This spicy prawn stir-fry comes from a shoot that I did for @sifudining with food stylist @sarah_denardi, a great new Chinese Schezuan/Cantonese style restaurant at Crowne Plaza Surfers Paradise. For pairing David suggests that the spicy prawns are enhanced by the numerous herds and spices. A white wine with spicy edge can parallel the intensity of flavour. Gewurztraminer is an exotic grape that has that spicy characteristic and a slightly sweet finish, which will toned down the heat of the dish.
The recipe book 'A taste of Gwinganna' that I shot with food stylist @sarah_denardi has a great selection of innovative salad recipes. The mushroom salad on the left, is the most addictive healthy food I have ever eaten and the raw beetroot and orange salad is amazing too. For pairing David suggests Grenache-Syrah-Mourvedre (Cotes du Rhône, France) for the mushroom salad and and Albariño (Spain/Portugal) for the beetroot and orange. An earthy dish calling for an also earthy wine, Rhône wines in general have that characteristic but Cotes du Rhône produces an slightly fruitier wine within that area, which will lift the mushroom flavours and also interact with the onion, lemon juice and sesame, producing a fresher aftertaste. For the latter, the orange, currants and vinegar will make this dish slightly acidic but this can be complimented by an Albariño wine which features a similar characteristic - so find a hot day to enjoy this refreshing citric experience.
DELICIOUS RECIPE TIME! This hearty treat, Stuffed Mushrooms with Ricotta & Sun-dried Tomatoes, is from our book PAIRED: Champagne & Sparkling Wines (click our bio link for more info) Large juicy portabello mushrooms stuffed with lush, creamy ricotta cheese. This dish even sports the colours of Italy, as well as a sense of Italian flavours. It’s also an ideal share dish and surprisingly rich too. Usually one large mushroom per person is enough. PAIRING Dry non-vintage prosecco ideally from Veneto, Italy This is a classic example of ‘what grows together goes together’ with the Italian influence of the dish matching nicely with the Italian wine. A light easy-drinking non-vintage prosecco beautifully cleanses the palate after the richness of the ricotta and mushroom. The potentially strong flavours of the onion, sun-dried tomato and parmesan are pleasantly restrained by the acidity of the wine. INGREDIENTS 200g (7oz) ricotta cheese, preferably fresh and full-fat 50g (1¾oz) sun-dried tomatoes, finely chopped 1 tablespoon fresh flat leaf parsley, finely chopped 4 large portabello mushrooms, stems removed and finely chopped ½ small red onion, finely diced 1 garlic clove, peeled and minced parmesan cheese, coarsely grated salt & pepper METHOD Preheat oven to 190°C/375°F. Mix ricotta, sun-dried tomatoes and finely chopped parsley in a bowl and put to one side. Gently fry mushroom stems w/onion and garlic until just softened. Add to ricotta blend and mix fully. Re-grease the same pan with a little bit of oil, to seal the mushrooms. Fry for about a minute each side with a splash of water to hydrate. Once sealed, place mushrooms in an oven dish on a layer of baking paper and heap with ricotta mix, until all mushrooms have a dome of the ricotta blend on top. Sprinkle with some parmesan. Bake for 20–25 minutes or until tender. Transfer to a wire tray and top with some freshly chopped parsley, salt and pepper and a little bit more parmesan. Serve immediately.
Another delish dish from a shoot that I did for @balthazarwinedine at Crowne Plaza Surfers Paradise - Tasmanian lobster ravioli, poached lobster tail and armoricaine sauce... David suggests that pinot gris has richness and also acidity that can handle a dish of this substance. Pick up a Mornington peninsula, Oregon or Alsace example...
This is one of my favourite food shots of recent times. In comes from a series I did for the new Chinese Szechuan/Cantonese restaurant 'Sifu' at the Crowne Plaza Surfers Paradise with stylist @sarah_denardi . This Peking duck was beautifully presented in the traditional Chinese way by Chef Kyle before we added our magic touch. Great team work! For wine matching David suggests a classic match that never gets old, pinot noir with duck. The crispy skin has a sweet edge normally whichcan work in synergy with New World pinot noir which tend to be fruit driven with strawberry and red cherry aromas and flavours, creating a flavoursome experience.
