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Môreson’s Blessing of the Harvest Festival – what a day!

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.

blessing of the harvest - moreson

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.

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


  

Un-Valentine’s Feast at Bread & Wine Vineyard Restaurant

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.

valentine's day 2013

Are you looking to eat out on the 14th of February as a non-couple? Do you want to skip the over-priced red roses, tasteless heart-shaped confectionary and Chris de Burgh?
Well then you should join Bread & Wine for their annual Un-Valentine’s Day Feast!
On the 14th of February 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.
14th February 2013
Un valentines feast
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

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

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


  

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


  

The Môreson Blessing of the Harvest Festival

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 making your own wine the old-fashioned way, a harvest feast, and wine, wine, wine.

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.

blessing of the harvest festival

“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.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Môreson, Wine,
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.



  

Festive Franschhoek Fizz

Festive fizz from Franschhoek
“One glass of champagne and I smile, two and I grin, but three I’m ever so ready to sin.”
We foresee a lot of bubbly in the future! Christmas and New Year’s Eve are just around the corner, and no celebration is complete without festive fizz.  Here are some of our favourites from the Franschhoek Valley
We love Môreson’s range of bubblies. For New Year’s Eve indulge in the
Môreson One Vintage Méthode Cap Classique 2007. http://www.moreson.co.za/products-page/methode-cap-classique/moreson-one-2007-vintage-methode-cap-classique/
Or grab a magnum of Miss Molly for R145! A steal deal for this delicious MCC, ‘highlights of citrus – specifically lemon and lime – with a hint of pineapple. This is all supported by biscuity and yeasty undertones.’
Morena MCC also has a stellar range of sparkle. http://www.morena-mcc.com/ For something different try the Morena Ancienne Brut it’s made in the traditional way with aged brandy in the dosage.
On the pink side of life, the Graham Beck Brut Rose is all strawberries and cream. http://www.grahambeckwines.co.za/ And the Colmant Cap Classique Brut Chardonnay will wake up the palate before the Christmas feast with its lemony, floral and green apple notes

“One glass of champagne and I smile, two and I grin, but three I’m ever so ready to sin.”

We foresee a lot of bubbly in the future! Christmas and New Year’s Eve are just around the corner, and no celebration is complete without festive fizz.  Here are some of our favourites from the Franschhoek Valley. We love Môreson’s range of bubblies. For New Year’s Eve indulge in the Môreson One Vintage Méthode Cap Classique 2007, a sensational blend of chardonnay and pinot noir, this elegant sparkler is the toast with the most.

moreson

Or grab a magnum of Miss Molly for R145! A steal deal for this delicious MCC, that has ‘highlights of citrus – specifically lemon and lime – with a hint of pineapple. This is all supported by biscuity and yeasty undertones.’

Morena MCC also has a stellar range of sparkle.  For something different try the Morena Ancienne Brut it’s made in the traditional way with aged brandy in the dosage.

On the pink side of life, the Graham Beck Brut Rose is all strawberries and cream supported by buttery brioche.  And the Colmant Cap Classique Brut Chardonnay will wake up the palate before the Christmas feast with its lemony, floral and green apple notes.

Posted by: Susan Huxter
Posted in: Franschhoek, Môreson,
comment-notesComments:


  

The future looks golden for Chardonnay at Môreson

“We’re moving forward into the future with Chardonnay,” says winemaker Clayton Reabow.
Clayton addresses these prophetic words to the assembled gaggle of wine lovers at Bread & Wine. We’ve been invited to a tasting of Môreson’s new vintages paired with a smorgasbord from chef Neil Jewell. As a precursor to the event we’re being treated to a special tasting of three golden girls; a bubbly, a 2010 Chardonnay, and a straw wine made solely from Chardonnay grapes. “The idea,” continues Clayton “is to start building a portfolio based around the grape.”
“This Méthode Cap Classique,’ he says holding a golden flute up to the light, “shows the length of our local bubbly, and it’s a move away from secondary characteristics. I’m a firm believer in fresh sparkling wines that are allowed to mature and naturally pick up other flavours—and to not smell like bread and yeast immediately.” The bubbly is a 2005 vintage Blanc de Blanc—pure Chardonnay goodness.
The next wine is a showstopper. A 2010 Chardonnay called FYM (Foxtrot Yankee Mike), named for ‘Richard’s passion for flying and chardonnay’. Made with100% new oak the wine can age for 5 to 10 years in the bottle. Only 100 cases have been made of this special wine.
“This one’s a bit of an enigma,” says Clayton, we moved onto the dessert wine now. “We set ourselves a challenge; a sticky made from Chardonnay grapes doesn’t usually work…” The straw wine was made with Chardonnay grapes, from a 25-year-old vineyard, which were desiccated on the vine.
Starters are spiralling out of the kitchen now; pale pink sardine sorbet in a parmesan cone matches the Môreson Sauvignon Blanc 2012 like a dream. Cured salmon belly with crispy skin and cucumber foam follows, paired with Môreson Dr Reason Why 2012. The unwooded Chardonnay tastes of vanilla and lime.
Next up is a casual affair of artisan baguette, which is baked on the property, served with saussison sec (the sausage is also cured in-house), and beurre noisette (burnt butter) – all this is washed down with Môreson Premium Chardonnay 2011; a meal in itself it’s so utterly rich and decadent.
We move onto the reds; Môreson Pinotage 2011 paired with quail drumsticks and sweet breads, Môreson Mata Mata 2010 is an indulgent match for cardamom salami and oxtail bone marrow gratin.
The meal is wound up with the silky Môreson Magia 2007 (Bordeaux blend) and a punchy Caesar salad. Fast on its heels is the estate’s seductive Môreson Cabernet Franc 2010 paired with spice-infused dark chocolate truffles.
Visit their website for more information on Môreson wines as well as on Bread & Wine Vineyard Restaurant.

