After a long day, many of us enjoy a glass of vino. But in a world with so many choices, which drop do you drink? Is food pairing a thing you should care about? How can you impress your mates with the lingo without looking like a right Michael Scott? We’d advocate for drinking responsibly – not only in terms of consumption but also in credentials.
Founded in 1849 and based in the beautiful Barossa Valley, Yalumba is a family-run business that has worked with the land for over a century. Allowing Mother Nature to guide its processes and championing vineyard biodiversity, a trademark ‘less is more’ approach has solidified the brand as a pioneer in low-intervention winemaking. But, with grape power comes grape responsibility, and last year the team solidified its commitment to betterment with the launch of Yalumba GEN – a collection of 100% Certified Organic by the ACO, sustainably made vegan wines.
above KATIE WHITE OF OLIVE WOOD VEGAN
Like chips and dip or avocado and toast, every hero needs an equally delicious partner. And because good food and great wine is pretty much a no-brainer, in partnership with our friends at Yalumba, we asked vegan chef and champion of seasonal, plant-based cooking Katie White to write us a recipe that’ll pair perfectly with Yalumba GEN Organic Chardonnay – available at independent bottle stores across the country.
Creamy Asparagus and Lemon Fettuccine
recipe and photos KATIE WHITE
2 tablespoons vegan butter
2 garlic cloves, crushed
¼ cup Yalumba GEN Organic Chardonnay
1 cup vegan cream
2 cups soy milk
3 tablespoons nutritional yeast
2 teaspoons miso paste
Zest of a large lemon
Juice of half a large lemon
2 teaspoons salt
Pepper to taste
2 tablespoons fennel fronds roughly ripped
20 asparagus spears
Pine nuts, toasted
Cook fettuccine in boiling water until al dente.
Meanwhile, make the sauce by melting butter in a large, deep frying pan.
Saute the garlic.
Add wine and simmer off the alcohol.
Add all the sauce ingredients except asparagus and simmer on medium heat for 10 minutes.
Process asparagus by cutting off the tips and setting aside while you peel the stalk into thin strips then add tips to the sauce.
Add the cooked fettuccine straight from the pot allowing a little of the cooking to come with it along with the peeled asparagus.
Stir through and allow to simmer for 2–3 minutes until the sauce thickens a little.
Serve immediately with the torn fennel fronds and toasted pine nuts on top.