August 27th, 2014
Good news folks, we’ve started using local brand, Fitch & Leedes’s Indian Tonic and Soda Water in our bar.
We already use a local gin too from Inverroche Distillery in Stilbaai; come and try a perfectly mixed (locavore) G&T in The Living Room. Or, make it yourself at home using these tips:
How to mix the perfect G&T
Chill highballs in the freezer (nothing worse than a tepid G&T…)
When you’re ready for your G&T, remove glasses from the freezer and pack with ice, two fingers from the rim (the more ice there is, the less it will melt and dilute the flavours of the drink).
Add two shots of local, Inverroche Gin
Run a lemon or lime around the rim of the glass, give a gentle squeeze and drop it in
Serve Fitch & Leedes Indian Tonic on the side, so the drinker can be in control of the drink
August 25th, 2014
Attention foodies! Bread &Wine is looking for a chef de partie to join our kitchen team.
Want to work alongside the Charcuterie King of South Africa, Neil Jewell? This is your chance!
“Our highly talented chef Neil Jewell and his team create fantastic food as well as charcuterie. We have a small team of hard working chefs and would like to strengthen this. If you are hardworking and humorous, able to offer creative flair & imagination for our seasonally influenced a la carte menu, specials and function menus. Capable of running your own section, maintaining standards and implementing suggestions or ideas. Open daily for lunches, including weekends and some evenings.”
Please email Tina at firstname.lastname@example.org, with your CV as well as a short motivation letter. Applicants must have a passion for charcuterie.
August 22nd, 2014
Recently our executive chef, Margot Janse went on a culinary field trip to Tanzania with two small farm cooperatives supported by a Dutch bank. Margot explored Tanzania’s cooking culture with visits to a dairy farm, picking coffee with the local experts, bike rides through endless fields and she even joined in on a rural Tanzanian cooking class followed by lunch – all this and so much more. Here are some snapshots from the trip.
August 21st, 2014
“Stretch, stretch and pull,” says Tina Jewell. What sounds like directions in a gym class, are actually instructions for kneading dough. A group is gathered around a large wooden table in Bread & Wine, furiously working balls of sour dough. White flour floats in the air like fine mist.
On arrival, eager bakers were given their own Bread & Wine aprons (to take home) and bread ingredients. First up was the focaccia dough, now the sticky sour dough is being pulled and stretched till malleable. Once ready the dough placed into baskets to prove.
While this is happening, the focaccia dough we made earlier comes out to be shaped and dressed. One we simply top with herbs (olive oil and coarse salt will be added just before baking), the other we fill—with pesto, tomatoes that were dried in the kitchen and creamy Danish feta—and folded over.
Then a cloud floats into the room. Okay, a giant bowl of ciabatta dough. But it may as well be a cloud it’s so pillowy soft. We shape hunks into small breads on a tray.
Our sour dough’s now ready to shape. We turn it out of our baskets and coil the dough like a snake, placing it back into its floury container (the weaving of the basket creates a pretty pattern on the bread once baked).
Then it’s time to go for a wine tasting of Môreson wines, followed by a delicious lunch at Bread & Wine, after all, making bread is hungry work.
Go here for more info about these classes. Here for a focaccia recipe. And here for Tina’s top bread baking secrets.
August 19th, 2014
Ardmore Ceramics, famed for their unique hand-painted and hand-sculpted South African ceramic artworks, have joined the textile game.
The story goes that in 2011, Ardmore created the Qalakabusha sofa and they partnered with Mavromac in an on-going limited release of the sofa. (Mavromac is a trade showroom brand housing ‘superb selections of high end furnishing fabrics and wall coverings for sale to the interior design trade, specifiers, architects and contractors’.)
The collaboration of the original sofa opened the avenue for the two brands to continue working together for the Ardmore Fabric Journal.
Pay us a visit in The Living Room—and keep an eye out for our special lampshade made with fabric from the range, entitled ‘Wonderboy Wisdom’. Isn’t it beautiful?
August 15th, 2014
“I like the fact we’re not square,” says Susan Huxter while culinary manager, Eleanor Kerwan measures a bolt of fabric strung across her lap.
Susan and Eleanor are deciding on new fabric for the serviettes in The Living Room. And while it may not be an exciting new dish or cocktail, getting the small details just right it is what makes an experience for a guest holistically enjoyable.
“Nobody has a square lap,” says Susan matter-of-fact. And of course, she’s right. That’s why our serviettes are oblong, allowing for a graceful silhouette. Who needs to wear a tent while sampling our small plate menu?
There you have it folks, the science of serviettes.
August 12th, 2014
We’ve now made it even easier for you to live like a local at LQF. The Garden Room and Lounge Bar have been redesigned to become one gorgeous space with three separate sections known now as ‘The Living Room’.
This includes a bar, a side lounge and a space with tables overlooking the manicured garden. Margot Janse’s small plate menu is available throughout.
We’re now taking bookings for the entire venue, open for breakfast, lunch, and dinner and for your guests to enjoy a cocktail while taking in the Franschhoek lifestyle.
All our pathways got a beautiful facelift too, plus B.gorgeous has a new view, that of our boxed vegetable garden!
The Living Room
August 7th, 2014
Môreson wines are coming to Sea Point on 21 August, and are being celebrated in elegant, fine dining restaurant La Mouette.
Set in a restored Victorian, which was once the seaside suburb’s mayor’s home, the rambling restaurant feels just like that—a warm, luxurious home that makes for a welcoming atmosphere for gourmet dining.
The menu paired with wines costs R390per person and begins 6:30pm
Welcome drinks and snacks with MÔRESON Pink Brut Rosè Methode Cap Classique
Goat’s cheese, candied walnuts, beetroot ravioli, sumac and hazelnut dressing
MÔRESON Knoputibak 2012
Salt and pepper hake
Butternut puree, prawn dim sum, pumpkin seed oil and coconut foam
MÔRESON Dr. Reason Why 2013
Roasted beef sirloin
Mushrooms on toast, béarnaise relish, truffle sauce and parmesan
MÔRESON Mata Mata 2010
Deconstructed Rhubarb crumble
Rhubarb compote, custard ice cream and almond crumble
MÔRESON Fudge Petrified Dessert wine
Limited space available so book your table now!
August 6th, 2014
What happens in Vegas? Our formidable, Susan Huxter shows the travel world our #LoveLQF style is what. Virtuoso Travel Week 2014 is being held in Las Vegas at Bellagio Hotel & Resort from August 9-15.
What is it? Travel specialists—brands, agencies, suppliers and so on—from all over the globe flock to the city that never sleeps to ‘attend the luxury travel event of the year’.
Here’s a sneak peek of our presentation for the show
August 4th, 2014
Recently the Bread & Wine team, along with some members from Le Quartier Français went on an educational (read: lots of fun) trip on Franschhoek’s Wine Tram.
The group went from the ticketing office to Holden Manz where they enjoyed a wine tasting and cellar tour, then drove up to Dieu Donne to take in the spectacular views. Then, they all jumped aboard after the Wine Tram and went off to Rickety Bridge, more tastings of course followed.
The tram’s design is modelled after the open-sided Brill Trams of circa 1890 and seats 32 passengers on eight comfortable benches. ‘Six of the eight benches have flip-over, tram-style seat-backs that allow passengers to enjoy the view in both directions’.
There are two tours to take, the Red Line and the Blue Line, plus a host of other activities for specialised routes. Hop on over here to find and more—before you hop aboard.