Page 4 - Food

Chicken doesn’t get much better than this BBQ Korean chicken. So much flavour going on. Spice, acidity, freshness and some great smokey BBQ flavours too.

Looking for a dish to impress but leave you with plenty time to enjoy the evening too? Look no further than this quick n simple crab linguine. Bursting with fresh crab, spice from the chili and citrus flavours it’s like there is a party in your mouth!!

This is our go to dinner in my home. If you haven’t had beef cheeks then you are missing out! Granted this recipe takes a little time to make but the beauty of it is it freezes AWESOMELY.

Pork is one of my favourite meats to eat – so versatile and great at anytime of the day too! This dish calls on my times travelling around Asia and having crazy good crispy skin pork, unbelievably flavourful dipping sauces and fresh & spicy salads.

Read our last article on Fondue? Here's the recipe! It was the Seppeltsfield DP 117 Dry Flor Apera Sherry which won out on the evening - We tried the 2013 Sidewood Mappinga Fume Sauvignon Blanc which worked well and while we had Yalumba’s 2016 Eden Valley Viognier on the table we didn’t even open that because the sherry had already established itself as the perfect accompaniment.

As the weekend closed in we all received an email from the wonderful Ali asking for recommendations on which beverage might make a suitable match for a traditional European Cheese fondue. Well, that set our taste bud imagination. The responses flooded in thick and fast with opinions covering every colour of the drink rainbow. The catalyst for most people's thinking was straight forward enough - cheese fondue, is thick, rich and quite involved, so something with acid is clearly required. White wines are an obvious choice, the acidity is there and a good chilling doesn't go astray either. However, bags of lemon and lime are not necessary the flavours you might be after with a serious dairy commitment (palate dependent, of course!) A few of us weighed in on personal experiences we'd had in Europe itself - and the answer came in one word: schnapps. Many Aussies have the wrong idea of what that word actually means. To cite Cambridge online: 'a clear, strong alcoholic drink made in eastern and

Feijoas. Love em or hate em? We found a mature tree out back of the office this week which was dropping ripe fruit and Elspeth Mark B and I got busy harvesting them like a threshing machine and shoving them in our heads as fast as we could chew. One of us may have spent sometime afterwards with our head literally jammed into a box filled with Feijoas. While the ‘harvesters’ love em, the office score line is about 50 50 – 50 in the love column, 50 in the – ‘urgh, that tastes like medicine or deep heat’ column. Either way, there’s a ‘kinda’ wine connection in as much as feijoa flavours can be found in some white wines, especially Riesling. Flavour wise Feijoa’s are a study in unusual contrasts, from both a flavour and textural perspective – tropical aromas with guava and maybe a hint of pineapple, then with strawberry and something decidedly green … the atavistic brain senses delight mixed with caution – ‘this might be the best thing to eat on earth – but it might poison me too.’ The texture