May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

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September, 2017

  • Win a pro toastie pack

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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

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December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

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December, 2014

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February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
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January, 2014

December, 2013

November, 2013

Florentine food & wine matching

By
Sarah Gamboni
Added
01 June, 2016

Emiko Davies’ beautiful book, Florentine, celebrates the authentic flavours of Florence. Here she shares Italian wine matches for four of her favourite dishes… and our friends at Halliday Wine Companion have offered Australian examples to try at home.

Wine is an integral part of the Florentine table, being used in dishes (like peposo, a peppery beef stew that calls for a whole bottle of red wine) as well as always being present on the table to accompany food, whether a casual lunch with the family at home or dinner in a restaurant. It's also key at aperitivo time, that wonderful moment before dinner, when you're perhaps on your way home from work, or meeting up with friends about to head off to dinner and you have a glass of wine with a dainty nibble of something – nothing that will spoil the meal, of course, but just the right thing to “open up your stomach”, as the Florentines say, and get the juices flowing (or stave off hunger pangs) to help you enjoy dinner.

There's no doubt about it, Tuscans like to drink Tuscan wine. Sangiovese, which goes into producing almost all of Tuscany's best known wines from chianti to brunello, is the clear protagonist in Florence – the Chianti Classico region sits on Florence's doorstep, after all. As you head west towards the Tuscan coast you'll find the area of Bolgheri growing international (and in particular Bordeaux) varietals such as cabernet sauvignon, cabernet franc and merlot. There's San Gimignano (just 50 km south of Florence), whose food-friendly vernaccia is a favourite white wine in Florence, and further south near the coast in Tuscany's rugged Maremma area you can find white vermentino and mediterranean red grape varietals such as alicante, carignan and ciliegiolo. These are just a fraction of the wine regions and grapes within Tuscany's continuously evolving wine scene that you'll be able to find and enjoy in Florence. 

 

Pappardelle all’anatra

Italian match: Try this with a nice Vernaccia di San Giminiano, but be careful to select one without any oak, which can often be overused by wine producers. Vernaccia has a lot of hidden potential and character when treated properly and you should find this medium body white has notes that recall fresh almonds, citrus and white flowers. Try the La Rampa di Fugnano 2013 Vernaccia di San Giminiano (Italian Wine Importers) or Fattoria Poggio Alloro 2013 Vernaccia di San Giminiano, (Enoteca Sileno).

 

Australian match: As an elegant blend of blackcurrant and mulberry notes, with hints of vanilla, cocoa and spice, the complexities of the 2013 Mama Goat Merlot will combine magnificently with this rich ragu.

 

Coniglio con le olive

Italian match: Try the 2013 Ciliegiolo by Antonio Camillo (Trembath and Taylor) from Tuscany's Maremma. Ciliegiolo gets its name from the wine's distinct cherry (“ciliegia” in Italian) aroma profile and is traditionally used to blend with sangiovese, but Antonio Camillo's wine, made from forty year old vines located in the single vineyard of Vallerana near the town of Capalbio, uses this ancient varietal in its own right.

 

Australian match: With a bright nose of wild berries, sage flower and cassis, the 2015 Coriole Nero d'Avola is dangerously delicious. Medium-bodied with soft, silky tannins, it has the structure to stand up to this provincial stew. For a regional match, try using Coriole Verdale Olives in the dish.

 

Arista di maiale

Italian match: Pair this Florentine roast pork with the 2012 Ampeleia “Un Litro” (Lario Food and Wine Importer), a flirty, fruit forward blend of mediterranean varietals, alicante (granache) and carignan, that are prevalent along the Tuscan coast. 

 

Australian match: The balanced acidity, citrus notes and backbone of oak that the 2011 Brown Brothers Patricia Chardonnay provides are a perfect match for this traditional Tuscan pork.

 

Peposo

Italian match: This classic, peppery beef stew calls for chianti. The 2010 Chianti Superiore La Casina di Badia (Giorgio de Maria Fun Wines) from a single vineyard sangiovese in the province of Pisa, is a bright, savoury and fresh sangiovese. Don't miss trying their vin santo too, maybe with a couple of cantucci biscuits at the end of the meal.

 

Australian match: The 2013 Audrey Wilkinson Shiraz would be perfect with this traditional peposo. With intense dark cherry and mulberry fruit, floral, violet aromas and dark pepper spice, it should complement this dish beautifully.

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