Food and Drink

 
 
 
 
by Mike Gibson, Culinary Perception & local Chef
 
This appetizer would be perfect with a KenRidge Traminer Reisling, Pinot Grigio and for the brave of heart -- Raspberry Dragonfruit.
 
 
 
 
This portobello and red wine blue cheese sauces will pair nicely with a full body red that has plenty of ripe black fruit flavours; such as an Amarone, Barolo or Cabernet-Shiraz.
 
 
 

 

Grilled Chicken with Celery Root, Escarole & Apple 

Compliments a full-bodied, rich and creamy Chardonnay with flavours of ripe apple, pineapple and tropical fruit.

 

 

 

   

 

Grilled Salmon with Herbed Vegetable Topping

This classic recipe pairs well with wine that has creamy oak with aromas of fresh green apples and lush tropical fruit.

 
 
 
 
 
 'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence.

 
 
 
 
 
A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!" 

 

 

 

 


 

 

 
 
Drink Recipes