Spent all day prepping to cook my New Year menu - but the most important is to have the right drink for each course, since I used to own an off-licence. 2014/15 New Year Menu Duck, Venison and Chicken Liver Pates Cocktail of choice French Tuna and capsicum salad Pinot Gris Cave de Turckheim – Aromatic white with an oily texture and fruit-dominated length Wicked baked sardines with onion ciabatta El Xit Xarel-lo – Dry wine full of minerality, very similar in style to Chablis – but from Spain! Fragrant Prawn Thai Broth with prawn cracker Isabel Estate Sauvignon Blanc – Classic SB, bursting with gooseberry and elderflower with citrus undertones Chicken with apples & brandy with wild rice Hardwood Hall Pinot Noir – Primary flavours of cherry and raspberry, with deeper lingering notes of coffee and dark chocolate Apricot lamb with minted couscous Vina Cubillo Tinto Crianza – Medium-bodied wine with strawberry and cassis flavours, with an undertone of vanilla from aging in American oak barrels. Sirloin steaks in port sauce with vegetables Chateau Musar – Baked-fruit flavours of damsons and cherries; richly textured wine with slight tawny notes Pears in Amarone Moscatel de Setubal – Oak aged Moscatel; rich with caramel, apricot and orange flavours and a long finish Cheese and biscuits Krohn Vintage 2003 – Intense plum and concentrated cherry flavours, followed by vanilla and spices Champagne Happy New Year!
Posted on: Wed, 31 Dec 2014 16:15:17 +0000
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