Cava Poached Lobster with Saffron Butter

Ring in the New Year with a touch of elegance. Gently poached, tender lobster is enhanced by the subtle, aromatic flavour of saffron-infused butter. Go ahead, treat yourselves. Pair the poached lobster dish with Varias Cava Genui Brut Nature, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 2
2 cups (500 ml) Varias Genuí Cava Brut Nature, plus more as needed to cover
2 cups (500 ml) water
1 stalk celery, cut into ½-in (1.25 cm) slices
½ cup (125 ml) sliced fennel, a few fronds reserved for garnish
½ yellow onion, cut into ½-in (1.25 cm) dice
½ lemon, cut into ⅓-in (0.8 cm) slices
1 tsp (5 ml) whole black peppercorns
1 tsp (5 ml) salt
2 dried bay leaves
2 × 6 oz (170 g) lobster tails
8 × 3- to 4-in (7.5 to 10 cm) long baby carrots, thicker ones sliced in half lengthwise
1 bunch radishes, larger ones sliced in half
1 tbsp (15 ml) butter
1 tsp (5 ml) fresh thyme leaves
1 cup (250 ml) snap peas
Saffron Butter, make ahead, recipe follows
finely sliced fresh chives, for garnish
lemon wedges, to serve
toasted focaccia or crusty baguette, to serve
SAFFRON BUTTER
2-finger pinch saffron (about 25 threads)
¼ cup (60 ml) Varias Genuí Cava Brut Nature
¼ cup (60 ml) whipping cream
⅛ tsp (a pinch) Spanish smoked paprika
½ cup (125 ml) butter, room temperature

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a saucepan large enough to fit lobster tails but narrow enough that tails can be submerged, combine Cava, water, celery, fennel slices, onions, lemon slices, peppercorns, salt and bay leaves and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes, then turn off burner. Cover and let cool to room temperature, then strain. Rinse saucepan and pour strained liquid back in.
  3. Using sharp kitchen shears, cut along back of each lobster tail, leaving tail end intact. Look for any dark veins along tail meat and remove if present. Set lobster tails aside.
  4. Bring poaching liquid to a boil over medium-high heat. Blanch carrots for 4 minutes, then use a slotted spoon to transfer to a paper-towel-lined plate. Blanch radishes for 1 minute and transfer to plate with carrots.
  5. Add lobster to saucepan, adding a splash more Cava to cover if tails aren’t fully submerged. Bring up to a boil, then remove from heat and cover with a lid. Let sit, covered, for 5 minutes, then remove lobster tails and cut in half lengthwise along precut line. Reserve ½ cup (125 ml) poaching liquid.
  6. In a large ovenproof skillet over medium-high heat, melt butter. Add blanched carrots, blanched radishes and thyme and toss until everything is well coated. Transfer to oven and cook for 5 to 7 minutes, until vegetables are lightly browned. Return to stovetop over medium-high heat and add snap peas and reserved ½ cup (125 ml) poaching liquid. Reduce liquid by about half, then add lobster tails and 3 tbsp (45 ml) Saffron Butter. Remove from heat and gently stir until butter is emulsified into broth.
  7. Divide among 2 shallow bowls, pouring any remaining sauce over lobster tails. Garnish with reserved fennel fronds, sliced chives and another dollop of Saffron Butter. Serve with lemon wedges and toasted focaccia for soaking up sauce.
  8. To make Saffron Butter, in a small saucepan over medium-high heat, combine saffron threads and Cava and simmer until Cava is almost completely reduced. Stir in whipping cream and paprika and continue to simmer until volume is reduced by about half. Transfer to a small mixing bowl and let cool to room temperature, then stir in butter until smooth. Can be made ahead and stored in refrigerator for up to 1 week. Bring to room temperature before using.
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Drink Pairings

Honey Walnut Prawns

Battered prawns are tossed in a sweet mayonnaise and served with candied walnuts. This dish is extremely addictive! Serve with Wild Goose Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) honey
¼ cup (60 ml) walnuts
¼ cup (60 ml) Japanese mayonnaise
3 tbsp (45 ml) sweetened condensed milk
2 tsp (10 ml) fresh lemon juice
¾ tsp (4 ml) salt, divided
¼ cup (60 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
½ cup (125 ml) water, plus more as needed
1 egg
1 lb (450 g) peeled and deveined prawns
vegetable oil, for deep-frying
1 tsp (5 ml) toasted sesame seeds, for garnish
2 green onions, thinly sliced, for garnish

