The Aleit Group Online Magazine Edition 33 | Page 28

EVENTS | FOOD & WINE PAIRING

A smoked salmon and a cream cheese parcel, petit mixed salad and sauce vierge
starter was served with David Niewoudt’s 2013 Ghost Corner Sauvignon Blanc and
Ghost Corner Pinot Noir wine. For main course, guests had a choice between
a Fillet Mignon served with crushed potatoes, green beans, onion soubise and
a red wine jus or a butternut ravioli with sautéed wild mushrooms and butternut
cream. These two powerful dishes were complimented with the 2011 Cederberg
Cabernet Sauvignon and Cederberg Shiraz. To finish the night off a perfectly
balanced Mango Panna cotta with a fresh mango sorbet was served with 2013
Cederberg Bucketttraube and 2009 Cederberg MCC.