{"id":1398,"date":"2016-10-26T10:15:34","date_gmt":"2016-10-26T10:15:34","guid":{"rendered":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/?p=1398"},"modified":"2016-10-31T10:35:07","modified_gmt":"2016-10-31T10:35:07","slug":"good-food-good-wine-and-good-company-the-granny-mouse-way","status":"publish","type":"post","link":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/good-food-good-wine-and-good-company-the-granny-mouse-way\/","title":{"rendered":"Good Food, Good Wine and Good Company; The Granny Mouse way\u2026.."},"content":{"rendered":"

On Wednesday, October 5th<\/sup>, Granny Mouse Country House & Spa hosted a fine dining food and Louisvale wine evening with Winemaker Simon Smith, keeping the party entertained throughout.<\/p>\n

Once the short and humourous \u201cthank you\u2019s\u201d were carried out,\u00a0 it was on to the main event.<\/p>\n

First course for the evening was Beetroot & Beetroot Mousse, Grilled baby onion, Basil infused Deep Fried Goats Cheese, Spring Onion Sabayon paired with a Louisvale Chavant 2013.<\/p>\n

\"Course-1\"<\/a><\/p>\n

Followed by the second course \u2013 Trout Fillet, Squid Ink Risotto, Orange Mousse, Wasabi Foam, Fennel Cream paired with Louisvale Chardonnay 2013.<\/p>\n

\"Course-2-Copy\"<\/a><\/p>\n

Course three invited the red wine to the party with a glass of Louisvale Shiraz 2013 paired with Smoked Duck Salad, Crisy Pancetta, Radish, Red Wine, Black Cherries and Wild Rocket Pesto.<\/p>\n

\"Course-3-Copy\"<\/a><\/p>\n

With smiles and cheers, it was on to a palate cleanser of Yellow Jelly, Merinuge & Fruit Salad before the fourth course was plated and set down which saw Herb Crusted Beef Fillet, cooked to perfection, Parsnip Puree, Honey Baked Figs, Garlic Mushroom, Bacon Crumb, Jus \u2013 a favourite of the night.\u00a0This was paired with the Louisvale Dominique 2014.<\/p>\n

\"Course-4-Copy\"<\/a><\/p>\n

However the best was yet to be served. Dessert! The fifth and final course saw a culinary innovation on the plate; a cup of tea which incorporated a Rooibos Panacotta and Chai Meringue, accomapnied by Orange & Almond Fingers, Dark Chocolate Truffle as well as Mini Cheese Cake with Strawberry Jelly. This was paired with a Louisvale Chardonnay Brut NV.<\/p>\n

\"Course-5\"<\/a><\/p>\n

Apart from the delicious degustation menu and wine pairing, thoughtfully put together by the Culinary Artists Kirstie du Toit and Wayland Green, there was also an instabooth and the #GMFood used for the evening\u00a0 trended at the top of list on Twitter SA, and then moved down to second place after the Proteas took the win over Australia. However, Granny Mouse remained at second place until the next morning, as guests were treated to a scrumptious breakfast selection at the Bistro before departure.<\/p>\n

\"TRENDING<\/a><\/p>\n

 <\/p>\n

Those captured enjoying the evening were:<\/p>\n

\"1\"<\/a><\/p>\n

Pic 1 \u2013 Chantele Granger, Cheryl-Ann Doveton and Robyn Fox<\/p>\n

\"2\"<\/a><\/p>\n

Pic 2- Shirley & Roger Le Guern with Annie and Clint Armour<\/p>\n

\"3\"<\/a><\/p>\n

Pic 3- Charissa and Hermann Pfeil with Brett and Candice Botha<\/p>\n

\"4\"<\/a><\/p>\n

Pic 4- Sean Granger, Lauren Shapiro, Carmel Botha, Giovanni and Sue Fardella<\/p>\n

\"5\"<\/a><\/p>\n

 <\/p>\n

Pic 5- Myles Buxton, Nathan De La Cruz, Cassidy Emmanuel and Michelle Buxton<\/p>\n

\"6\"<\/a><\/p>\n

Pic 6- Nicola Meyer, Kirsten Rae Hughes, Terry Stallard and Carmen Barends<\/p>\n

 <\/p>\n

\"7\"<\/a><\/p>\n

 <\/p>\n

Pic 7 \u2013 Inge Loker and Faeema Sader Vahed<\/p>\n

\"8\"<\/a><\/p>\n

Pic 8 -Angelique and Simon Buhman<\/p>\n

\"9\"<\/a><\/p>\n

Pic 9- Trevor and Zan Gower (Meander Fine Wines)<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

On Wednesday, October 5th, Granny Mouse Country House & Spa hosted a fine dining food and Louisvale wine evening with Winemaker Simon Smith, keeping the party entertained throughout. Once the short and humourous \u201cthank you\u2019s\u201d were carried out,\u00a0 it was on to the main event. First course for the evening was Beetroot & Beetroot Mousse, […]<\/p>\n","protected":false},"author":3,"featured_media":1419,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/1398"}],"collection":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/comments?post=1398"}],"version-history":[{"count":4,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/1398\/revisions"}],"predecessor-version":[{"id":1441,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/1398\/revisions\/1441"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media\/1419"}],"wp:attachment":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media?parent=1398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/categories?post=1398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/tags?post=1398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}