Pairings | Coconut

Cauliflower curry, boiled eggs & coconut crumble

Cauliflower curry, boiled eggs & coconut crumble

Cauliflower and eggs are two of my favourite things, here ingeniously combined by Dan Doherty of the Duck & Waffle in his brilliant new book Toast, Hash, Roast, Mash.

Pork, chilli, coconut and gapi salad with Momo Marlborough Sauvignon Blanc

Pork, chilli, coconut and gapi salad with Momo Marlborough Sauvignon Blanc

I’ve been tasting a lot of New Zealand Sauvignon Blanc this week but was also reminded how well it goes with Asian food at Peter Gordon’s new restaurant Kopapa.

Cherry, pistachio and coconut cake and Seifried 'Sweet Agnes' riesling

Cherry, pistachio and coconut cake and Seifried 'Sweet Agnes' riesling

Until last night I was confident what I was going to make my match of the week, this week - the unlikely but delicious combination of a Langhe Nebbiolo and Berkswell sheep’s cheese but last night I was blown away by this pairing.

More pairings with Indian food

I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.

Secret Kitchens by Sarah Willes and Hattie Lewis

Secret Kitchens is a highly personal selection of recipes from the cooks who work for Sarah Willes’ Blues Agency. It’s been put together to raise funds for a groundbreaking project that Sarah has got under way at Gibbs Green School in West London, a primary school for children with emotional and behavioural problems.

What wine (and other drinks) to pair with poke

What wine (and other drinks) to pair with poke

If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).

What to drink with cake

What to drink with cake

A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.

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