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The Croiss Dog Cult

It’s an obsession. It’s not a croissant. It’s not a hotdog. It’s the ultimate hybrid in snacking.

Croiss Dog

The Croiss Dog! Layers of flaky, buttery, croissant pastry ensconce a delectable bacon sausage made by Neil ‘His Royal Porkness’ Jewell. The mania-inducing crossed croissant is served with confit tomato and mustard cabbage.

The sausage has been cold-smoked and seasoned with garlic and coriander. Made from three of Neil’s favourite meats: pasture-reared bacon, waygu beef and Charlie’s pork – “It doesn’t get any better than this,” said the Charcuterie King.

Some didn’t think it was possible. Until that first bite.

Come and join The Croiss Dog Cult at Le Quartier Lounge Bar!

Posted by: Susan Huxter
Posted in: Le Quartier Lounge Bar, Neil Jewell,
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Margot and Neil dish on each other

Both of our restaurants have been nominated once again for The Eat Out Awards. This marks the second time both Bread & Wine and The Tasting Room have appeared on the Top 20 nomination list concurrently – but that’s not all, that year, 2007, both restaurants made it onto the Top 10 Restaurants too! The Tasting Room garnered the number one spot, and Bread & Wine came in at number four!

And, not only are both Margot Janse (The Tasting Room) and Neil Jewell (Bread & Wine) great chefs, but they’re also great friends.

Margot and Neil making bacon together for a story in Good Taste Magazine

Margot and Neil making bacon together for a story in Good Taste Magazine

How long have you been friends?
Neil: Before the grey hair, circa 1999. It was my first service at Bread & Wine, I had been in the country for about 4 days, and some guy comes walking into the kitchen: I’m looking at him, with a ‘who are you and what are you doing in my kitchen glare’. I greet him and he introduces himself as Richard Friedman which means nothing to me at the time (turns out he is Susan Huxter’s brother).

Margot, coming out of the walk-in fridge with a handful of ingredients, catches the exchange and proceeds to collapse laughing, dropping what she had in her hands, onto the floor.

Margot: I remember when Neil and Tina came for their interview. I showed him my very small walk-in fridge and Neil had a little flip out over all our beautiful fresh herbs. I couldn’t believe it, he came from London after all… But he was right! Our produce is and was then already bloody amazing.

Soon after we had one of our very famous chefs and winemaker get-togethers. And, Neil,  after many glasses of wine, wagged his finger and said he was determined to make everything he was going to serve at Bread & Wine himself.

I told him I would love to eat ‘lamb ham’, and so it all began!

Neil is best at…
Margot: PIG! Then being humble and staying enthusiastic.

Margot is best at…
Neil: Thinking on her feet, and being cool under pressure.

Margot’s favourite ingredient is…
Neil: It’s not cauliflower…

Neil’s favourite ingredient is…
Margot: Ummm, PIG?

Describe Margot as a chef in three words
Neil: Determined, gifted, curious

Describe Neil as a chef in three words
Margot: Honest, focused, wicked



  

The Tasting Room & Bread and Wine both nominated AGAIN for the 2013 Eat Out Awards

THE TASTING ROOM AND BREAD&WINE BOTH NOMINATED FOR THE 2013 EAT OUT DSTV FOOD NETWORK RESTAURANT
AWARDS
Eat Out is known as South Africa’s best guide to South Africa’s best food. Additionally they are a directory portal for
restaurants, markets and recipe information and specials. This year marks the 16th
Restaurant Awards.
Anonymous judges have been dining in restaurants across the country in order to nominate 20 finalists. Le Quartier Français’s
lunch time restaurant Bread&Wine – situated on Môreson Wine Estate and part of the Le Quartier family – and world-
renowned in-house dinner restaurant, The Tasting Room, have both been nominated. The Tasting Room has made it onto the
Top 10 eleven times in the 16years that this award has existed. The Tasting Room has also been nominated for the Boschendal
Style Award 2013.
The only female Grand Chef in Africa, Margot Janse, heads up The Tasting Room, and is the Winner of the Eat Out Chef of the
Year Award 2012. Bread&Wine is well known for their Head Chef, Neil Jewell, and his love for charcuterie.
The Awards ceremony will be held on the 10th
restaurants, Chef of Year, the Service Excellence Award and others. They will also reveal the names of the (currently)
anonymous judges.
Abigail Donnelly, Editor for Eat Out, says “Ultimately, however, it’s the food that counts. Taste is the emotional component of
a dish, making it the most vital element. The scorecards show which restaurants excel in flavour and not just the fussy stuff.
Many of our native ingredients have been celebrated, making them the future of South African food”.
annual Eat Out DStv Food Network
of November 2013 in Cape Town, where they will announce the Top 10

