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Want more menu inspiration? Check out our recipe collections for great ideas.NOVEMBER
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O U T S I D E E AT S F E E D I N G F R I E N D SF E E D I N G F R I E N D S A S I A N F L AV O U R SA S I A N F L AV O U R S
ALFRESCO PARTY
Chicken, Gruyere & paprika
vol-au-vents, p 36
Rob Dolan True Colours
Chardonnay 2015
~
Slow-roasted brisket with aromatic
spice rub, p 102
Woods Crampton Sleeping Dogs 2015
~
Apricot & amaretto cheesecake, p 116
Baumard Carte d ’or Côteaux
du Layon 2013Chicken, Gruyere
& paprika & paprika
vol-au-ventsvol-au-ventsSteamed pork Steamed pork
ribs with black ribs with black
bean and chillibean and chilliBlueberry, orange Blueberry, orange
& gin-spiked galette& gin-spiked galette“We eat with our eyes, and this menu
throws together all the colours of
spring. Partner it with crisp glasses of
rosé, and gin and tonics spiked with
seasonal citrus, and the family will be
staying on for a dinner of leftovers!”
Samantha Coutts,
Assistant Food EditorSPICED TREATS
Betel leaf sambal hae bee, p 34
Tsingtao beer, China
~
Steamed pork ribs with black bean
and chilli, p 59
Mada Wines Pinot Gris 2017, NSW
~
Chai brulee tarts, p 122
Amaro Montenegro digestif, ItalyS U N DAY S O I R E E
Pink peppercorn rosé salmon with bay oil
and goat’s curd, p 136
~
Slow-cooked lamb shoulder with zucchini
& feta salad, p 20
~
Blueberry, orange & gin-spiked
galette, p 113“Yum cha is one of my favourite ways
of dining. Its casual nature and its
breadth of flavours and textures
on the table is best served with
light, fresh drinks, including
really cold beer.”
“Balance is everything with the starter; this Mike Bennie, Drinks Writer
Yarra Valley chardonnay is ideal. And the
red blend is big enough to take on beef, but
light on its feet. We then need a wine that
matches the cheesecake for sweetness, but
keeps you fresh and coming back for more.”
Sabine Duval, Sommelier and
Senior Buyer, The Wine SocietyMenu match brought to you by12 delicious.com.au