Lourensford Wine Estate | 21 April 2012 | 150 guests | Photography by Catherine Mac

Lydia and Lance made such a gorgeous couple and couldn’t be better accompanied by the stunning backdrop that is Lourensford Wine Estate. The Braai Station was Lance’s baby as he wanted the guests to be able to interact with the chefs and it sets the scene for such a relaxed atmosphere. Family is tops and this was reflected in the menu and the way in which it was served. Our buffet to the table option makes for true “family dining” where guests help themselves and others to dishes and platters of food placed on the table. The carving idea, where an elected male took responsibility for carving the leg of lamb created a relaxed and yet again, interactive atmosphere. We loved doing this wedding and we believe their comments below say it all!

The Menu

CANAPES

smoked springbok wrapped around biltong mousse, finished with pinotage jam
greek salad lollipops – tapenade injected cherry tomato & oregano & lemon
marinated feta  wrapped with a cucumber ribbon
panko breaded “kingklip” served in miniature jars with tartare sauce
parmesan & rosemary shortbread with herbed feta & slow roasted cherry tomato

BRAAI STATION

“oepsies” – streaky bacon wrapped around a skewer served with a homemade “braai” sauce,
cape malay chicken sosaties served on wooden platters with peach chutney
traditional “roosterkoek” for guest to garnish with farm churned butter, grated gouda cheese,
golden syrup, biltong pate & snoek pate

OVERTURE

lightly seared lourensford trout served with spring vegetables, pea shoots & a pea & mint velouté
poured tableside

SYMPHONY – BUFFET TO THE TABLE

slow roasted de-boned leg of lamb marinated with rosemary & garlic, served with a red wine jus
classic duck fat roasted potatoes
grilled pear & asparagus salad with roasted beet & goats cheese, wild rocket & fresh mint with a
zesty citrus dressing
honey glazed roasted butternut, parsnips, carrots, fennel & sweet potato served hot to the table

DESSERT STATION

classic vanilla bean crème brûlée tower with almond biscotti
italian panna cotta served with macerated red wine berries
wedding cake served with fresh berries & cream
soft serve & sugar cones served with a selection delicious garnishes for guest to choose from

In their own words

 

Beste Gustaaf,

Sjoe, ek weet nie eers waar om te begin nie!! BAIE BAIE BAIE dankie vir ‘n besonderse lekker troudag! Julle het so groot aandeel daaraan en ek kan nie in woorde beskryf hoe baie ons dit waardeer nie.

Baie dankie vir julle harde werk en al die ‘effort’ van julle kant af om die dag so spesiaal te maak!

Ek en Lance is so spyt dat ons die canapés gemis het. Almal se dit was die lekkerste tyd met die vure en roosterkoeke. Al ons vriende komplimenteer net die hele tyd die kos en hoe lekker dit was. So ek wil net graag se: “Well done!”  Ons is so spyt ons het die roosterkoeke gemis, maar ons sal darem ‘n “proekie” kan kry van die fotos af.

Groete

Lydia & Lance

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