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<\/a><\/p>\nTop artisanal bakers gathered from around the Cape to showcase their signature dishes paired perfectly by culinary connoisseur and Cellarbake Wine Consultant Michael Olivier, with Nitida and M\u00f4reson wines.<\/p>\n
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\u2019s Chocolate Peanut Butter Pies and more traditional offerings such as Whipped Patisserie\u2019s Baked Cheesecake was available with the Nitida Sauvignon Blanc 2013.<\/p>\n
Adding bubbles to the mix The Smiling Oven\u2019s 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 Molly Petit Ros\u00e9 Bubbly NV and Miss Muffet\u2019s delectable Rosewater Red Velvet Cupcake with Ganache and Chocolate Fudge Frosting was coupled with Nitida Matriarch in Red 2012.<\/p>\n
Cassia Restaurant and The Tea Merchant organized a fabulous high-tea, with an exquisite mix of delicacies including savoury scones with Shiraz poached pear and gorgonzola, brioche with Strawberries and Chocolate Truffles, and Tuille cones with Modjaji ganache and so much more, all accompanied by a mix of refreshing and aromatic teas to slice through all the sweetness of the day.<\/p>\n
Cellarbake@Nitida is set to run as an annual Cape Town festival, and those who missed out this time round can look forward to their slice of the cake next year. We \u00a0are so proud to be media partners with such a fabulous event.<\/p>\n