Pairings | Smoked haddock
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.
I was overwhelmed with good wine pairings last week but given that quite a few were similar to ones I’ve written about before I’m making this my star match.
If you were thinking of a wine pairing for risotto you’d probably reach for an Italian white such as a Pinot Grigio but Spain’s famous Galician white Albarino works equally well as I discovered the other day.
If you can't face the thought of haggis on Burns' Night how about a warming bowl of deliciously creamy cullen skink - the Scots' answer to chowder?
I realised the other day that there’s a marked French bias to this site. Partly because I spend a fair bit of time in France but also, I have to admit, because I do enjoy drinking French wine. So here, in an attempt to redress the balance and to celebrate Australia Day is an unusual but highly successful Aussie pairing.
If you've visited a winery and bought a few English or Welsh whites to celebrate English wine week this week you may be wondering what sort of food suits them best.