Roberts

Lady Bonin’s Earl Grey Tea, Infused Dry Gin, Miss Molly Bubbly, Fresh Lemon, Sugar. Bright & Sparklingly Aromatic, Afternoon Tea at its Best

To start, make the infused gin by adding four teaspoons of Lady Bonin’s loose leaf Earl Grey  to a bottle of Beefeater Gin. We placed the gin in the freezer first and brought it down to -20*c. This allows us great control of the amount of tannins we release from the tea. After about 10 days we remove from the freezer, strain and bottle. We realise you don’t  have time for this with New Year’s around the corner, but you can infuse the tea at room temperature which will take about 5 minutes to get the flavour – by freezing though you get a much fresher flavour and satisfying tannic dryness.

35ml Earl Grey Gin
15ml Fresh Lemon Juice
7.5ml Vanilla Sugar (2:1, sugar: water, slowly steeped with vanilla pods)
Topped with 100ml of Miss Molly MCC

Serve in a champagne flute and garnish with a lemon zest spiral. The drink is thrown from shaker to shaker before topping with MCC; this allows us control over dilution and to further aerate the drink, allowing for a sharper taste.

The FoodWineDesign Fair 2013

Friday, November 8th, 2013

Neil ‘His Royal Porkness’ Jewell and Môreson Wines are in Joburg for The FoodWineDesign Fair 2013, which is running from 8-10 November.

photo 4

The boutique outdoor market, on the rooftop of the Hyde Park Corner shopping centre features ‘the best local furniture crafters, artisan products, top wine labels, microbreweries and speciality foods.’

“We have a living stand,” says general manager of LQF, Linda Coltart. “One wall is full of flowers and herbs and the other is covered in Polaroid pictures of our guests taking the first bites of the bacon sandwich.”

photo 3 (1)

“We’re launching our new Bacon of the Month Club! We started out with CBC-cured bacon [craft beer]. And today we’ll have Asian-flavoured bacon. On Saturday and Sunday, come and try our Chardonnay-cured bacon as well as our famous original bacon—all grilled on The Big Green Egg.”

Peaked your interest? Go to www.baconofthemonth.co.za. The full website will be going live soon, but on the landing page you’ll find out a bit more about what our Bacon of the Month Club is doing. In addition to this you’ll be able to fill in your email address so that we can make sure you’re kept in the loop regarding launch dates, membership prices and general information about the BEST CLUB EVER.

Remember: if it’s not bacon it’s not kosher.

Treatment Room Treasures

Thursday, October 10th, 2013

And just like that it’s almost halfway through October! Has this year just rushed passed you in a blur of work and family commitments? Have you made time for yourself?

With the festive season looming ahead, now is the perfect gap to indulge in some me-time with a nourishing, relaxing spa treatment.

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The Treatment Room at Le Quartier Français has a variety of treatments, using DECLEOR – PARIS and AHAVA – THE DEAD SEA, with a range of massages, facials, pedicures, and manicures—for men and women alike. See our Treatment Room Menu here.

Make a day out of it, start with breakfast in The Garden Room, and follow your treatment with craft cocktails and bites in The Lounge Bar.

We’ve also created special packages, known as the Treatment Room Treasures

Digit Therapy
30 min (R 90)
Over worked hands, pencil fingers get the much needed rest! Our therapist focuses on all the muscles in your hands. Loosening the knots and stretching the ligaments.
Digit rotation
Digit massage
Pressure point palm massage

Mothers & Daughters Delight
120 min (R 1 000)
Share special moments with your daughter, while being infused with the rich aromas of citrus extracts. Put the bounce back into your step with a tickle me pink foot massage and colours of varnishes as playful as the rainbow. Feel secure, relaxed and calm while enjoying some well-deserved time with the child you love.

For Mom & Daughter
Facial
Brow shaping
Foot soak and exfoliation
Buff and shape of nails
Reflex on the soles
Varnish of your choice

Couples Massage
120 min (R 990)
The language of love can be expressed in many ways, but in the end, actions speak louder than words. Let your ‘words’ to each other be the journey of touch. In the privacy of your room you will be welcomed by the hint of aromatherapy oils, the sound of soft music, the ambiance created by soft candlelight. Let our professional therapist guide you and your partner through movements and massage techniques while you sip on your glass of Môreson Méthode Cap Classique.

Foot reflexology
Leg & abdomen shiatsu massage
Back, neck and shoulder massage
Digitopressure facial massage
Relaxing scalp therapy
A cold bottle of Môreson Méthode Cap Classique

Klink Awards 2013

Monday, September 2nd, 2013

Bread & Wine Vineyard Restaurant has been nominated in two categories for the #KlinkAwards 2013!  The annual awards were launched by Wine Tourism South Africa, with the objective of inspiring South Africans to explore and enjoy the experiences offered by the country’s winelands.

