I dished up a spicy seafood pasta number with clams, shrimps and a bunch of random herbs, spices, chucked in some garlic and chopped onion and threw in a touch of classic chinese fried chilli sauce – weird I know but thats what you do when you experiment cook…bit like 4th form science but without instructions. You’ll be glad to know (or more like…lucky for me) it tasted amazing!
White – definitely… so grabbed the first thing I saw from the wine fridge which was a barrel fermented Hawkes Bay Chardonnay. Bold, yeasty and bursting with fruit flavours. This kid has personality and lingers long giving a tart apple and creamy caramel mouth coating…a sweet cidery finish. The wine took on the spicy pasta hand in hand like a first date on a sweet summer day! Skeptics would doubt me but I’d like to call it love at first sight