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Fried eggs with su­cuk, p 77

Best’s Foudre Fer­ment Ries­ling 2017 (Great Western, Vic­to­ria) ~ Salmon with lime, pa­prika, cumin and co­rian­der seeds, p 60

Cal­abria Pri­vate Bin Mon­tepul­ciano 2016 (Rive­rina, NSW) ~ Ap­ple, honey & wal­nut cake, p 105

Hur­dle Creek Dis­tillery Pastis (Vic­to­ria)

“Win­ter months usu­ally mean reach­ing for heftier red wines, but you can find the same kind of im­pact with fine tan­nins in medium-bod­ied reds (think neb­bi­olo, san­giovese, Hunter Val­ley shi­raz and sim­i­lar) and whites that have been ma­tured in oak bar­rels. Lots to play with in this menu!” Mike Ben­nie, Drinks Writer

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