Lamb and Cabernet are just made for each other. Cabernet's youthful tannins thankfully cut through the lamb fat (which in this freezing Orange winter congeals all too quickly on the plate.) Usually with lamb I love Middle Eastern spices like cumin, coriander, cinnamon, sumac, pomegranate molasses etc but this time I've tried to keep it more European. Both work well with our Cab Sav, young or old. The stronger the flavourings you use, the younger the wine needed to accompany.
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This was Alex's Birthday cake many years ago and we had fun substituting and testing this recipe with some Asian ingredients and our then current dessert wine.
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Shavings of this delicious French cheese - a stronger version of gruyere, just has an affinity with our Cabernets. (French cheese and our Cabernet Alex ~ bliss!)
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Dad was the first person I know who added fruit to the meat of our main meal. How weird it seemed for him to add sultanas to our curry, or so I thought all those years ago. And he loved making his precious cumquat brandy each year. We're going a bit retro with this dish.
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I enjoy having those little packets of Australian made Japanese style organic (udon and soba- The Hakubaku Co.) which can be readily sourced from supermarkets.. They are handy and take very little time to cook. The buckwheat is from Victoria but can also be found in Orange!
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Little Chinese tea cups are perfect for this and they hold just over 100mls. I like the subtlety of this, especially the silky just set texture of baked custard rather than rich creme brulee style.
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This dipping sauce is great with Kumera corn and smoked trout fritters.
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I did base my fritters on this fabulous Vietnamese recipe. Be careful frying fresh corn cut from the cob as it can pop and splatter oil at anyone nearby. That is why I try and have just one cut through each kernel.
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