An elegantly delicious success unfolded at Nitida Wine Farm in the Durbanville winelands at the second annual Cellarbake@Nitida. In celebration of fine artisanal bakes and award-winning wines the culinary occasion declared a new realm in the exploration of flavour excellence.
Spilling out from Cassia’s concertina-door casing was a mirage of dotted picnic spots across the grass surrounding the lake. Children’s jumping castles and carnival rides kept the little ones entertained for hours, whilst well-known SA band, Newton & Co. added layers of atmosphere indoors. Amongst the friends and families amassed for the bake and wine occasion were celebrity guests Mark and Gabi Bayly, Natalie Becker and Denzil Jacobs, and recognized Chefs Angie Boyd and Debbie Ayub.
The venue, Cassia, decorated with tiers of cupcakes and tarts almost too aesthetically good to eat, bustled with indulgent intrigue throughout the day. Arugula Bistro aggregated a line as long as the Nile in anticipation of their grilled pork belly ciabattas topped with pickled jalapeno jam and paired with the Nitida Pinot Noir. Another sought after savoury signature bake was The Larder’s famous chicken sausage roll offered with the renowned Nitida Sauvignon Blanc. Adding zest to the mix was Foodbarn’s Granadilla and Lime Cupcakes with White Chocolate paired with newly released 2014 Matriarch MCC in White, as well as Nitida’s Wild Child – wooded Sauvignon Blanc – paired perfectly with a carrot cupcake from Whimsical Cupcakes.
The savoury attractions balanced beautifully with a decadent array of sugary counterparts by the likes of Denise’s Delights, Dolce and Queen of Tarts; while Stef’s Gluten Free Kitchen offered a delectable selection of guilt-free options. A particularly well-paired duo was the red velvet brownie from Tables at Nitida with the Nitida Matriarch MCC in Red, similarly Nitida’s flagship red Bordeaux blend, Calligraphy – Merlot, Cabinet Sauvignon, Cabernet Franc and Petit Verdot, tied together beautifully with the decadent Lindt Ganache Chocolate Éclair from Whipped.
Society of the Blind provided summer-bright picnic baskets for guests to fill with freshly baked hand-made breads by Eureka Mills and a selection of savoury accompaniments from Richard Bosman’s charcuterie offering and Mediterranean Delicacies tapas, cheeses and dips.
The culmination of bake and grape, good weather and a perfect picnic setting proved a second year of success for Cellarbake@Nitida, with a full year of recovery ahead before the next sweet celebration.
For more info about Nitida Wine Farm and Cassia Restaurant, click here.