Pairings | Cauliflower
There was once no point in thinking about wine in the context of cauliflower. It was a vegetable. It was bland - except arguably in cauliflower cheese - but now it’s roasted, fried, spiced and partnered by other exotic and flavourful ingredients.
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.
Cauliflower and eggs are two of my favourite things, here ingeniously combined by Dan Doherty of the Duck & Waffle in his brilliant book Toast, Hash, Roast, Mash.
Like half the world it seems at the moment I’m a bit obsessed with cauliflower so was drawn to this dish at Birch in Bristol on Friday like a moth to a flame
This delicious salad is inspired by one I ate in a brilliant fast food restaurant called Food Chain in Montreal last year. They shred the vegetables to order then serve them in bowls with an accompanying dressing and topping (mixed seeds in this case).
I agonised over which match to highlight this week - there were so many good ones, especially from my trip to the Jura which I’ll report on in the next couple of days but I’ve gone for this intriguing and off the wall pairing from a seasonal wine dinner at Lido in Bristol on Saturday night.
Most pairings focus on alcoholic drinks but it’s equally intriguing to see how a similar synergy can be achieved with an alcohol-free one.
There are two good reasons for eating at The Barbary. One is the Jerusalem bagel, a wondrous piece of baking. Served warm from the oven, encrusted in spicy sesame seeds it must be the best bread roll in town.
Every so often someone trumpets a mead revival but it never quite seems to happen, probably because there’s not enough of it about yet.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
This has been one of the most difficult weeks ever to pick my match of the week but this, by a whisker, was it.