Instructions

  1. Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
  2. In a small saucepan over medium heat, melt honey. Add walnuts and mix well. Transfer walnuts to lined baking sheet and bake for 5 to 10 minutes, just until golden brown. Remove from oven and let cool. Once cool, break walnut pieces apart and set aside.
  3. To make sauce, in a medium bowl, mix mayonnaise, condensed milk, lemon juice and ¼ tsp (1 ml) salt. Set aside.
  4. To make batter for prawns, in a separate medium bowl, combine ¼ tsp (1 ml) salt, flour, cornstarch, water and egg. Mix until smooth and consistency of heavy cream; add more water if necessary. Set aside.
  5. Rinse prawns in cold water, drain and pat dry with paper towel. Season with remaining ¼ tsp (1 ml) salt.
  6. In a wok or heavy-bottomed saucepan over medium-high heat, heat 4-in (10 cm) oil to 350 F (175 C) on a deep-frying thermometer.
  7. Dip prawns in batter and deep-fry until lightly browned, 2 to 3 minutes. Remove from oil and drain on a paper-towel-lined plate.
  8. Turn up heat and heat oil to 375 F (190 C). Fry prawns a second time for 60 to 90 seconds. Remove from heat and drain on paper-towel-lined plate.
  9. Toss prawns in sauce. Place on a serving platter and garnish with candied walnuts, sesame seeds and green onions.
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Drink Pairings

Fried Sweet & Sour Fish

A whole fish is traditional for Lunar New Year for good luck. In Mandarin, the word for “fish” sounds like “surplus,” so serving a whole fish will mean abundance year after year. We used red sea bream, but you can substitute any similar-sized fish. It is fried until crisp, then covered with a tangy sweet and sour sauce. Enjoy this dish with Wild Goose Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tbsp (15 ml) vegetable oil, plus more for shallow frying
2 cloves garlic, crushed
1-in (2.5 cm) slice fresh ginger
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ yellow onion, thinly sliced
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
¼ cup (60 ml) ketchup
¼ cup (60 ml) white vinegar
¼ cup (60 ml) rice wine vinegar
½ cup (125 ml) pineapple juice
¼ cup + 2 tbsp (90 ml) water, divided
1 tsp (5 ml) salt, plus more to season fish
2 tsp (10 ml) soy sauce
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) cornstarch, plus more for dusting fish
3 to 4 lbs (1.4 to 1.8 kg) whole red sea bream, gutted and scales removed
pepper, to taste
2 green onions, thinly sliced, for garnish
sesame seeds, for garnish

Instructions

  1. In a medium saucepan over medium heat, heat 1 tbsp (30 ml) oil. Add garlic and ginger and stir-fry for 30 seconds. Add peppers and onions and stir-fry just until cooked, 2 to 3 minutes. Remove peppers and onions and set aside. Keep garlic and ginger in saucepan and add cooking wine, ketchup, white and rice vinegars, pineapple juice, ¼ cup (60 ml) water, salt, soy sauce and sugar. Bring to a boil, then turn heat down to low and simmer for 10 minutes.
  2. In a small bowl, mix 2 tbsp (30 ml) cornstarch and remaining 2 tbsp (30 ml) water. Pour cornstarch slurry into sauce, stirring constantly. Bring sauce back to a boil, stirring occasionally. Turn off heat, mix in vegetables and keep warm until ready to use.
  3. Dry fish inside and out with paper towel. Using a sharp knife, slit fish down to bone, spacing slits 1-in (2.5 cm) apart from head to tail. Season fish inside and out with salt and pepper, rubbing it into slits.
  4. Place a large, heavy-bottomed, high-sided saucepan or wok over medium-high heat, making sure pan is large enough to fit fish. Heat 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer.
  5. Dry fish again well with paper towel. Coat fish on either side with cornstarch, working it into cuts, then dust off any excess.
  6. Lay fish in hot oil away from you. Fry until golden brown, about 5 to 8 minutes. Do not move fish during this time; check colour only after 5 minutes. Using 2 spatulas, carefully flip fish and cook on other side for 5 to 8 minutes, until golden brown and cooked through; fish should easily flake with a fork.
  7. Remove fish from oil and drain for 1 minute on a rack. Transfer to a serving platter and cover with vegetables and sauce. Garnish with green onions and sesame seeds.
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Drink Pairings

