Duck Liver Pâté

Miso Glazed Cod

Celeriac Crisp

5-Year Aged Koshu, Daruma Masamune, Gifu Prefecture, Japan

2018 Le Combal, Malbec, Domaine Cosse Maisonneuve, Cahors, France

2020 Syrah, Domaine Lattard, Rohn Valley

2022 'Resporio' Nero d'Avola, Valdibella, Sicily Italy

2022 Domaine Triennes, Rosé, Cinsault, Provence, France

2023 Trinqu'ames, Sauvignon Blanc, La Grange Tiphaine, Loire Valley, France

2020 Magnus Riesling, Staffelter Hof, Mosel, Germany

2022 Di Gino, Verdicchio, Fattoria San Lorenzo, Marche, Italy

Fine bubbles, pure citrus fruits, brioche and salinity

NV Champagne, Chartogne-Taillet, 'Saint Anne'

Textured, lactic richness with a bright acidity

NV Zéro Brut, Crémant d'Alsace, Domaine Leon Boesch

Elderflower Soda

Dry, refreshing, strawberry and tomato leaf, naturally sparkling, light-bodied

2022 Ferrando Lambrusco, Quarticello, Emilia-Romagna, Italy

Pentire Adrift & Tonic

Euforia Grape Skins & Tonic

House Spritz

Sapling Gin & Tonic

Old Fashioned

Vermouth & Tonic

Americano

Classic Negroni

Lamb Kofta

Clean the duck liver by removing any connective tissue and veins. Rinse under cold water and pat dry with paper towels.

Prepare the Duck Liver

In a skillet over medium heat, melt 50 grams of unsalted butter. Add the finely chopped shallots and minced garlic, and sauté until translucent, about 3-4 minutes.

Sauté Shallots and Garlic

Add the cleaned duck liver to the skillet and cook for about 3-4 minutes on each side until browned but still slightly pink in the center.

Cook the Duck Liver

Carefully add the cognac or brandy to the skillet and allow it to flambé (if desired) or simmer for 1-2 minutes to burn off the alcohol.

Deglaze with Cognac

Transfer the liver mixture to a food processor. Add the remaining unsalted butter, heavy cream, salt, black pepper, and thyme. Blend until smooth and creamy.

Blend the Mixture

Transfer the pâté to a serving dish or terrine, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Chill the Pâté

In a skillet, melt the remaining 30 grams of unsalted butter over medium heat. Add the brioche slices and toast for about 2-3 minutes on each side until golden brown.

Toast the Brioche

Duck liver

Unsalted butter

Shallots

Garlic cloves

Cognac or brandy

Heavy cream

Salt

Black pepper

Thyme

Brioche bread

In a medium bowl, combine miso paste, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Whisk until smooth and well combined.

Make the Marinade

Place cod fillets in a shallow dish and pour the marinade over them. Ensure the fillets are well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Cod

Preheat the Oven

Line a baking sheet with parchment paper. Remove the cod from the marinade and place it on the prepared baking sheet. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

Bake the Cod

Once cooked, remove the cod from the oven. Sprinkle with chopped spring onions and sesame seeds before serving. Enjoy with steamed rice or vegetables.

Garnish and Serve

Cod fillets

Miso paste

Soy sauce

Honey

Rice vinegar

Fresh ginger, grated

Garlic, minced

Sesame oil

Spring onions, chopped

Sesame seeds

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Peel the celeriac using a sharp knife and slice it thinly into chips, about 1-2 mm thick.

Prepare the Celeriac

In a mixing bowl, combine the celeriac slices with olive oil, salt, black pepper, and paprika. Toss until all slices are well-coated.

Season the Chips

Spread the celeriac slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until crispy and golden brown, flipping halfway through.

Bake the Chips

In a food processor, combine the feta cheese, Greek yogurt, lemon juice, garlic clove (peeled), olive oil, and salt.

Blend Ingredients

Blend until smooth and creamy, scraping down the sides as needed. Adjust the salt to taste.

Whip to Creamy Consistency

Simply measure out the honey and set aside for drizzling on the finished dish.

Prepare Honey Drizzle

Celeriac (celery root)

Olive oil

Paprika

Feta cheese

Greek yogurt

Lemon juice

Garlic clove

Arrange assorted sushi on a platter, ensuring a variety of flavors and textures.

Prepare Sushi

Season the white fish with salt and grill over medium heat for about 5-7 minutes on each side until cooked through.

Grill White Fish

Heat oil in a deep pan to 180°C (350°F). Dip vegetables in tempura batter and fry until golden brown, about 3-4 minutes. Drain on paper towels.

Fry Tempura Vegetables

Serve pickled ginger in a small dish for a refreshing palate cleanser alongside the sushi.

Prepare Pickled Ginger

Before serving, chill the 5-Year Aged Koshu in the refrigerator for at least 30 minutes.

Chill the Wine

Pour the chilled Koshu into wine glasses, filling each to about two-thirds full.

Pour the Wine

Serve the wine alongside the prepared sushi, grilled fish, tempura vegetables, and pickled ginger for a harmonious pairing experience.

Serve with Food

5-Year Aged Koshu

Sushi (Assorted)

Grilled White Fish

Tempura Vegetables

Pickled Ginger

Place the bottle of 2018 Le Combal, Malbec in the refrigerator for about 30 minutes to chill. The ideal serving temperature for Malbec is between 60-65°F (15-18°C).