Klink Vote Now

The first category is Delicious DeliAward for Best Deli on a Wine Farm. The Farm Grocer offers a wealth of artisan charcuterie products, such as saussison sec, hams, Mettwurst and hand-cured bacon. The focus is on utterly delectable and unique products, such as wagyu beef biltong, popcorn dust, peri-peri and dill pickle, macadamia nut dukkah, Berbere Ethiopian spice paste and more. Vote for us here.

neil-clayton-2010-002

The second category is Comfort Zone: Award for casual dining on a Wine Farm, Chef Neil Jewell’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as cocoa-dusted springbok loin, roasted Camembert and celeriac risotto, duck and foie gras pot pie, and much, much more. Vote for us here.

Thank you in advance for your support!

Charcuterie Workshop at Bread & Wine!

Monday, August 26th, 2013

Bread & Wine has some spots open for the Charcuterie Workshop with Neil Jewel on 5th and 6th of September !

IMG_3772 (500x333)

What you need to know:

Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek.
Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury
French style sausage, cooked and air-dried hams, blood sausage and more.
Space is limited to just 16 participants, per course, so early bookings are essential! To
book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za
A Special accommodation package is available at Delicious Hotels for more information
please email Louise on louise@lqf.co.za or call 021 876 8447.
Venue: Bread & Wine Vineyard Restaurant, Môreson Farm, Franschhoek. Cost: R2500 per person.
The workshops – which each take place over two days – cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Space is limited to just 16 participants, per course, so early bookings are essential!  To book please contact Tina Jewell on 021 876 4004 or email breadandwine@moreson.co.za. A Special accommodation package is available at Delicious Hotels for more information please email Louise on louise@lqf.co.za or call 021 876 8447.

Can’t make it to this one? Pop Tina an email to enquire when the next workshop is happening.
charcuterie workshops

Neil’s Charcuterie Programme:
Day 1
1. Registration and  Coffee 09h00/09h30
2. Lesson: Breaking down of the pig carcass by Neil
3. Tea break
4. Lesson: Neil introduces and discusses the nuances of dry curing, brining and more
5. Lunch and a tasting of award-winning wines from Môreson
6. Lesson: Neil demonstrates how to create blood sausage, mortedella and saussison sec, with appropriate tastings
7. Practical: participants create their own fresh sausages.
IMG_3894-1 (500x333)
Day 2
1. Coffee 09h00
2. Lesson: Neil introduces and discusses rilette, confit and base ingredients
3. Discussion: Opportunity to raise any questions regarding the art of charcuterie
that have not yet been covered
4. Lesson: Neil demonstrates how to build an indoor smoker and experiments with mushroom, cheese, pepper or tomato. Participants go on a guided tour of Neils’ smokers, selected wood chips and more
5. Tea break
6. Practical: Tasting of meats, from the maturing room, with Neil

Neil’s Charcuterie Programme includes the following:
• Recipes for all the sausages, hams and other charcuterie produced
• A Bread & Wine Vineyard Restaurant apron.

Head on over to our Facebook page to see more pictures!

Lunch at Bread and Wine Vineyard Restaurant

Thursday, August 8th, 2013

For the ultimate wineland’s experience (we know you love being on a farm),  Bread & Wine on Môreson Wine Estate is our lunchtime restaurant. Part of the Le Quartier Français family, the vineyard restaurant specialises in artisan charcuterie as well as inventive country cuisine.

breadandwine

The rustic eatery is the domain of Charcuterie King, Neil Jewell, who was the recent recipient of The Best Producer in The Paddocks category of The Eat Out DStv Food Network Produce Awards 2013.

charcuterie

Think, hand-crafted bacon made from pasture-reared pigs, a smorgasbord of cured meats, hams and sausages all incorporating local ingredients, including unique products, like the delectable Waygu beef biltong.

Neil’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a unique lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as, coco-dusted springbok loin, roasted Camembert and celeriac risotto, duck and foie gras pot pie, and much more. Click here for the latest menu.

congo

P.s In our lounge & bar, open from noon till 11pm,  we offer cocktails bites, and afternoon teas – no reservations needed!

