Pairings | Walnut
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.
Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.
This is not so much a review as a report from the front line on the UK’s most unlikely gourmet hotspot, Sticky Walnut in Chester.
This recipe came from a fascinating dinner at which chef Greg Malouf cooked a selection of Iranian dishes from his book Saraban which he wrote with his former wife Lucy with whom he still collaborates. This unusual and simple fish dish in yoghurt particularly appealed to me and I thought it would to you too.
The Walnut Tree at Llandewi Skirrid has been on my radar for as long as I've been interested in eating out. First under Franco Taruschio and now Shaun Hill, it’s been a place I’ve returned to every couple of years, always wondering why I don’t go more often.
With two spectacularly high profile meals last week (see my last two posts) it was hard to choose a match this week. Should it be the Crozes-Hermitage and Herdwick mutton, kidney and oyster pie I had at Hix, or the perfect pairing of Sebastian Bobinet’s 2006 Saumur Champigny 'Amateus Bobi' and pig’s trotter at Pierre Koffman’s pop-up restaurant at Selfridges? (There - I’ve told you anyway!)
There’s nothing I love more than a surprise when it comes to food and wine pairing and I would not in a million years have predicted that a pukka Bordeaux would go with this exotic Turkish dish.
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.