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Super simple Tuna Tataki with Soy and Lemon Dressing
Inspired by Steve Roberts, formerly of Auckland seafood school, this quick-to-make recipe features lightly seared tuna steak coated with coriander and drizzled with a light lemon dressing. The dish makes an excellent starter or a light lunch. Pair it with Chile or New Zealand Sauvignon Blanc for a great culinary adventure at a fraction of… [Read more]
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Madeira Wine food Pairing: Quick & Simple Madeira Tapas board
Tapas, or using the correct Spanish name, pintxos, is an easy way out for all those days or evenings when a friend decides to unexpectedly show up at your house. It is also an ingenious solution for those days when you cannot be bothered to spend hours in the kitchen. As soon as you have… [Read more]
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How to Make and Eat Gravlax (Salt Cured Salmon): Psst…Try Baked Potato, Crème Fresh & Horseradish
Ever considered burying your food in sand before eating? Gravlax, a beloved Nordic treat, used to be prepared this way. While our recipe isn’t as extreme, we’re certain the end result will still impress you. [Read more]
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Simple Dutch kibbeling with delicious homemade garlic mayonnaise
Traditionally made of the salt cod offcuts, kibbeling is as quintessentially Dutch as fish and chips are quintessentially Irish. If not for mayonnaise-based garlic sauce and the fact that kibbeling is made of smaller chunks of cod, we would swear the two are the same. Whatever you call it, pair these deep-fried, battered chunks of… [Read more]
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Sandhill Wines winery visit: is it worth your time?
We have opined in the past on how difficult it can be to find honest feedback about the BC wineries from either the wine writers or industry insiders. It seems that if the winery is no good, they would rather say nothing about it. On occasion, you may find a review so divorced from reality… [Read more]
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Salmon and prawns with chorizo sautéed potatoes, sauce Romesco
This dish is inspired by classic Spanish tapas and the Mediterranean recipes of New Zealand’s chef Mark Dronjak. Sauce Romesco, chorizo sautéed potatoes, and sweet and smoky paprika make this preparation burst with the flavours of Spain. An ultimate vacation in your dish, all in the comfort of your home. Pair it with Pinot Noir… [Read more]
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Michel Arnould Verzenay Rosé Brut Champagne
Not your typical rosé picnic wine! Michel Arnould Rosé Champagne bears a Grand Cru label for a reason. Despite its unknown but suspected great age, this wine shows quite well. More importantly, it does, what any wine, in our opinion, should do, pairs well with food. [Read more]
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Pinot Noir Rosé Tapas board
Once upon a time, you bump into a food dish with an extraordinarily unusual combination of ingredients. So unusual that you can’t keep yourself from quipping: “I bet you can’t find a wine match for THAT!” The food dish in question, a.k.a. “a challenge”, is a tapa, or using the correct Spanish name, a pintxo.… [Read more]
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Stumbling upon the Elephant: Elephant Island Winery of Naramata Bench
Let’s spice things up a bit. Shall we? Let’s start with a riddle. What do Agatha Christie’s fictional but famed detective Hercule Poirot and an elephant have in common? Don’t know? Here’s a hint. It is related to an alcoholic beverage. Still not sure? Okay… All right… We’ll tell you. The answer is… Cassis! Cassis,… [Read more]