Roast Duck

When it comes to creating a memorable holiday dinner, few dishes make a statement quite like a perfectly roasted whole duck. Its rich, succulent flavour and crispy skin instantly transform any meal into a feast. Many shy away from cooking duck, thinking it’s too complicated, but with a few straightforward techniques, you’ll discover just how easy it can be. Duck not only makes a stunning centrepiece but also pairs beautifully with seasonal sides, making it a versatile choice for your holiday table. Serve the roast duck with any of the following: Barolo Fontanafredda Serralunga d'Alba, Red Rooster Pinot Noir, or Chateau Ste. Michelle Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 × 4 to 5 lbs (1.8 to 2.3 kg) whole ducks
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) Fratelli Fici Marsala Superiore Dry
freshly ground black pepper

Instructions

  1. Preheat oven to 450 F (230 C). Set a rack in a large roasting pan.
  2. Remove giblets and neck from each duck cavity and discard or reserve for another use. Cut off any excess fat from duck cavities and discard or render for another use. Using paper towel, dry skin of ducks as best you can.
  3. In a small bowl, whisk soy sauce and Marsala wine. Set aside.
  4. Place ducks, breast-side down and wings up, on rack in roasting pan. Add water to pan to come just below rack. Sprinkle ducks with pepper and brush with some soy sauce mixture.
  5. Roast ducks for 30 minutes, then remove from oven, being careful not to slosh and spill any water—you don’t want to get any on ducks.
  6. Prick backs of ducks all over with point of a sharp knife, then flip ducks onto their backs. Sprinkle once again with pepper and brush with soy sauce mixture again. Add a little more water to roasting pan if juices are spattering.
  7. Roast ducks for a further 20 minutes. Remove roasting pan from oven again, then prick duck breasts all over and brush once again with soy sauce mixture. Return to oven and roast for 10 minutes. Brush ducks again with soy sauce mixture, then return to oven and roast until ducks are a burnished golden brown all over and an instant-read thermometer inserted into thigh measures at least 155 F (68 C), another 5 to 10 minutes.
  8. Let ducks rest for 5 minutes before transferring to a cutting board for carving and serving.
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Drink Pairings

Chili Oil Noodles

Noodles are served during Lunar New Year to represent long life—just be sure to slurp up a noodle without cutting or biting it, or you’ll cut the long life short! These chili oil noodles are a quick and tasty addition to your Lunar New Year feast. This noodle dish is best enjoyed with Wild Goose Pinot Gris or Diora La Petite Grace Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4-6
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) dark soy sauce
3 tbsp (45 ml) Chinese (Chinkiang) black vinegar
2 tsp (10 ml) tomato paste
½ cup (125 ml) vegetable oil
4 cloves garlic, minced
1 tbsp (15 ml) minced fresh ginger
2 tbsp (30 ml) red pepper chili flakes
1 tbsp (15 ml) chili powder
1 tsp (5 ml) Szechuan peppercorns
1 tsp (5 ml) ground cumin
2 tsp (10 ml) sesame seeds
2 tsp (10 ml) sesame seeds
1 tbsp (15 ml) sesame oil
1 × 1 lb (450 g) package dried knife-cut wheat noodles, cooked according to package instructions
1 Thai (bird’s eye) chili, thinly sliced, for garnish
fresh cilantro leaves, for garnish

Instructions

  1. In a small bowl, mix soy sauce, dark soy sauce, black vinegar and tomato paste. Set aside.
  2. In a small saucepan over medium heat, heat oil until hot (just under smoking point). Remove from heat. Add garlic, ginger, chili flakes, chili powder, peppercorns, cumin and sesame seeds. Mix to combine. Add sesame oil and sauce from step 1 and mix to combine.
  3. In a medium mixing bowl, combine noodles and sauce until noodles are well coated, then transfer to a serving platter and garnish with Thai chilies and cilantro.
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Drink Pairings

Stir-Fried Pea Tips with Pork

Stir-fried greens are a must in any feast. We’re using pea tips here, which are the tender leaves of a pea plant. If you can’t find pea tips, substitute any other Asian green vegetable, such as bok choy or gai lan. Blanching times will vary depending on the vegetable used. Enjoy this recipe with Wild Goose Pinot Gris or Toscana Tenute Rossetti Governo.
Ingredients Instructions

Ingredients

Serves 4-6
1 lb (450 g) pea tips
2 tsp (10 ml) cornstarch
2 tsp (10 ml) water
1 tbsp (15 ml) vegetable oil
2 strips Chinese cured pork belly or thick-cut bacon, roughly chopped
1 clove garlic, crushed
2 thin slices fresh ginger
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) chicken stock powder
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
sliced chilies (such as red serrano peppers), for garnish

