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cooking classes at River Cafè
with Tina and Neil Jewell
Bread & Wine le Quartier Français, Franschhoek, South Africa
images are copyright © River Cafè and le Quartier Français, Franschhoek, South Africa
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for more information please contact Di Jenkins on +61 8 8211 8666 Monday to Friday or by email info@rivercafe.com.au
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- Tina Jewell conducting one of her marvellous bread classes at Bread & Wine.
- Master charcutier, Neil Jewell in his smallgoods cool room with a dazzling array of different types of salamis.
- Sunset view from River Cafè looking towards the city.
- Tina and Neil Jewell with their daughters Ellie and Rachael.
- Inside the smoke house at Bread &Wine.
- Head chef Sarah Whetstone.
- Executive chef Ray Mauger.
- Absolutely karmic, running water everywhere the River Cafè dining room.
- The le Quartier Français team have a great sense of community and their Mrs Ndaba, Muffin Friday scheme where all children the the creshes they and their guests support receive receive highly nutritional food prepare by their restaurants.
- You guessed it Neil Jewell hamming it up!.
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about the classes and Tina and Neil Jewell
le cochon complèt
cooking class and lunch with Neil Jewell
head chef and master charcutier Bread and Wine
le Quartier Français, Franschhoek South Africa
Sunday June 26, 2011 11.00 am at River Cafè, Adelaide South Australia
class, comprehensive notes and lunch $200 gst inclusive lunch only $90 gst inclusive food and wine
As the title suggests master charcutier Neil Jewell will be demonstrating the complete gamut of cured meats and sausages in a fascinating class full of solid technical information and tips gleaned from years of making his own smallgoods. The lunch menu will be composed from some of Neil’s Bread & Wine signature dishes wines will be provided by selected artisan South Australian wine producers.
Neil Jewell was born in South End–On–Sea and from the moment he could taste, smell and see he fell in love with his first life–long partner, and heavenly temptress, food! Surrounded by his mother’s freshly baked cakes and the family cooking–apple tree his dreams and young devotion to food were nurtured and fed by the best of home grown ingredients. In Neil’s early teens his family moved from his childhood home to a smaller family home and left behind the freshly baked cakes and their cooking–apple tree. With both parents working, Neil took on the role as head chef for the family and no one had any idea he’d be so good at it.
It all started off innocently enough, but from the day he picked up his first handful of flour Neil’s future was decided and he could no longer ignore his destiny.
Neil studied cooking at South End College and honed his skills in working as a young chef in the kitchens of Nico Ladenis, Richard Corrigan, Enda Flanagan, Stephen Bull and Jon Bentham.
Neil started at Bread & Wine in December 1999 and has been an instrumental aspect of its success. His food and approach is like a bite out of his personality – fresh, tasty and infused with a passion for life. Neil constantly charters new territory and, where his food is concerned, this has ensured that restaurants use his wonderful traditional charcuterie throughout the South African Franschhoek region and wider. Neil’s food is delicious and uncomplicated and his menus guided by the seasons. This, coupled with the tranquil Bread & Wine vibe, is why local chefs choose to hang out there on their days off.
Neil’s hard work and zest for life have paid off and he now lives a charmed life on Môreson Farm with his wife Tina and their two daughters Ellie and Rachael. Life at Môreson Farm is the complete circle for the Jewell family and a return to Neil’s idyllic early childhood experiences of home grown wonderment.
rise baby rise!
cooking class with Tina Jewell
yeast and pastry guru Bread and Wine
le Quartier Français, Franschhoek South Africa
Thursday June 23, 2011 7.00 pm at Red Ochre Grill Parkside Room, Adelaide South Australia
class, comprehensive notes and recipes, tastings, wine $65 gst inclusive
Whilst Tina Jewell is now restaurant manager of Bread & Wine she started her career as a master baker working with some of Britain’s most highly regarded bakers. It is a passion and skill that she has kept current with her cooking classes at Bread & Wine. Tina Jewell will delight bread–making enthusiasts with her yeast cookery that is emboldened and embellished with influences from the Franschhoek region in South Africa. Taste and texture and flavour and knowledge are all part of this very excellent class.
British born Tina Jewell started baking at about 10 and growing up continued to enjoy sweet baking, but the first time she made bread was at Oakes in Stroud where the bread making was a small part of her many tasks. Tina’s success at bread making meant it was a job part within every subsequent job.
At Dell ’Ugos in its early days they made eight different breads daily the only guidance being the written recipes but it laid the foundation for Tina to move into other renowned kitchens, but most especially with the absolutely brilliant pastry chef George Harvey at Stephen Bulls’. “The first 3 days” Tina says “I watched and listened and then on day four George was late so I started without him…thankfully I survived and was allowed to work on his section with him”.
Tina and Neil met while working at Stephen Bulls in 1996 and decided to go traveling in 1999. Africa from Egypt to Israel, then down to South Africa, up to Zimbabwe, Mozambique, Malawi, Zanzibar & Tanzania to arrive back in London to the realisation they didn’t want to work there any more. On a wing and a prayer they headed back to Cape Town and the rest is history.
Of the three interviews they had, the concept of Bread & Wine, a new restaurant under Susan Huxter’s le Quartier Français embodied their philosophy and 11 years later they remain inspired and devoted to Bread & Wine. Neil arrived with the work permit just three days before the doors opened and dealt with the main menu leaving Tina to deliver the breads and desserts.
Using familiar recipes from London and some new ones they had encountered whilst travelling there were other challenges to master. Tina admits she’d never lifted a loaf off the table with a peel before, but once that tricky part was mastered, the rest just slotted into place.
Six months after opening, Susan Huxter, owner of le Quartier Français suggested that Tina’s should teach people how to make her wonderful breads and in August 2000 Tina gave her first bread making class.
Although Tina now runs front of house at Bread & Wine and spends less time in the kitchen, her bread classes continue to be well supported and as she points out “It keeps my skills up there!”
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