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In Vino Veritas : In Vino Veritas Preview
FOOD & WINE PREPARATION 1. Melt butter in a large heavy frying pan. 2. Saute garlic and shallots/onions until golden. 3. Add cumin, coriander, bay leaves and tumeric - slightly toast (1min). 4. Add curry paste and melt (1min). 5. Add lemongress, lemon peel, salt, coconut milk and chicken broth - bring to a boil. 6. Reduce the mixture to a sauce consistency (approx. 2 cups of liquid). 7. Pass through a sieve and press to get all possible flavour. 8. Sprinkle fish with salt and pepper - roast/grill in butter (10-20mins, depending on how rare or well-done you like your Salmon). THE THAI SPICES used for the Curry Sauce are recommended to combine with Sauvignon Blanc's. With a naturally high acidity, Sauvignon Blanc is always tangy, tart, nervy, racy, or zesty, and this character pervades spicy meals, keeping them from being cloying and sticky-tasting. * 2005 Lammershoek Roulette Blanc (mature, blend, fruity) * Stoneleigh (citrus, smooth, fruity) * Forrest Estates (rockmelon, fresh herbs, citrus) * Cloudy Bay (tropical, guava, passionfruit) Donna Hay Available at leading Newsagencies or by Subscription at www.donnahay.com.au
Wine Sampler 2