“I was like a kid in a candy store!”

- Vanessa Hay­wood

Brides Essence - - News -

of many. It was very ex­cit­ing match­ing bakes to the wines of Ni­tida and Môre­son. The turnout of people just shows there is a huge in­ter­est in bak­ing,” says renowned culi­nary con­nois­seur and Cel­lar­bake Wine Con­sul­tant, Michael Olivier.

Amal­ga­ma­tions of orig­i­nal bold, rich flavours were preva­lent, present in the Porcini Mac­a­roons by Top Nosh which Michael mar­ried with the Ni­tida Cal­lig­ra­phy 2012, Coronata In­te­gra­tion 2012 was in­ter­est­ingly ac­com­pa­nied by The Gin­ger Girl Bak­ery’s Choco­late Peanut But­ter Pies and more tra­di­tional of­fer­ings such as Whipped Patis­serie’s Baked Cheese­cake was avail­able with the Ni­tida Sauvignon Blanc 2013.

Adding bub­bles to the mix The Smil­ing Oven’s Tra­di­tional Baked Milk Tart was of­fered with Miss Molly Bub­bly NV, Ba­con of the Month Club did a Choc Chip Ba­con Cookie bal­anced beau­ti­fully with the Miss

Pic­tures taken by Ju­lia Janse van Vu­uren

Left to Right: Char­maine Lip­man, Ri­aan van der Merwe & An­ton Terblanche Left to Right: Jasna Zeller­hoff, Jade Allen,

Me­lanie Klein &Ve­nessa Lees

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