A half time image of my Coq au semillion. . . I keep returning to old recipes and making adjustments based on necessity (what’s in the fridge / pantry) and experience. In this case, semillion instead riesling; a teaspoon of sambal belacan for a homeopathic hint of heat; a handful of dried (and rehydrated) chanterelles in addition to a small bag of fresh button mushrooms; and much more homemade tomato paste for depth and warmth (a 400g tin of diced tomatoes, simmered with 4 cloves of garlic for 15 minutes before blending).
I used the finished stew as a base for a rich chicken noodle soup. I’ve developed an obsession with Shanxi pulled noodles (the store bought ones by Havista, I have no inclination to make my own). They are impressive – 3cm wide and extra long, like a super chewy pappardelle.
Reed ‘Lessons’ Semillon 2023. Spring Creek, Torquay, Victoria. 12%. An ectopic, but very interesting semillon. Barrel fermented in a blend of old and new oak. It’s pale, but with more gold than expected; straight from the fridge it’s floral and waxy. Acacia. With warmth much more green bean, grass and herbs. Light but grippy with a saline, flor, fino sherry edge. Bottle pictured top right.