We’re beyond thrilled that both of our restaurants have been nominated once again for The Eat Out Awards. This marks the second time both Bread & Wine and The Tasting Room have appeared on the Top 20 nomination list concurrently – but that’s not all, that year, 2007, both restaurants made it onto the Top 10 Restaurants too! The Tasting Room garnered the number one spot, and Bread & Wine came in at number four! We were extremely proud then and we’re proud now! Head over to Eat Out to see the results from 2007.

Margot and Neil making bacon together for a story in Good Taste Magazine

Margot and Neil making bacon together for a story in Good Taste Magazine

Eat Out is known as South Africa’s best guide to South Africa’s best food. Additionally they are a directory portal for restaurants, markets and recipe information and specials. This year marks the 16th Restaurant Awards.

Anonymous judges have been dining in restaurants across the country in order to nominate 20 finalists. Le Quartier Français’s lunch time restaurant Bread&Wine – situated on Môreson Wine Estate and part of the Le Quartier family – and world-renowned in-house dinner restaurant, The Tasting Room, have both been nominated. The Tasting Room has made it onto the Top 10 eleven times in the 16 years that this award has existed. The Tasting Room has also been nominated for the Boschendal Style Award 2013.

The only female Grand Chef in Africa, Margot Janse, heads up The Tasting Room, and is the Winner of the Eat Out Chef of the Year Award 2012. Bread&Wine is well known for their Head Chef, Neil Jewell, and his love for charcuterie.

The Awards ceremony will be held on the 10th of November 2013 in Cape Town, where they will announce the Top 10 restaurants, Chef of Year, the Service Excellence Award and others. They will also reveal the names of the (currently) anonymous judges.

Abigail Donnelly, Editor for Eat Out, says “Ultimately, however, it’s the food that counts. Taste is the emotional component of a dish, making it the most vital element. The scorecards show which restaurants excel in flavour and not just the fussy stuff.  Many of our native ingredients have been celebrated, making them the future of South African food”.

Venue: The Lookout, V&A Waterfront
Event: Eat Out Awards 2013
Date: 10 November 2013
www.lqf.co.za
www.eatout.co.za

Enquiries: Robyn – marketing@lqf.co.za / 021 867 2151

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Pork crackling by Neil Jewell

Not much can beat that snap of perfectly made crackling: salty, savoury and moreish, it’s a pig lover’s delight. Eat on its own as a snack, crumble over risotto or pair with moist roast pork.
Ingredients
300gram pork skin (tip: make friends with a good butcher and you’ll get this for cheap, cheap)
7.5 ml pimento
1 star anise
2.5ml nutmeg
2.5 ml cracked black pepper
2.5 ml paprika
Zest and juice of 1 lemon
10ml coarse sea salt
Method
Dry roast spices and grind to a powder. Rub spice and salt into skin. Place in a bag and leave overnight in the fridge. Cook in a low oven, 160 °C on a cooling rack, for 2 ½ hours.

