Reading the recipe of this My Food Bag dish, Bob Campbell MW predicted it would make a great match. Chardonnay seemed the obvious choice, but finally, he chose three wines.
When it comes to wine faults, this is truly up to the consumer; if they enjoy a particular flavour, who am I to tell them it is actually a wine fault?
To compensate for the dreariness of lockdown, I subscribed to My Food Bag, which I heartily recommend. One of the high points has been this Persian spiced lamb with butter-roasted eggplant and tabbouleh.
Anyone who has dined at a Michelin-star restaurant in Britain or anyone who aspires to dine at a Michelin star restaurant in Britain might find the following list, published by The Drinks Business, interesting.
Food and wine matching is one of the dark arts in the sommelier’s repertoire. It certainly can take a dining experience to a whole new level.
A dinner party with friends need not be an elaborate affair. The hosts need not slave away in the kitchen preparing a gourmet menu while depriving themselves of the desired contact with their friends that inspired the evening in the first place.
Bob Campbell MW enjoys cooking on the barbecue and has a particular weakness for Webers.
Attica has a low-key shop frontage in an ordinary-looking street in an ordinary-looking suburb 9km from central Melbourne called Ripponlea.
Earlier this year Stuart Knox penned a couple of pieces about his journey to opening Fix Wine Bar + Restaurant so, with the end of the year looming he thought he would return to this winding tale.
Some of the great food and wine combinations have evolved over centuries between the wine of a particular region and food, or perhaps a combination of foods, from the same region.