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
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Read moreThe explosive lime-iness of this dish would make you reach for a nice cold Corona to wash it down, but an equally great companion is the wine equivalent of a crisp, clean lager. The Tim Adams Pinot Gris fits that bill perfectly with its balance of zesty lemon, crisp apple and pear and fresh mineral flavours but any other good PG will do the job. Summer feasting calls for fresh, tangy and light dishes and a ceviche is a fantastic way to kick off a Mexican feast and get your tastebuds tingling. Ceviche is a seafood dish of raw fish cured in lime juice. This recipe comes from a Mexican friend living in Denmark – her family hold onto their culinary heritage as much as possible but they often have to improvise when they can’t find some of their favourite, more ‘exotic’ ingredients at the supermarket. That’s the great thing about a ceviche – you can make it to suit your own tastes, heat tolerances and what’s available or affordable in your neck
Grab a crisp, dry and full-of-the-refreshing-flavours-of-pear PG to accompany this. The rich fruitiness goes beautifully with the down to earth flavours in tortilla and has a vibrancy that lightens the richness of the potato and egg, lifting it from comfort food into a delicious appetizer. The tortilla (pronounced ‘tor-tea-ya’) is served in most tapas bars throughout Spain and when done right, is potato heaven. The meltingly tender potato and onion, encased in eggy, olive oily goodness is mouth-wateringly irresistible and despite using only four ingredients, is a really impressive looking dish. It can be served at room temperature or cold and is perfect for appetizers, picnics or a light summer dinner. I have a tendency to overshare my exploits in the kitchen on social media and I think the tortilla has featured more often than photos of my children. The visual feast that is the simple Spanish potato omelette has caused plenty of virtual drooling from my friends –Read more
Read moreTiny mouthfuls of deliciously light canapes deserve perfectly elegant bubbles with a delicate fruitiness with a soft fizz ideally in a dry style.
Read moreRiesling can be elegant and refreshing, the tang of zesty lemon and lime goes well with Asian cuisine, seafood and sushi or sashimi.
Read moreThis is my favourite Italian Meatball Recipe (my only one actually) that has evolved from my school days growing up amongst Italians in the northern suburbs of Adelaide.
Read moreRisotto is great fun, but who has time for all that 'slowly adding stock and stirring' business!
Read moreTapas and Temp go together like love and marriage, Helen Mirren and Oscar nominations, Shane Watson and LBW's.
Read moreDrink with Hand Crafted by Geoff Hardy Tempranillo.
Read moreI love making this stew when in the depths of winter we have the slow combustion fire going.
Read moreYou know the story, we both work, one daughter, two dogs, two cats, friends, family, life.
Read moreI love a good crème caramel and this version infused with orange, cardamom and cointreau is stunning, taking a simple dessert to a Class A level of wow factor. It’s neither particularly difficult nor expensive to throw together and more often than not, all the ingredients are ready and close to hand for a just-in-time dessert option. To up the ante on the wow factor, my serving suggestions include presenting it with thick farm cream, crème fraiche or Greek style yoghurt coupled with a smattering of either raspberries or blueberries.
The accompanying bevvy: Seppeltsfield’s Para DP90 Rare Tawny with its seductive plump, sticky mouthfeel and warm spice, honey and walnut notes is my choice for a blissful union.
Ingredients
For the crème:
300ml milk (for a richer custard, replace half of the milk with pouring cream) 50ml orange juice tablespoon of Cointreau 100gm caster sugar zest of an orange 3 large eggs 2 egg