THE CIVIL SER­VANT WITH FIDEUA WITH SQUID & PRAWNS, LE­MON & GAR­LIC AL­LI­OLI

Cuisine - - SARAH TUCK -

FOOD MATCH: There’s so much go­ing on with fideua that you need a cock­tail that is it­self both com­fort­ing and com­pli­cated. This drink is a real bal­ance of fresh and aged flavours, spice and flo­ral notes. With a dish like this it would be easy to pair with purely fresh flavours but the oak on the co­gnac and the spice from the bitters al­lows us to tie in with the pan-fried joy of fideau. Also the anise in the fen­nel is a great bridg­ing flavour be­tween the dish and the cock­tail.

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