Food & Wine Q&A - COVID-19
April 16, 2020
'Food' and 'Wine' - two of our favorite words. And if you're anything like us, you're going to love today's Q&A!
We're doing things slightly differently and featuring not just one mastermind, but two, very talented ladies who share our passion for food and wine. Meet the Wine Fairy, Katie Barratt, and Private Chef, Preeti Bardolia, who will be sharing their perspective on the Covid-19 situation and beyond.
However, it is easy to reach out for solace in these surreal times and although I often say balance is about having a glass of wine in each hand, today I'd rather highlight another concept of mine in that if you don't find what you're looking for from the wine within the first few sips you certainly won't find it at the bottom of the bottle. So rather sit back and savour this liquid art and appreciate all the joy and serenity it brings.
Follow the Tasting steps, the 3 sip tasting protocol, really take the time to appreciate the primary, secondary and tertiary aromas. Focus on the weight and body of the wine, assess the fruit/acid/tannin balance and allow the lingering mouthfeel to take you on a journey of delight.
I find that wine, like music, is filled with memories and can ignite the imagination of days gone by and memories still to be made. Whilst it is my duty as Wine Fairy to encourage you to drink, I do ask that you do so responsibly.
Try a little experimentation with varietals that are new to you or wines from different countries too. You could do a themed tasting, comparison tastings, food and wine pairing experiments. You have such a broad selection of international wines available to you, the learning opportunity here is priceless.
Yet please do make sure to keep a good stock of your typical 'go to' wine, one wouldn't want to be caught short!
A crisp Sauvignon Blanc, chilled perfectly (approx 6-8 degrees celcius) served with a grilled fillet of white, light and flakey fish, splash of olive oil, squeeze of lemon. Chargrilled asparagus and fresh microgreens. This could work equally well with a Pinot Grigio too.
Richer styled white wine, lightly to medium oaked Chenin Blanc or Chardonnay (ideal temperature here at 8-10 degrees deserves a dish with equal weight. A creamier dish or an ingredient with more fat. A pork belly roast or a mushroom risotto with lashings of butter and parmesan would be a treat.
The options are pretty endless here, there are some basic food and wine pairing rules to follow but ultimately, don't forget to drink what you love. All this talk of food has made me hungry now, and as you know, I'm always thirsty.
Once out of lockdown, there is more freedom to be able to create platforms to assist in getting fresh and nutritious food to the vulnerable and elderly.
The dish I’m most proud of is a chocolate souffle (a real treat that is quite daunting), served with a botanical spiced ice cream that I’ve practiced and would love to treat my friends and clients to.
Cooking time: 10 minutes
Pad Thai Sauce:
1/3 cup brown sugar
¼ fish sauce
¼ cup tamarind puree
(or substitute with 2 tablespoons tomato sauce with juice of half a lime)
2 tablespoon soy sauce
Juice of 1 lime
300g rice noodles
Oil for frying
Vegetables of your choice:
10 tenderstem brocollini
2 carrots - julienned
4 small zucchini - julienned
A big handful of spinach
30g bean sprouts
2 stalks spring onion, finely sliced
Protein of your choice:
400g Tofu, chicken, shrimps, pork fillet
2 cloves garlic
Oil for frying
¼ cup salted peanuts, chopped
Chilli flakes to taste
Few sprigs of coriander
Start off by preparing the sauce by combining all of the ingredients together in a bottle. Place the lid on and shake well until combined.
Next boil the rice noodles for about 5 minutes until cooked through. Drain, rinse in cold water and coat with a bit of oil to stop the noodles from sticking. Set aside until later.
Prepare the egg by whisking in a small bowl with some salt. Heat up a small non-stick frying pan and fry in the same way you would an omelette, over a medium heat. Once cooked on the surface, roll up as you would a pancake. Once cool, cut into slices. This is the garnish for the pad thai.
Prepare the filling by cooking your vegetables now. Heat up a pan and add the hard vegetables first ie. Tenderstem broccoli and carrots. Once slightly cooked through, add the zucchini. Cook further and then add the spinach. Season with salt. Remove from the pan.
Next cook the protein by adding oil to the hot pan. Fry the garlic gently over a medium heat, stirring consistently. Increase the heat and add the protein to the pan, season and fry until cooked through, tossing continuously.
Add the vegetables back to the pan with the protein together with the noodles. Toss through well and season with 5 tablespoons of sauce. Add more sauce if necessary. Add the chopped egg omelette, spring onion and the bean sprouts and toss through again.
Place in a beautiful bowl, garnish with peanuts, chilli flakes, lime wedges and coriander leaves.