pair the dishes with…

Epicure (Indonesia) - - ENTERTAINING -

Galan­gal panna Cotta with Grace Win­ery Kerner Late Har­vest 2010 This sweet Ja­pa­nese wine with a medium body matches the spice notes and apri­cot flavours of the dessert. Truf­fle dashi braised Live Korean Abalone with Nabeshima ‘Go­hyaku­man­goku’ Jun­mai Ginjo On top of a fra­grant nose of melon and aniseed, with a mel­low tex­ture and the sub­tle tin­gle of spice, this sake has umami nu­ances that play well with the flavours of the dish. Wild sri Lankan Tiger prawns, Foie Gras Mousse, orzo and Ji­cama with pa­per Lantern sichuan pep­per Gin As the prawns are brined in a mix­ture that in­cludes Sichuan pep­per­corns, this Sin­ga­pore­made gin is the per­fect ac­com­pa­ni­ment.

Nasi Goreng Is­timewa with Cha­long bay Thai sweet basil Rum The sweet­ness of sug­ar­cane in the Thai rum com­ple­ments the sim­i­lar notes in kabocha, while basil brings out the aro­mas of ume.

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