Cellerbake@Nitida mixes it up

Image by Julia Janse van Vuuren

"After months of preparation and planning, finally seeing our vision come to fruition was incredibly fulfilling. We are thrilled Cellarbake@Nitida was received so well by all who were in search of something satisfyingly new and we look forward to its growth and development as an annual festival" exclaim Nitida owners and founders of Cellarbake, Peta and Bernhard Veller.

Top 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 Môreson wines.

"Cellarbake was a totally unique experience for me and I hope the first of many. Very exciting matching bakes to the wines of Nitida and Môreson. The turnout of people just shows there is a huge interest in baking," says Olivier.

Amalgamations of original bold, rich flavours were prevalent, present in the Porcini Macaroons by Top Nosh which Olivier paired with the Nitida Calligraphy 2012, Coronata Integration 2012 was interestingly accompanied by The Ginger Girl Bakery's Chocolate Peanut Butter Pies and more traditional offerings such as Whipped Patisserie's Baked Cheesecake was available with the Nitida Sauvignon Blanc 2013.

Adding bubbles to the mix The Smiling Oven's 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 Rosé Bubbly NV and Miss Muffet's delectable Rosewater Red Velvet Cupcake with Ganache and Chocolate Fudge Frosting was coupled with Nitida Matriarch in Red 2012.

"Cellarbake was incredible! So unique and for a food and wine lover like myself, I was like a kid in a candy store! The pairings were particularly fun, especially with amazing wines from Nitida and my favourite rose bubbly, miss molly" says actress, model and athlete, Vanessa Haywood.

With an upbeat ambiance set by musicians Ricky Nass and Chris Rain, a bride-to-be frolicked around in her KLûK CGDT gown personifying the wedding theme so beautifully sewn through the venue by Authentic Planning and Attica. The event also catered for children with the kid's kitchen run by Julie's Cake Studio and the students from the Silwood School of Cookery.

Cassia Restaurant and The Tea Merchant organised a high-tea, with a 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.

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.

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