Feast on Four of Franschhoek’s Fabulous

Wednesday, July 17th, 2013
FOR IMMEDIATE RELEASE
17 July 2013
Feast on Four of Franschhoek’s Fabulous
Get ready Johannesburg, on 24 August 2013, the hidden secrets of Franschhoek will literally be laid out on a table for you to discover.
Feast on Four of Franschhoek’s Fabulous will take place in The Pudding Shop; the name was inspired by a 1960s restaurant in Turkey, ‘a meeting place for hippie travellers’—and now in much the same spirit this eclectic eatery in in Parktown North provides the platform for the meeting of great foodie minds.
The intimate gathering ( a limited amount of tickets will be available), will feature the ‘Charcuterie King’, Neil Jewell from Bread and Wine Vineyard Restaurant,  French cheese guru Lodine Maske from Fromages de France & La Cotte Inn Wine Sales, superlative wines presented by Dane Friedman from his family estate Môreson, and Michael Macaskill with his premium coffee, Terbodore Coffee Roasters.
Think feast; groaning platters of rustic food, decanters of wine and the spirit of discovery and sharing. Though this isn’t any ordinary gathering—be prepared to be transported into another world. Perceptions will be challenged. Without giving away too much of the mystery, the surreal journey through Franschhoek’s Fabulous begins with one of Neil’s creations: egg, bacon and chips served in a glass.
Neil, the recent recipient of Eat Out’s Paddock Award for Best Produce, is a master of his craft. Expect artisan charcuterie made from pasture-reared pork, as well as sophisticated country cuisine—that’s as honest as it is contemporary. Partnered with French cheese by local Franschhoek legend, Lodine (her family have lived in the town since 1945), and with Môreson wine to match, served in generous decanters for bounteous feasting.
Terbodore Coffee will be woven through the spread in a variety of ways, from coffee salt to coffee-smoked vermouth.
Don’t be late for this very important date—the lunch kicks off at noon sharp, and the feast starts exactly on the hour.  Prepare to plunge into a foodie wonderland, without formal structure or tutored tastings, the feast will flow, with all four of the main components complementing and elevating one another.
Mysterious, delicious—this is your invitation down the rabbit hole, and for a ticket price of …, you’ll wake up as if from a dream, wondering just like Alice if it really happened at all.
Tickets: R450 per person, please email Linda Coltart on linda@lqf.co.za
* Due to the nature of the products being used, guests are advised they must eat pork and French cheese, and also drink wine, as the chefs are unable to compensate for dietary requirements.

Get ready Johannesburg, on 24 August 2013, the hidden secrets of Franschhoek will literally be laid out on a table for you to discover.

Feast on Four of Franschhoek’s Fabulous will take place in The Pudding Shop; the name was inspired by a 1960s restaurant in Turkey, ‘a meeting place for hippie travellers’—and now in much the same spirit this eclectic eatery in in Parktown North provides the platform for the meeting of great foodie minds.

neil-clayton-2010-002

The intimate gathering ( a limited amount of tickets will be available), will feature the ‘Charcuterie King’, Neil Jewell from Bread and Wine Vineyard Restaurant,  French cheese guru Lodine Maske from Fromages de France & La Cotte Inn Wine Sales, superlative wines presented by Dane Friedman from his family estate Môreson, and Michael Macaskill with his premium coffee, Terbodore Coffee Roasters.

Think feast; groaning platters of rustic food, decanters of wine and the spirit of discovery and sharing. Though this isn’t any ordinary gathering—be prepared to be transported into another world. Perceptions will be challenged. Without giving away too much of the mystery, the surreal journey through Franschhoek’s Fabulous begins with one of Neil’s creations: egg, bacon and chips served in a glass.

Neil, the recent recipient of Eat Out’s Paddock Award for Best Produce, is a master of his craft. Expect artisan charcuterie made from pasture-reared pork, as well as sophisticated country cuisine—that’s as honest as it is contemporary. Partnered with French cheese by local Franschhoek legend, Lodine (her family have lived in the town since 1945), and with Môreson wine to match, served in generous decanters for bounteous feasting.

Terbodore Coffee will be woven through the spread in a variety of ways, from coffee salt to coffee-smoked vermouth.

Don’t be late for this very important date—the lunch kicks off at noon sharp, and the feast starts exactly on the hour.  Prepare to plunge into a foodie wonderland, without formal structure or tutored tastings, the feast will flow, with all four of the main components complementing and elevating one another.

Mysterious, delicious—this is your invitation down the rabbit hole, and for a ticket price of …, you’ll wake up as if from a dream, wondering just like Alice if it really happened at all.

Tickets: R450 per person, please email Linda Coltart on linda@lqf.co.za

* Due to the nature of the products being used, guests are advised they must eat pork and French cheese, and also drink wine, as the chefs are unable to compensate for dietary requirements.

Bread & Wine for Father’s Day

Friday, June 7th, 2013

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?

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
menu

Father’s Day at Môreson!

Friday, May 31st, 2013
Father’s Day at Môreson
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 game, beef or lamb dishes. 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’!

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.

Neil Jewell's Charcuterie

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 Winter Sculpture Fair 2013

Monday, April 22nd, 2013
The Winter Sculpture Fair 2013
Over the weekend of 4 and 5 May 2013, Franschhoek goes to Johannesburg! The Winter Sculpture Fair 2013 presented by MasterCard will be taking 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 Moreson Wine while browsing the surreal landscape of larger-than-life sculptures.  Also transported from the 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.

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’ .

winter

“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.

neil-clayton-2010-002

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.