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Author Archives: Gourmet Explorer
Taking care of your cheese
Cheese is high maintenance. From production to storage to consumption, cheese demands the full attention of the cheese maker, the cheesemonger and the cheese enthusiast. Cheese is not a food specially developed to have a long stable shelf life; you … Continue reading
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Bar terms 101
When it comes to ordering — or creating — an amazing cocktail, it”s best to be at least a little versed in basic bar terms. Especially if you”re in the habit of ordering obscure drinks, you”ll increase your chance of … Continue reading
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Barbera and grilled vegetables
Barbera has been one of the staple table wines of Italy’s Piedmont region almost forever, so it’s been partnered with virtually all of the regions dishes. A grilled vegetable platter is not exactly one of those dishes, but it works … Continue reading
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Top Christmas iconic holiday drink – homemade eggnog
The words ‘classic’ or ‘iconic’ might be a bit over-used, but for me both apply squarely to my favourite Christmas drink: Eggnog. Whilst I have no idea where the word came from (“egg” and “grog, anyone”?) the drink is delicious … Continue reading
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Muscadet and Oysters
If we whizz down to the western end of France’s Loire Valley (the eastern end is where Sancerre comes from) we will find the home of Muscadet wines. Muscadet is the perfect oyster wine. It has moderate alcohol levels (by … Continue reading
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Paella and Rioja
As with the goat cheese and Sauvignon Blanc, this pairing arose out of necessity; what else would you drink with Spanish Paella except for the local wine? While there are many versions of Paella, one of the classics includes a … Continue reading
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Sauvignon Blanc and Goat Cheese
I’m not much of a fan of most Sauvignon Blanc. Indeed if did a Linnaean classification of wine I might be really be rash and omit it altogether, or classify it as an unworthy sub-species. The whole gooseberry, grass licking, … Continue reading
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Caviar and Champagne
aah … Champagne and caviar. One of the finest food and wine pairings imaginable. Champagne and caviar is not simply one of “the” party pairings, it’s also a classic example of a complimentary food pairing. The lightness of texture and … Continue reading
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Please send lemon and Tabasco
Have stumbled across excellent native oysters. No other supplies. A wench may be useful too.
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Pinot Noir and grilled Salmon
Tasmania is becoming famous for its fresh Salmon so it’s no surprise that a pairing of Tasmanian Pinot Noir and local Salmon can produce a beautiful meal. The medium weight of both match up well as do the subtle intensities … Continue reading
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