What would you cook to go with Pinot?

[TravisW]

Hit me up with your recipes for dinner with Aussie Pinot. And if possible, not toooooo complex nor 100 duck dishes.

Cheers,

Travis.

[Rory]

I have to cook to drink Pinot?

[TiggerK]

Duck is the obvious choice but most red meat goes well with the slightly bigger style of most Aussie Pinots. I'd go a frenched Lamb Rack with some subtle spices of your choosing, ideally sous vide at 58C for 60-90 mins, then hot sear, otherwise roasted in hot oven. With swiss brown mushrooms cooked in butter(I add some porcini powder, garlic & parsley), duck fat roast potatoes, rocket salad or charred brocollini.

[Ozzie W]

To bring down the complexity of preparing duck, you can try the products from http://www.luvaduck.com.au.
I find that oven baked salmon goes well with Pinot too.

[Phil H]

+1 on Luvaduck, if you at least want to make an effort cooking, use the Luvaduck fillets added to a Risotto, utilising the duck fat
Travis, how did youre trip to Orange go? I would be interested on your impressions from the trip.

[winetastic]

A simple fresh pasta with butter + sage sauce and shaved parmesan is solid. Make it fancy with a dash of truffle oil or really go to town with fresh shaved truffle.

[Hunter]

Braised goat

[TravisW]

Thanks for the advice guys.

Phil, I totally forgot to put up my post-Orange thoughts. I'll put them up tonight.

Cheers.

[WAwineguy]

A bottle of cabernet

[sjw_11]

Beef Stroganoff

Classic roast chicken

Soy-style* pork belly...
(think pork belly cubes, slowly cooked in stock with garlic, ginger, cinnamon, star anise and dark soy.. once tender add some dried or fresh mushrooms, thicken with a little cornflour, and serve over rice with fresh spring onion and coriander)


* I would say "Chinese-style" but it seems these days that would risk "cultural appropriation"

[Ian S]

* I would say "Chinese-style" but it seems these days that would risk "cultural appropriation"

I've always been rather amused by the Italian name for Trifle - Zuppa Inglese "English soup".

[cuttlefish]

[quote="TiggerK"]Duck is the obvious choice but most red meat goes well with the slightly bigger style of most Aussie Pinots. I'd go a frenched Lamb Rack with some subtle spices of your choosing, ideally sous vide at 58C for 60-90 mins, then hot sear, otherwise roasted in hot oven. With swiss brown mushrooms cooked in butter(I add some porcini powder, garlic & parsley), duck fat roast potatoes, rocket salad or charred brocollini.[/quote]

Pffffft ! (Not Pffffft)