Not much can beat that snap of perfectly made crackling: salty, savoury and moreish, it’s a pig lover’s delight. Eat on its own as a snack, crumble over risotto or pair with moist roast pork.

crackling pork

Delicious roast pork lunch at Bread & Wine

Ingredients
300gr pork skin (tip: make friends with a good butcher and you’ll get this for cheap, cheap)
7.5 ml pimento
1 star anise
2.5ml nutmeg
2.5 ml cracked black pepper
2.5 ml paprika
Zest and juice of 1 lemon
10ml coarse sea salt

Method
Dry roast spices and grind to a powder. Rub spice and salt into skin. Place in a bag and leave overnight in the fridge. Cook in a low oven, 160 °C on a cooling rack, for 2 ½ hours.

Chop and eat!

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


  

Neil Jewell’s braai tips for Heritage Day

On 24th of September, South Africans unite across the country over hot coals and open skies for Braai Day aka Heritage Day! It’s a day to celebrate not only our cultural diversity—but our favourite national pastime too, the braai.

Neil Jewell of Bread & Wine, who’s no stranger to open-air cooking, has succinctly shared his top tips for braaiing.

Neil Jewell

Take it away Neil!

Tips:
Use an onion to clean the grid (I learnt this one from my dad!))
Don’t use too many firelighters
Don’t poke the meat with sharp instruments
Don’t overturn your meat
Get the meat out of the fridge early enough so it is at room temperatrure before cooking
If using a basting with sugar in it, use at the end of the cooking process only, or your meat will burn
But most importantly—make sure there’s enough beer in the fridge, before you start braaiing!

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


  

Klink Awards 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!

Posted by: Susan Huxter
Posted in: Awards, Môreson, Neil Jewell,
comment-notesComments: 0


  

Charcuterie Workshop at Bread & Wine!

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!

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


  

Mettwurst from Bread & Wine

When Neil Jewell first went to Australia in 2010 (for winning the SA leg of The Global Pizza Challenge), he went to a small German butchery in Barossa called Steinys Traditional Mettwurst, and discovered mettwurst.

So when he got home, he was inspired to make his own version. Mettwurst is fermented, raw spreadable sausage, and we recommend it be eaten on our fresh sourdough bread. Enquire about it at our deli, or if you’re in Cape Town pop into Frankie Fenner Meat Merchants.

mettwurst

Read below for more about the special butchery Neil discovered:

Steiny’s Traditional Mettwurst specialises in making the full range of small goods for which the Barossa is noted. A family owned company, only traditional methods of smoking and fermentation are used to give a uniquely Barossa product.

With mettwurst as its flagship product, their range includes bacon, pepperoni, lachschinken and other delicious meats, all high in protein and low in fat.  Starting with only the highest quality lean beef and pork, the products are cured and smoked with South Australian Riverland Mallee timber, giving them a unique flavour.

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


  

Feast on Four of Franschhoek’s Fabulous

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.

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The Big Green Egg

The Big Green Egg
Among the many other upgrades happening in our kitchens at the moment (read out about our Silestone countertops), we’ll also be setting up revolutionary grilling device, The Big Green Egg in both the kitchen at LQF and at Bread & Wine.
Derived from an ancient Japanese cooking device known as a ‘kamado’, which was originally a clay vessel with a lid, The Big Green Egg is a modern ceramic take; and can be used as an oven, smoker or braai, of course.
We can’t wait summer at Bread & Wine
We’re already using The Big Green Egg in our cooking classes. [http://www.facebook.com/media/set/?set=a.10151453124056466.1073741834.163175491465&type=3]

Among the many other upgrades happening in our kitchens at the moment (read out about our Silestone countertops), we’ll also be setting up revolutionary grilling device, The Big Green Egg in the kitchen at Bread & Wine.

Derived from an ancient Japanese cooking device known as a ‘kamado’, which was originally a clay vessel with a lid, The Big Green Egg is a modern ceramic take; and can be used as an oven, smoker or braai, of course.

cooking green egg

We’re already using The Big Green Egg in our cooking classes.

How it works:

BGE Grill Display

Posted by: Susan Huxter
Posted in: Le Quartier Français, Neil Jewell, beauty sleep,
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