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Easy Lyonnaise-Style Salad With Poached Egg And Bacon Bits
French salad made easy! Prepare for a Salad Lyonnaise twist that bids adieu to Frisée, We’ve kept everything else, including lardons, traditionally delicious. [Read more]
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Best CheckMate Winery wines review: This is what their 100 point Chardonnay and other 90+ point wines taste like. Is it worth your money?
If you’ve been following our wine tales, you’ll know we’re quite obsessed with oaked Chardonnays from Côte de Beaune and California. We once opined that a short growing cycle in Canada made it impossible to produce anything even remotely close to these styles. But hold your wine glasses because times have changed, my friends! Canada… [Read more]
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Chardonnay Food Pairing: Prosciutto wrapped Chicken Breast with Blue Cheese Compound Butter, Parsnip Purée and Summer Squash
Prepare your taste buds for a wild ride with this compound-butter-smothered, prosciutto-wrapped chicken breast served alongside summer squash, parsnip purée and a pan sauce. This dish is so good, that you’ll want to marry it in Vegas and run away with it to live happily ever after in a sunny California. And don’t forget to… [Read more]
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Champagne Food Pairing: Oyster and Scallops Motoyaki with wine-infused shallots
Why Motoyaki? Simply put, there’s nothing quite like the taste of fresh oysters. But we get it! Not everybody is a fan of slurping live oysters and hearing them scream for the oyster police.That’s where Motoyaki comes in – it’s the perfect solution for those who love the flavour of oysters but want them cooked… [Read more]
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From Plonk To Premium: South America’s Great Red Wines
A stereotype of South America as a wine producer of cheap, chuggable wines that lack personality, a polite way to describe plonk, is unyielding. To make the point, think of the answer to this question – how many fine wine lists have you seen that prominently feature South American wines? The four red wines discussed… [Read more]
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Burrata “Tango” Bruschetta with a smoky twist
We keep it simple while simultaneously changing the classic definition of Bruschetta. Our reimagined traditional appetizer even gets a fancy new name – Burrata “Tango” Bruschetta. The creamy Burrata cheese and crispy Focaccia bread represent the smooth and structured aspects of the dance, while the smoky eggplant and Romesco sauce provide a bold and passionate… [Read more]
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Six South American White wines to surprise and amaze you.
Whenever we think of South American wines, we fall back into stereotypes. The first stereotype dictates that Argentina only produces red wines and mainly Malbecs. The second stereotype casts South America as a wine producer of cheap, chuggable wines that lack personality, a polite way to describe plonk. The six wines discussed in this post… [Read more]
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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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Tasting Blandy’s 3 years old Full Sweet Madeira wine: “Duke of Clarence”
We have opined in the past that all 3 years old blended fortified wines produced on the island of Madeira are basically indistinguishable. So, if you are one of these winemakers vying for the attention of the outside world, how do you differentiate your product? By getting creative with naming your wines, of course! Blandy’s… [Read more]