AND TO DRINK…

Drinks editor Yvonne Lorkin sug­gests matches for th­ese dishes.

Dish - - WILD ABOUT HERBS -

1. IN­DIAN SPICED FISH

BURGER This dang-tasty fish dish is el­e­vated to off-the-scale awe­some­ness with a glass of the Macs Hop

Rocker Pil­sner 330ml ($26 x dozen). The herba­ceous­ness and resinous char­ac­ter of the Nel­son Sau­vin and Cas­cade hop combo make this an in­cred­i­bly crisp, tangy part­ner for this recipe. lk.co.nz

2. ROCKET AND HERB PESTO PASTA The rich, oily herba­ceous­ness of the pesto just dances across the tongue with a sip of the Charles Smith Eve Wash­ing­ton State

Chardon­nay 2015 ($23). Clas­sic, light, cit­rus-for­ward East Coast char­ac­ters burst forth, with white nec­tarine, grape­fruit, crushed wal­nuts and hints of toast. Crisp, tangy and lighter-styled, with a squeak of creami­ness on the fin­ish, it’s the duck’s nuts with this dish. cen­trecity.co.nz

3. QUINOA, PIS­TA­CHIO AND HERB SCHNITZEL

WITH HERB SLAW Great rosé is ex­actly what the doc­tor or­dered with this snazzy schnitzel dish and

I’m lov­ing the O:TU Hawke’s Bay Mer­lot Rosé 2018 ($20) be­cause it’s heav­ing with fresh berries, soft spices, hints of cream­ing soda and has a long, tex­tu­ral fin­ish. De­li­cious! For stockists email b.ma­gan@ otuwines.com 4. SPINACH, HERB AND CHEESE PIE Pies can some­times be a tricky thing to match to drinks; how­ever that’s not the case here be­cause the Anna’s Way Marl­bor­ough Pinot Gris 2017 ($20) is beyond per­fect. Made by Louis Vava­sour and his team at Awa­tere River Wines, this pinot gris is crunchy-fresh and neck-deep in nashi, lemon and sum­mer flo­rals. It’s crisp, dry­ish and has long, lin­ger­ing min­er­al­ity on the fin­ish. arwc.co.nz

5. BUT­TER­FLIED LAMB LEG WITH VIET­NAMESE SALAD Cre­ate a party on your palate by pair­ing th­ese vi­brant Viet­namese flavours with a large glass of herba­ceously hoppy Brave Brew­ing Bot­tle Rocket Ex­tra

Pale Ale 500ml 5.6% ($8.99). It’s big, malty and mor­eish enough to wrap around the lamb and has a saucy, suc­cu­lent edge to take on the heat of those chillies. Stun­ning stuff! whiskyand­more.co.nz

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