When Aussie born wine retailers Vinomofo approached me and asked me to pair some recipes with their wine, I jumped at the chance. Jumped, literally. I like food. And I like wine with my food. But most of all, Vinomofo is the epitome of the small Aussie startup that’s making it to the big time. They get some pretty epic deals in. I just ordered a couple cases of one of my favourites, Paxton AAA at $10.90 a bottle – the cheapest I’ve ever seen it elsewhere is $17.
If you’re trying something new, let’s say you don’t like it – well, they come and pick up the rest of the case at no charge. I now buy my wine almost exclusively from them. After all, who doesn’t love an local success story (and a good deal)?
Aside from getting good wine to you at significantly discounted prices, they also collaborate with winemakers to produce exclusive-label wines. Their 2014 Bisou Bisou has been crafted by Steve Webber, Gourmet Traveller Wine’s 2007 Winemaker of the Year.
If you’re new to Vinomofo and you buy via this link,they’ll give you $25 credit to get you started.
Let’s be honest, wine is only so much fun on it’s own. I mean, it is a whole lot of fun, but inevitably it’s better when it’s paired with food. And friends. Though I suppose you could not invite friends if you didn’t want to share. Which, I should add, is a perfectly legitimate strategy.
I suppose you could also think about it like this – having food allows you to drink more wine. With that in mind, whether you’re hopeless, competent or confident in the kitchen, we’ve got you covered. One recipe, three ways to pair it perfectly with sparkling.
As long as the oysters and bubbly are cold, we’re pretty sure your friends will love you whichever way you go.
Level 1: I sometimes cook instant noodles
We all have to start somewhere. We’ll let you off easy this time.
Get some oysters. You can even buy them pre-opened if you must. (Loudly) declare yourself an oyster purist and serve with lemon wedges.
Bonus points if: you serve them on rock salt for that gourmet look.
Level 2: I cook for myself most nights
You’ll be right at home making up this cheat’s dressing, but if you’re feeling more adventurous, opt for the fancy, glammed up oysters below. It certainly packs a flavour punch; the spiciness of the nahm jim contrasts beautifully against the crisp, slightly sweet bubbly.
- 2 dozen oysters
- 1 clove garlic, crushed
- 2 coriander roots, cleaned and sliced
- ½ cm ginger, finely diced 1
- /2 green chilli (or more to taste), deseeded and finely diced
- ¼ tsp fish sauce
- 1 tbsp fresh lime juice
- ½ tsp sugar
- deep fried shallots (available from Asian grocers)
- finely sliced red chilli
- Place garlic, coriander roots, ginger and green chilli in a mortar and pestle and pound to a fine paste. Add fish sauce, lime juice and sugar then mix to combine and taste for balance. The mixture should be hot, sour, sweet and salty.
- To serve, top each oyster in the half shell with some nahm jim, garnish with fresh coriander leaves, deep fried shallot and a slice of red chilli.
Bonus points if: you shuck the oysters yourself.
Level 3: I missed out on getting onto MasterChef
Bisou Bisou deserves some love and you’re just the person it’s been looking for! Chilled oysters, sparkling jelly and apple-lemon infused cucumber; subtle and absolutely perfect for a hot Aussie summer. It’s a damn near perfect complement to the crisp green apple notes in our sparkling.
- 2 dozen oysters
- 4g powdered gelatine
- 2 tbsp cold water
- 250ml Bisou Bisou
- 25g sugar
- 1 small green cucumber
- ¼ cup cloudy apple juice
- 2 tbsp fresh lime juice
- ginger, finely sliced into 1mm strips
- 1 tbsp grenadine (or substitute Campari)
- To make the jelly, soak gelatine powder in 2 tbsp of cold water and allow to bloom. Heat 125ml of Bisou Bisou and sugar in a saucepan over low heat. Keep stirring until all sugar has dissolved. Remove from heat, add bloomed gelatine then stir until dissolved. Let the mixture cool to room temperature before pouring in the remaining bubbly. Stir to combine, then pour the mixture into a clean bowl and place in the fridge to let it set for at least one hour.
- To make the infused cucumber, cut into 2mm dice (discard seeds but leave the skin on). Combine with apple juice and lime juice in a small bowl cover with cling wrap and place in the fridge.
- To make the ginger garnish, combine ginger with grenadine (or Campari) and leave to infuse for at least an hour.
- To serve, top each oyster in the half shell with a spoonful of jelly, a few cubes of infused cucumber and a ginger slice.
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