Season the lamb chops with salt, pepper, and your choice of herbs (like rosemary or thyme) and let them sit for 30 minutes at room temperature. Preheat the grill to medium-high heat and grill the lamb chops for about 4-5 minutes on each side, or until they reach your desired doneness.

Prepare the Grilled Lamb Chops

Preheat your oven to 400°F (200°C). Chop the vegetables into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 25-30 minutes, until tender and slightly caramelized, stirring halfway through.

Roast the Vegetables

Slice the aged cheddar cheese and arrange it on a platter. Break the dark chocolate into pieces and place them alongside the cheese.

Serve the Cheese and Chocolate

On a large serving platter, arrange the grilled lamb chops, roasted vegetables, and cheese. Serve with the chilled bottle of 2018 Le Combal, Malbec ready for pouring.

Plate Your Meal

2018 Le Combal, Malbec

Aged Cheddar Cheese

Grilled Lamb Chops

Roasted Vegetables (e.g., carrots, bell peppers, zucchini)

Dark Chocolate (70% cacao or higher)

Begin by harvesting the Syrah grapes at their peak ripeness, typically in late summer to early autumn.

Harvesting

Sort the harvested grapes to remove any damaged or unripe fruit.

Sorting

Crush the sorted grapes to release the juice and pulp, placing them into fermentation tanks.

Crushing

Add the yeast to the crushed grapes and allow fermentation to occur over a period of 7-14 days at a controlled temperature.

Fermentation

After fermentation, press the mixture to separate the wine from the skins and solids.

Pressing

Transfer the wine into barrels for aging, typically for 12-18 months, allowing it to develop complex flavors.

Aging

Once aged, filter and bottle the wine, adding sulfur dioxide for preservation.

Bottling

Arrange the blackberries, dark chocolate, grilled lamb chops, and aged cheese on a tasting plate.

Prepare Tasting Plate

Carefully pour the 2020 Syrah into wine glasses, allowing it to breathe for a few minutes.

Pour Wine

Serve the wine alongside the tasting plate for a delightful pairing experience.

Serve

Syrah Grapes

Yeast (Saccharomyces cerevisiae)

Sulfur Dioxide (SO2)

Water

Blackberries

Dark Chocolate

Aged Cheese (e.g., Gouda)

Place the bottle of 2022 'Resporio' Nero d'Avola in the refrigerator for at least 30 minutes before serving to ensure it is at the optimal temperature of around 16-18°C (60-65°F).

Select a large, wooden charcuterie board. Arrange the sliced cured meats in a decorative pattern, ensuring a mix of textures and flavors.

Prepare the Board

Cut the assorted cheeses into wedges or slices and place them next to the cured meats on the board.

Add the Cheese

Add a small bowl of mixed olives to the board to provide a salty contrast to the meats and cheeses.

Incorporate Olives

Arrange slices of artisan bread or an assortment of crackers around the meats and cheeses for guests to enjoy.

Include Bread or Crackers

Scatter fresh grapes or berries over the board for a pop of color and a sweet balance to the savory items.

Finish with Fruits

Once the wine is chilled and the charcuterie board is beautifully arranged, serve them together. Pour the 'Resporio' Nero d'Avola into wine glasses and enjoy the pairings.

Present the Wine and Board

2022 'Resporio' Nero d'Avola

Charcuterie Board

Sliced Cured Meats (e.g., Prosciutto, Salami)

Assorted Cheeses (e.g., Manchego, Brie, Aged Cheddar)

Mixed Olives

Artisan Bread or Crackers

Fresh Grapes or Berries

Place the bottle of Domaine Triennes Rosé in the refrigerator for at least 2 hours before serving to ensure it is perfectly chilled.

Chill the Rosé

While the wine is chilling, wash and slice the fresh strawberries. Cut the crusty baguette into bite-sized pieces.

Prepare the Accompaniments

On a large serving platter, arrange the sliced baguette, fresh strawberries, soft cheese, olives, and nuts. This will create an attractive and inviting setup for enjoying the wine.

Assemble the Platter

Once the wine is chilled, pour it into wine glasses and serve alongside the prepared platter. Enjoy the refreshing taste of the rosé with the assorted accompaniments.

Serve the Wine

Domaine Triennes, Rosé, Cinsault

Fresh Strawberries

Crusty Baguette

Soft Cheese (e.g., Brie or Camembert)

Olives

Nuts (e.g., Almonds or Walnuts)

Carefully hand-pick the Sauvignon Blanc grapes from the vineyard when they reach optimal ripeness.

Harvest the Grapes

Crush the harvested grapes to release the juice. Use a wine press to extract as much juice as possible.

Crushing and Pressing

Transfer the grape juice to a fermentation vessel. Add yeast to the juice to initiate fermentation at a controlled temperature of around 15-20°C (59-68°F).

After fermentation, add sulfur dioxide to preserve the wine and prevent oxidation.

Add Sulfur Dioxide

Allow the wine to age in stainless steel tanks for several months to develop its flavors.

Once aging is complete, bottle the wine and label it as '2023 Trinqu'ames, Sauvignon Blanc, La Grange Tiphaine, Loire Valley, France.'

Slice the fresh goat cheese into small rounds or wedges for serving.

Prepare the Goat Cheese

Cut the baguette into thin slices for easy serving alongside the cheese.

Slice the Baguette

In a bowl, combine the mixed greens, drizzle with olive oil and balsamic vinegar, and toss gently to coat.

Prepare the Salad

On a platter, arrange the goat cheese, baguette slices, and the mixed green salad. Pour the chilled Sauvignon Blanc into glasses and serve with the platter.