The perfect match
SILVIA COLLOCA RAISES a glass to her globally inspired dishes, taking cues from our drinks experts on the meals they would match with a glass of wine.
“This was a lot of fun to work on,” says Colloca, “I got to try my hand at Asian and Hungarian food, and I’m so happy with the results. Using riesling in the vinaigrette for the kingfish crudo was also interesting; it added acidity and sweetness to the dish.” Of course, it wouldn’t be a Silvia Colloca story without a signature Italian dish. “Cotoletta Milanese is the most comforting dish. It’s essentially a schnitzel, and who doesn’t love a schnitzel?”
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wine the perfume industry should bottle, this is it. Zibibbo is from the muscat family and is an ancient, aromatic white grape known for its length and complexity. It is common in the warmth of the Mediterranean and increasingly popular in South Australia. Winemakers, such as former New York sommelierturned-McLaren Vale vintner Brad Hickey, are doing interesting things with the variety. Hickey makes his ‘ZBO’ Zibibbo using fruit from the Riverland and wild-ferments it in clay amphorae on skins for 150 days. Expect a whirlwind of aromas and flavour: herbs, spice, stone fruit and tangerines. You could also try this dish with an equally aromatic white like vermentino. Young Gun of Wine 2019 winner Damon Koerner makes a humdinger.
