Tuesday, November 19, 2013

Bertus Basson prepared lunch at Oneiric in his outdoor kitchen

 Oneiric; (adj) "what dreams are made of"
Shan Pascall welcomed us with a glass of Oneiric Sauvignon blanc
The table laid for the guests in the wine cellar
Food preparation in progress
Bertus Basson in his travelling kitchen
CanapĂ©: Pulled pork, Bread and olive tapas
Cathy Grimes watches Bertus at work in his outdoor kitchen


"TK" - Thomas Kelly made sure we were well looked after

Bertus explained the menu to the guests

We ate family style and everyone helped themselves from central platters
1st Course: Organic asparagus, nasturtium, Iabneh and beetroot / Oneiric Sauvignon Blanc 2010
2nd Course: Southern buttermilk Barbel with cream polenta and sweet corn / Oneiric Chardonnay 2010
3rd Course: Reenendale grass-fed Entrecote with organic
roots, warm barley and hammock salad / Oneiric Shiraz 2009 / Oneiric Cabernet Sauvignon 2009
4th Course: Elgin Apple sorbet with raisin puree, vanilla spoom and crumble / Oneiric Sauvignon Blanc 2010
Cheese: Ash Camembert / Oneiric Cousin Jack 2009
A beautiful arrangement of Elgin roses
Faces of Oneiric:
Jen Pascall 
Matt Pascall
Shan Pascall
Blaize Pascall
Shan with Bertus Basson
Bertus





The Oneiric tasting room
 The winery
 © John & Lynne Ford, Adamastor & Bacchus 2013

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