Tips for November
What will you be drinking in November?
November is the start of my barbecue season. I barbecue with a tongs in one hand and a glass of full-flavoured red in the other. At the moment I’ve got a fetish for Hawke’s Bay Syrah from the 2004 vintage.
Food matches for the month?
Butterflied leg of lamb cooked on the barbecue (of course) with a large glass of 2004 Syrah from Hawke’s Bay (naturally). I marinade the meat in Kato Sesame Dressing and serve it with the dressing and finely chopped mint, coriander and basil – scrumptious!!
What do you always keep on hand to serve for last minute entertaining?
“I just can’t resist…..”
Australian Liqueur Muscat or Tokay. Both should carry a label warning anyone who tastes these wines with Kapiti Kikorangi cheese that the combination can be seriously addictive.
First published in Taste Magazine NZ – Nov 2005.