Wednesday, September 17, 2014

Craig Cormack's Pasta and Pizza menu at Allée Bleue

On Sunday we packed up our overnight bags and headed first to Allée Bleue wine farm in Franschhoek, to which we had been invited to sample Craig Cormack’s pop-up month of Pizza and Pasta for September. It was the most beautiful day and we were given a lovely table on a small balcony apart from the main restaurant, with a view of the vineyards
The manor house with the Franschhoek mountains in the distance
The Restaurant
The shaded terrace part of the restaurant
One of the conference rooms being dressed for a conference on Monday morning
Our table for two on the side of the main terrace
There was lovely bird life in the garden below. This is a bulbul
Bud-break on the vines and all the lovely spring greens of the vines and the trees
The flowering aloe on the side of the stream was a haven for many malachite sunbirds
Our welcoming drink of Allee Bleue Rosé bubbly had been doctored with some Chambord raspberry liqueur. The jury is out on that one. Perhaps better without?
Taking a sip
The highest mountain in the Cape, the Witzenberg in Ceres, is almost another table mountain. When we get snow on the mountain tops in winter, this is the mountain it settles on and it can be seen from the city.
The menu with a small selection of Pizza and Pasta
First came two hot herb rolls with a tomato pesto, a basil pesto and a red pepper pesto.
Then they bring the salad bar, where you get to mix and choose your own salad greens and herbs all from the farms herb gardens. Allée Bleue supplies fresh herbs to most of the restaurants and supermarkets in the Cape
John’s choice was the bacon, chorizo, Parma ham, brie pizza topped with caramelised onions and Dijon mustard and a red wine reduction. This was served with a glass of Allée Bleue Cabernet Merlot 2012
Lynne’s choice was the fried polenta gnocchi with fried sage leaves, mushrooms, mushroom puree and foam and a tiny touch of truffle oil. This was served with Allée Bleue’s very good Flagship white wine, Isabeau 2012, a blend of Semillon, Chardonnay and a little viognier.
We asked for one serving of the baked cheesecake topped with cranberries to share and got a whopping piece, enough for 3 of us!
Look who we found dining there that day!  Geoff and Lynn Grier of Villiera who were great company during an enjoyable lunch
The chef who made our lunch, Ian Laubscher
© John & Lynne Ford, Adamastor & Bacchus 2014

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