A
wet ride in 2 buses up the N2 to Bot River
Full
of happy smiling media
Warm
welcome with a glass of Genevieve Method Cap Classique
Innovative
canapés: Mushroom and lemon thyme mousse with humus, served as one journo
commented, condom style in a leek
Oyster
cream inside a shell of potato crisps dusted with celery salt. But where was
the spherical pearl?
a
huge marquee was set up for the large party
Cathryn Henderson accepts a top up of Genevieve
while Graham Howe and Yegas Naidoo await theirs
while Graham Howe and Yegas Naidoo await theirs
Melissa
Nelsen tells us all about the history of Genevieve,
named after the patron Saint of Paris.
named after the patron Saint of Paris.
The
beautiful table decorations echo the flavours and aromas in Genevieve
Lunch
is served
First
course is a Bouche of really excellent Goats' cheese with yellow beetroot,
tarragon pickled almonds and grilled lettuce and topped with crisp noodles
A
great selection of bread
Corlien
Morris raises a toast
Genevieve
2010 is poured
Chef
David Higgs flew down from the Saxon Hotel in Johannesburg especially to cook for the
function. He is an old friend of
Melissa’s
He
tells us about the food pairings
Summer
lemons
Genevieve
2009 is poured for the main course
Melissa's partner, viticulturalist
Leon Engelke
Waiting
for the next course
Quite
a few bottles were consumed
Main
Course was a Confit of Pork, meltingly tender served with honeyed well baked
sweet potatoes, baby carrots of varied colours, a savoury jus and an excellent
ginger beer gel. It was topped with pork
skin popcorn, a bridge too far for those of us who don’t want our crackling
subjected to molecular gastronomy, it had little flavour
Mike
Bampfield Duggan of Wine Concepts
Melissa
did get to sit down and eat
Now
let me tell you...
Dessert
was a Macadamia and Halva parfait with pear mousse and a lemon verbena custard
and was very rich and sweet . It was topped with thin slices of poached apples
and pears and was the best matched dish of the day as it went perfectly with
the Genevieve 2008
Genevieve
2008 still has lots of flavours and elegance but is now more suited to pairing
with dessert or patés
A
duck pond at the back of the house
Some of
the makeshift arrangements for the chefs
Christmas
goose?
Darling
duck
The
rear of the old house
The
vines and the Bot River hills
© John & Lynne Ford, Adamastor & Bacchus 2013
No comments:
Post a Comment