Instructions

  1. Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add pea tips and blanch for 30 seconds, until just wilted. Transfer pea tips to ice water to stop cooking, then drain and set aside.
  2. In a small bowl, mix cornstarch and water. Set aside.
  3. In a wok or large saucepan over medium heat, render pork belly in oil until golden brown but not completely crisp, about 5 minutes. Add garlic and ginger and stir-fry for 30 seconds.
  4. Increase heat to high. Add pea tips, oyster sauce, chicken stock powder and cooking wine. Stir-fry for 1 to 2 minutes, until fragrant. Mix cornstarch slurry, then add to pan. Stir-fry for another 1 to 2 minutes, until sauce has thickened and everything is nicely coated.
  5. Transfer to a serving platter and garnish with sliced chilies.
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Drink Pairings

Italian Hoagie Dip

This recipe takes game day eats to the next level! All the classic flavours of a hearty cold-cut-and-cheese-filled hoagie are transformed into a chunky, crave-worthy dip. While it’s great served simply with corn chips on the side for scooping, we’ve opted to serve it in a baguette bread bowl, making portioning and serving a snap. If you can’t find fresh tomatoes, consider using drained and chopped canned tomatoes. They work well here as they are picked and packed at peak ripeness and flavour. Enjoy this dip with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA. 
Ingredients Instructions

Ingredients

Serves 10
2 medium tomatoes, finely diced (about 1 cup/250 ml total)
¼ lb (110 g) hot soppressata, chopped into bite-sized pieces
¼ lb (110 g) thick-sliced ham, chopped into bite-sized pieces
¼ lb (110 g) sliced deli turkey, chopped into bite-sized pieces
¼ lb (110 g) uncured Genoa salami, finely chopped
¼ lb (110 g) provolone, finely chopped
½ cup (125 ml) sliced jarred banana pepper rings, plus 1 tbsp (15 ml) brine
¼ cup (60 ml) finely chopped red onions
½ tsp (2.5 ml) dried basil
½ tsp (2.5 ml) dried oregano
¼ tsp (1 ml) red pepper chili flakes (optional)
½ cup (125 ml) mayonnaise
2 baguettes
2 cups (500 ml) packed thinly sliced romaine lettuce

Instructions

  1. In a large bowl, toss tomatoes, soppressata, ham, turkey, salami, provolone, banana pepper rings, onions, basil, oregano and chili flakes (if desired) until combined. Add mayonnaise and banana pepper brine and stir until well incorporated.
  2. Cut baguettes in half lengthwise and remove most of interior bread to create 4 long bread boats. Reserve removed bread for another use.
  3. Just before serving, fold lettuce into meat mixture. Divide dip evenly among bread boats. Transfer boats to a cutting board to allow diners to chop off their own slices, or chop each filled baguette boat into 3-in (7.5 cm) lengths and place on a serving platter.
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Drink Pairings

Buttered Popcorn Risotto

Dinner and a movie with a bit of a plot twist. This creamy and delicious risotto, spiked with loads of popcorn flavour, makes for a great weekday dinner. Pair this Buttered Popcorn Risotto with Viognier Yalumba Y Series or Bread & Butter Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 as a main course or 6 as a starter
1 tbsp + ¼ cup (75 ml) unsalted butter, divided
2 cups (500 ml) yellow onion cut into ⅛-in dice, divided
3 tbsp (45 ml) minced garlic, divided
1 × 12 oz (341 ml) can corn niblets
4 cups (1 L) low-sodium chicken stock
4 cups (1 L) white cheddar popcorn, plus more for garnish
1½ cups (375 ml) arborio rice
1 tsp (5 ml) salt, plus more to taste
1 cup (250 ml) Bread & Butter Chardonnay
2 tbsp (30 ml) nutritional yeast
½ cup (125 ml) finely grated Parmigiano-Reggiano, plus more for garnish
freshly ground black pepper, to taste
fresh chives, for garnish
truffle oil or melted butter, for garnish (optional)

