Match of the week
Last week’s ‘Girls can Grill’ event at Jinjuu in Soho provided plenty of inspiration as you may have already seen from the kimchi fried rice recipe I posted but there was also a cracking drinks match of the introductory cocktail with Korean fried chicken.
It was a bumper week for wine pairings with some classic favourites such as pork and Beaujolais (an excellent Fleurie at Cora Pearl) and oysters and muscadel (at the new Hawksmoor in Edinburgh) but I’m going for this riesling pairing as it solves the thorny problem of what to drink with laksa.
There were so many outstanding pairings in the meal I had at the Michelin-starred Casamia in Bristol last week I don’t know quite where to start.
Cider isn’t, I admit, the first drink I’d pair with tapas but when I spotted on the menu of newly opened Bar 44 in Bristol that they had Spanish ‘sidra’ on tap - the first, they claimed, in the country - I had to try it.
Champagne, we all know, goes with practically everything but PIG TAILS? Surely not.
It’s partly because not enough restaurants offer the option but I don’t drink sake often enough in Asian restaurants. (And yes, I know Asian is an imprecise term but that’s how many describe the food they offer)
Last week I hosted a fabulous wine dinner at my local Indian restaurant Nutmeg in Bristol. We’d had the opportunity to have a run through beforehand and I was really happy with all the wines which were chosen in conjunction with their supplier Talking Wines.
It’s hard to pick out one pairing out of the multitude of dishes we were served with amber or orange wine during my first visit to Georgia last week but I’m going for one we barely ever failed to find on the table - grilled aubergine with walnut sauce.
I dithered between two brilliant beer pairings at the British Guild of Beer Writers Beer Meets Food event at the Wild Beer Co, Wapping Wharf last week, both of which involved citrus.
There’s a certain repertoire of ingredients and dishes that are regularly paired with vintage champagnes and other sparkling wines - luxury foods like lobster, turbot, sweetbreads and even roast chicken but until last week’s trip to the Cava region I would never have thought of pairing them with a casserole
I don’t often go to wine lunches or dinners, preferring to experiment with a range of wines from more than one country and producer with the food I’m eating but I couldn’t resist the temptation of trying New Zealand producer Astrolabe’s wine with the food at Sake No Hana in London's St James's.
Last week I was in Piemonte exploring the world of vermouth with Roberto Bava of Cocchi. I discovered many startlingly good pairings about which more about in due course but the one I was most intrigued by was their Alta Langa sparkling wine with pizza, not a combination I would have expected at all.
Octopus seems an unlikely ingredient to be on trend but you’ll find it on a lot of restaurant menus at the moment. It’s far from an easy creature to cook (like squid it’s classified as a cephalopod rather than a fish) and it’s a measure of the kitchen’s skill as to whether it turns out tough or not.
I’ve got a bit obsessed with Virgin Marys (alcohol-free Bloody Marys) over the last few days.
If you don’t like fish don’t go to Olhao! Restaurants in this bustling fishing port on the Algarve serve almost nothing else which is fine with me but less good for people, like my friend J, who has a real phobia about fishbones.
One of the many appealing things about Birch in Bristol is that they have an extensive list of artisanal ciders. Which is maybe not so surprising given that they are intending to sell the restaurant and concentrate on making cider themselves.
As those of you who follow me on instagram (@food_writer) will know I’ve been in Venice for the past few days - and if I could would still be there!
Last Thursday’s dinner to celebrate Decanter’s 2018 Man of the Year, Eduardo Chadwick of Viña Errazuriz was a treat - a line-up of the winery’s very best wines. It was obviously sound thinking to pair two of his top reds, the Don Maximiliano Founder’s Reserve 2014 and Kai 2005 with fillet of beef but I thought the more intriguing match was the first course of langoustine ravioli with their 2015 Las Pizarras chardonnay.
“Tender little dumplings, as fragile as a pasta filling” is how Diana Henry describes gnudi in her fabulous new book How to Eat a Peach. (The word, which is pronounced new-dee means naked)
Although I’ve visited posh St James’s wine club 67 Pall Mall several times for tastings I hadn't ever had lunch there until last week. I don’t know quite what I expected - perhaps the sort of roast and overcooked veg you’d find in a gentleman’s club but certainly not a rare burger in an airy brioche bun with perfectly cooked onion rings on the side.