“We’re moving forward into the future with Chardonnay,” says winemaker Clayton Reabow.

Clayton addresses these prophetic words to the assembled gaggle of wine lovers at Bread & Wine. We’ve been invited to a tasting of Môreson’s new vintages paired with a smorgasbord from chef Neil Jewell. As a precursor to the event we’re being treated to a special tasting of three golden girls; a bubbly, a 2010 Chardonnay, and a straw wine made solely from Chardonnay grapes. “The idea,” continues Clayton “is to start building a portfolio based around the grape.”

DSC_9200

“This Méthode Cap Classique,’ he says holding a golden flute up to the light, “shows the length of our local bubbly, and it’s a move away from secondary characteristics. I’m a firm believer in fresh sparkling wines that are allowed to mature and naturally pick up other flavours—and to not smell like bread and yeast immediately.” The bubbly is a 2005 vintage Blanc de Blanc—pure Chardonnay goodness.

The next wine is a showstopper. A 2010 Chardonnay called FYM (Foxtrot Yankee Mike), named for ‘Richard’s passion for flying and Chardonnay’. Made with 100% new oak the wine can age for 5 to 10 years in the bottle. Only 100 cases have been made of this special wine.

“This one’s a bit of an enigma,” says Clayton, we moved onto the dessert wine now. “We set ourselves a challenge; a sticky made from Chardonnay grapes doesn’t usually work…” The straw wine was made with Chardonnay grapes, from a 25-year-old vineyard, which were desiccated on the vine, and the wine has incredible depth of fruit.

DSC_9203

Starters are spiralling out of the kitchen now; pale pink sardine sorbet in a Parmesan cone matches the Môreson Sauvignon Blanc 2012 like a dream. Cured salmon belly with crispy skin and cucumber foam follows, paired with Môreson Dr Reason Why 2012. The unwooded Chardonnay tastes of vanilla and lime.

DSC_9207

Next up is a casual affair of artisan baguette, which is baked on the property, served with saussison sec (the sausage is also cured in-house), and beurre noisette (burnt butter) – all this is washed down with Môreson Premium Chardonnay 2011; a meal in itself it’s so utterly rich and decadent.

DSC_9214

We move onto the reds; Môreson Pinotage 2011 paired with quail drumsticks and sweet breads, Môreson Mata Mata 2010 is an indulgent match for cardamom salami and oxtail bone marrow gratin.

DSC_9220

The meal is wound up with the silky Môreson Magia 2007 (Bordeaux blend) and a punchy Caesar salad. Fast on its heels is the estate’s seductive Môreson Cabernet Franc 2010 paired with spice-infused dark chocolate truffles.

DSC_9225

Visit their website for more information on Môreson wines as well as on Bread & Wine Vineyard Restaurant.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Franschhoek, Môreson, Neil Jewell, Wine,
comment-notesComments: 0


  

Braai Day drink-spiration

Moreson Gala

Moreson Gala

Since the 24th of September is a celebration only bubbly will do.  Toast Heritage Day around the coals with a proudly South African Méthode Cap Classique. Try the Gala Cuvée Méthode Cap Classique from Môreson. The balanced fruit-forward palate is a perfect match for smoking and sticky chicken wings straight off the grill.

Happy Braai Day! Cheers!

Posted by: Susan Huxter
Posted in: Inspiration, Môreson,
comment-notesComments: 0


  

Gourmet jazz on a swinging Sunday

Pair the swinging sounds of a four-piece jazz ensemble with a three-course meal at Bread & Wine.

jazz

The band plays swing, gypsy-jazz, tango-jazz plus classic songs in Le Jazz Hot, reminiscent of the legendary sound of Django Reinhardt and Stéphane Grappelli.

Playing the toe-tapping stuff is Stanislav Angelov (accordion) and guest musicians Willie van Zyl (clarinet and sax), Gary Deacon (guitar) and Charles Lazar (bass).

Le Jazz Hot!
Sunday 28 October 12:30 for 1:00 pm
Bread & Wine
R360 includes a three-course meal.
Booking: Call Bread and Wine on 021 876 4004/3692

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Môreson, Neil Jewell, events,
comment-notesComments: 0


  

The family jewells

Neil and Tina Jewell aren’t the only cooks in the family. Little gems, their daughters Ellie & Rachel have taken a shine to the family trade too.

The jewel family

Under the banner ‘Petit à la carte‘ the kids have designed the kiddies selection at restaurant Bread & Wine. Expect tasty treats for tots such as, pizza toasts with mozzarella & ham, and vanilla bean ice cream for dessert.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Kids, Môreson, Neil Jewell,
comment-notesComments:


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