Instructions

  1. In a medium saucepan over medium heat, melt 1 tbsp (15 ml) butter. Add 1 cup (250 ml) onions and 2 tbsp (30 ml) garlic and sauté until softened, 2 to 3 minutes. Add corn, stock and popcorn and bring to a boil. Remove from heat and purée until smooth. Strain and keep warm.
  2. In a separate medium saucepan over medium-high heat, melt remaining ¼ cup (60 ml) butter. Add remaining onions and garlic and sauté until soft but not browned, about 5 minutes. Stir in arborio rice, add salt and cook until rice turns slightly translucent, then pour in wine and cook until mostly absorbed. Add enough popcorn stock to barely cover rice and reduce heat to a low simmer. Stirring regularly, continue cooking risotto, adding another ladle of popcorn stock as needed to keep covered. Cook until rice is al dente but no longer has a starchy centre, about 20 minutes.
  3. Once cooked, stir in nutritional yeast and Parmigiano-Reggiano and season with pepper. Finished consistency should be saucy and creamy but hold a bit of shape for a few seconds when stirred.
  4. Transfer to serving dishes and garnish with extra popcorn, Parmigiano-Reggiano and chives. Drizzle with truffle oil or melted butter if desired.
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Drink Pairings

Instant Ramen Mushroom Carbonara

Creamy, rich and loaded with umami, this easy meal goes from packet to plate in under 20 minutes. This definitely isn’t your nonna’s recipe. This dish can be enjoyed with a glass of Montgras Reserva Pinot Noir or Haywire Pinot Gris Reserve.
Ingredients Instructions

Ingredients

Serves 2 to 3
⅓ cup (80 ml) finely grated pecorino Romano, plus more for garnish
1 seasoning packet from instant ramen noodles, divided
1 egg + 1 egg yolk
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
8 shiitake mushrooms, stems removed, sliced ¼-in (0.6 cm) thick
2 tbsp (30 ml) Haywire Pinot Gris
2 × 3½ oz (100 g) blocks instant ramen noodles
freshly ground black pepper, to taste

Instructions

  1. In a small bowl, whisk pecorino Romano, half of ramen seasoning packet, whole egg and egg yolk. Set aside.
  2. In a small saucepan, boil just enough water to cover ramen noodles, but don’t add noodles yet.
  3. In a non-stick skillet over medium heat, heat butter until foamy, then add olive oil, mushrooms and remaining half of ramen seasoning packet. Cook until mushrooms are tender, 5 to 6 minutes, then deglaze with wine, scraping any brown bits stuck to pan.
  4. Once mushrooms have almost finished cooking, add noodles to boiling water and cook just enough that they can be separated, 45 seconds to 1 minute. Reserve ⅓ cup (80 ml) cooking liquid and strain noodles.
  5. To mushroom pan, add reserved ⅓ cup (80 ml) pasta water and turn off heat. Add noodles and toss, then pour egg-cheese mixture directly onto noodles, mixing well until evenly coated. Transfer to serving bowls and garnish with more finely grated pecorino Romano and freshly ground black pepper. Serve immediately.
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Drink Pairings

Sour Cream & Onion Potato Chip Frittata

Packed with the nostalgic flavours of sour cream and onion, this frittata is a great weekday meal solution that might not even require a trip to the grocery store. Serve this Frittata with Steller’s Jay Oliver Brut or Oyster Bay Marlborough Chardonnay.
Ingredients Instructions

Ingredients

Serves 2 to 3 as part of a main course
2 tbsp (30 ml) butter
1 yellow onion, thinly sliced
1 clove garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
6 eggs
1 cup (250 ml) sour cream, divided
2 tbsp (30 ml) milk
¼ cup (60 ml) finely shredded aged white cheddar
5 strips cooked bacon, roughly chopped
2½ cups (625 ml) lightly crushed sour cream and onion potato chips, plus more for garnish (use sturdy, kettle-style chips for best results)
3 tbsp (45 ml) finely chopped fresh chives
¼ tsp (1 ml) onion powder

Instructions

  1. Preheat oven to 325 F (160 C) and set rack to centre position.
  2. In a non-stick skillet over medium-high heat, melt butter. Add onions and sauté until they start to brown. Reduce heat to medium-low, add garlic and thyme and continue to cook until onions are fully softened and a light amber colour, about 15 more minutes.
  3. In a medium mixing bowl, gently whisk eggs, ½ cup (125 ml) sour cream and milk until smooth, then mix in cheddar, bacon and caramelized onions.
  4. Pour egg mixture back into pan, add crushed potato chips, transfer to oven and cook until eggs are barely set, about 15 minutes.
  5. While frittata is cooking, mix remaining ½ cup (125 ml) sour cream with chives and onion powder and set aside.
  6. Remove frittata from oven, run a knife or spatula around edges of pan and slide frittata onto a serving plate. Garnish with dollops of sour cream and chive mixture and a few more potato chips.
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Drink Pairings

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