Australian Gourmet Traveller — May 2017

12 GOURMETTRAVELLER.COM.AU

MOTHER’S DAY LUNCH

Chicken livers, sourdough and

onions(PICTURED; RECIPEP101)

Duck with sauerkraut(RECIPEP110)

Beetroot salad with sweet and

sour dressing(RECIPEP116)

Pear strudel(RECIPEP113)

C

This menu draws its influences

fromallover–atouch of France

here, Germany there, and a hint of

the Middle East. Try a similarly

eclectic drinks offering: a small

glass of chilled goldenSauternes

to start (heaven with pâté),

succulent kiwipinot noirwith the

duck and salad, and a sweet

pear ciderto finish.

PASTA NIGHT

Pumpkin galette with blue cheese

and thyme(RECIPEP34)

Pappardelle with osso

buco ragù(PICTURED; RECIPEP32)

Dark chocolate-matcha

truffles(RECIPEP86)

C

Pumpkin has a great affinity

with the honeyed flavours of

a well-cellaredrieslingorsémillon.

The beef shin ragù is begging

you to open a bottle of the

biggest, blackestBarossa shiraz

you can find. And the herbal notes

of the matcha in the truffles would

find an unusual but delicious

partner in a glass of smoky

Islay whisky.

DINNER WITH FRIENDS

Tarte flambée

(RECIPEP96)

Roast chicken thighs with

green polenta

(RECIPEP38)

Pear, honey and wild ginger

baked pudding(PICTURED; RECIPEP120)

C

This meal kicks off with a classic

dish from Alsace, so match it with

a classic, perfumed, flintyAlsatian

riesling.Then hop down to

Tuscany and a fineChiantito go

with the main course, before

heading back to Alsace and

a luscious, spicy, peachy vendange

tardive – late-harvest –pinot gris

for the pud.

32

101 120

MAY 2017

menus

Your autumn entertaining is covered with

three menus from this issue.

DRINK SUGGESTIONSMAX ALLEN

PERFECT MATCHES