DELICIOUS RECIPE TIME! - Shrimp Salad with almonds and pomegranates - from our multi-award winning book 'PAIRED: Champagne & Sparkling Wine (The food and wine matching recipe book for everyone) (click bio link to find out more) PREP 20 min COOK 10 min SERVES 4 small serves Discovering pomegranate as a salad addition was an Australian revelation for us. Luckily you can often find them pre-seeded in a convenience pack, but to seed them yourself here is a handy technique. First pierce the skin all the way around the diameter of the fruit, without cutting through. Then rip the fruit in half with your hands. Fill a large bowl with water, submerge one half and free the seeds from each chamber. You'll see the skin floats to the surface. Repeat with the other half. Remove skin and strain fruit, no mess! PAIRING Moscato d’Asti Salads can sometimes be very one-dimensional, well, not this one! The key link between the food and wine is the pomegranate, which shares similar characteristics to the moscato but with a slightly tart finish. The shrimp gives the substance to hold all the crunchy, juicy flavours together. I often struggle to feel satisfied after a salad, in particular due to lack of flavour, but this salad is lovely and the moscato gives such a lift to the overall experience. METHOD Pre-heat the oven to 180°C/350°F. Place almond slivers on a sheet of baking paper on a flat tray and roast for 10 minutes or until browned, agitating occasionally. Set aside. Flash-fry the shrimp at a high heat with a tablespoon of olive oil to lightly coat the pan. You should only need a minute or two for each side. The shrimp is ready when it changes to an opaque consistency and starts to curl slightly. Put to one side. Mix the remaining oil with the lime juice and salt and pepper. In a salad bowl set up a bed of lettuce and sprinkle the shrimp and radishes evenly. Distribute the cucumber ribbons on top and then sprinkle the pomegranate generously over everything. Finally, pour the oil dressing evenly over the top. Serve in small bowls as a fresh starter, or as a side to a larger dish.
I love the earthiness of this shot (both food and styling) that I did for the fantastic recipe book 'A Taste of Gwinganna' along with stylist @sarah_denardi Available at www.gwinganna.com. They make healthy delicious... For wine pairing David suggests that the combination of seeds, nuts and honey resembles the features of an aged semillon, but the beauty of this variety is that retains the fresh acidity even as it ages. So this nutty bread can have a slightly dry and crunchy texture but once the wine reaches your tastebuds the outcome is light and fresh, a beautiful synergy of flavours.
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Feel the love! Champagne and Oysters is a classic pairing for a reason - it's truly delicious... and what better day to splash out and enjoy this delightful treat... preferably on a beach with the sun going down. (no sand in the oysters, and southern hemisphere beach of course!) This shot is from our book PAIRED: Champagne & Sparkling Wines which includes a recipe for the foam and caviar accompaniments that you can make at home. Click our bio link to find out more.... Happy Valentine's Day!
This delectable treat of Harvey Bay Scallop Ceviche is from a shoot I did for @balthazarwinedine at Crowne Plaza on the Gold Coast. David suggests pairing with a chardonnay and says The delicate flavours of the scallops can be easily overwhelmed by a powerful chardonnay, so pick something lean and citric, almost as if it was the lemon on the top, try out Chablis or Tasmanian examples. Fran
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Mini Chicken empanadas with three cheeses & spring onion These mini-empanadas are a creative twist on the classic Chilean favourite, from our recipe book 'PAIRED: Champagne & Sparkling wines'. Prep 1 hr Cook 20 min Yield 20–25 mini empanadas Wine match The flaky baked pastry yields to the rich textural sensation of the three cheeses enveloping the chicken. The spring onion creates a link between the melted cheese stretch and the crisp essence of the wine. A non-vintage sparkling effectively cleanses the palate of the rich flavours, with a fresh fizz to prepare for the second bite. Ingredients 2 large chicken breasts, diced 1 garlic clove, finely chopped 1 egg 1 packet of puff pastry, defrosted 250g (9oz) cream cheese 150g (5½oz) light cheddar, grated 150g (5½oz) light Swiss cheese, grated 4 spring onions (scallions), very finely sliced 2 tablespoons fresh basil, chopped sprinkle of chilli flakes (optional) salt and pepper, to taste Method Preheat oven to 180°C/350°F. Over a medium heat, start frying the chicken and garlic in a medium frying pan. Cook until tender and ready to eat. Whisk the egg in a small bowl. Set aside. In a large bowl, combine the cooked chicken, grated cheeses, cream cheese, onions, basil and chilli flakes and mix together. Season with salt and pepper. Place the pastry on a floured work surface and cut out approximately 16cm (6¼ inches) diameter circles (we used a saucer as a cutting guide). Spoon a heaped teaspoon of the filling into the middle of each circle, being careful not to overfill. Brush the edges with the egg wash and fold each circle in half. Sealing You can simply press the edges together with a fork, however for the authentic finish we used the repulgue technique – it’s easier than you might think. Squeeze the edges together with your fingers. Then it’s a simple pinch and fold process. Starting from one corner, pinch a finger-width together and pull it out gently and then fold it over onto itself. Move another finger-width away and do the same, but fold a slight overlap onto the first fold. Continue until you reach the other side. Brush the top with some egg. Bake until golden brown, about 20 minutes.