This recipe comes from La Brasserie restaurant in Sydney. Mussels are easy to prepare so they are a great idea for a crowd pleaser. TO DRINK: Säo Gabriel Rafael White Ale is an exceptionally made beer that will complement a variety of food styles. This bottle-fermented Portuguese stunner is a must.
To drink: The elegance and balance of oak in Uva Mira winery’s Chardonnay make it an exquisite food wine.
If you’re looking for flavoured vodka but don’t want the chemical aftertaste that typically follows out of a bottle, pineapple shooters are for you. These are fresh and zesty and beautifully light. Using fresh pineapple makes a huge (and welcome) difference.
Try using chianti to poach these in for a nice Italian twist. If you happen to have a few amaretti biscuits handy, then crumble those over the top…
Print Recipe Warm fennel and fresh peas with Gruyere Serves: 4 Cooking Time: 20 mins Ingredients 4 fennel bulbs, halved extra virgin olive oil, to drizzle salt and freshly ground black pepper, to taste 250ml (1 cup) fresh cream 400g fresh garden peas, blanched 200g Gruyère, shaved fennel fronds, chopped, to garnish Instructions 1 Preheat
Cook’s tip: Add some zing with crushed ginger.
COOK’S TIP Phyllo can dry out very quickly if left open. Cover the unbuttered phyllo sheets with a damp kitchen towel while working to stop them from drying…
To drink: Splash out with Veuve Clicquot Yellow Label. Alternatively Krone Borealis Brut also has the rich creaminess and balance needed to match the sauce.