De Bortoli Willowglen Sparkling Brut
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While the Tomich Blanc de Blanc is the perfect partner to seafood and Asian cuisines, it has enough depth and complexity to pair with richer foods as well and is a great starting point to a celebratory brunch. The day after a big pizza-making dinner with friends is the perfect time for a frittata – chances are by late morning, you’ll be looking for some kind of salty comfort food that doesn’t take a lot of energy to prepare. It’s also likely that you’ll have more than a few leftovers in the fridge which have been conveniently pre-chopped, shredded and/or grated as part of your pizza prep. That’s why the other name for this dish is the ‘fridge-tata’. Weekend brunch is also a great time to crack some bubbles. In between mouthfuls of the bitey sharpness of gorgonzola and parmigiana in the frittata, the fresh and light fruitiness of the Blanc de Blanc bubbly with its hints of melon and crisp apple, turn this meal into a real taste celebration
Tiny mouthfuls of deliciously light canapes deserve perfectly elegant bubbles with a delicate fruitiness with a soft fizz ideally in a dry style.
Ingredients
2 red onions, thickly sliced 1 tablespoon sea salt, or to taste 4 cloves garlic, sliced ½ teaspoon black peppercorns 1 tablespoon olive oil ½ bunch flat-leaf parsley, leaves picked and chopped 50g hazelnuts, toasted and coarsely chopped 100g butter, softened 1.6kg free-range chicken sea salt and freshly ground black pepper 1 lemon, slicedMethod
Placing herbs and nuts under the chicken’s skin gives this dish its wonderful flavour and crispy texture. Preheat the oven to 200°C (fan-forced). Line a baking dish or cast-iron dish with onion slices (the dish should be just large enough to hold the chicken). Gently pound the salt, garlic, peppercorns and olive oil in a mortar and pestle. Gradually add the parsley and hazelnuts and pound to a rough paste. Spoon the mixture into a bowl and stir in the butter.
While the Tomich Blanc de Blanc is the perfect partner to seafood and Asian cuisines, it has enough depth and complexity to pair with richer foods as well and is a great starting point to a celebratory brunch. The day after a big pizza-making dinner with friends is the perfect time for a frittata – chances are by late morning, you’ll be looking for some kind of salty comfort food that doesn’t take a lot of energy to prepare. It’s also likely that you’ll have more than a few leftovers in the fridge which have been conveniently pre-chopped, shredded and/or grated as part of your pizza prep. That’s why the other name for this dish is the ‘fridge-tata’. Weekend brunch is also a great time to crack some bubbles. In between mouthfuls of the bitey sharpness of gorgonzola and parmigiana in the frittata, the fresh and light fruitiness of the Blanc de Blanc bubbly with its hints of melon and crisp apple, turn this meal into a real taste celebration