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’s GEN Organic Pinot Grigio – available at independent bottle stores across the country.
Miso-Roasted Fennel on White Bean Puree
recipe and photos KATIE WHITE
Serves 4 (accompanied by fresh bread)
2 very large fennel bulbs
4 tablespoons white miso paste
½ cup olive oil
2 tablespoons maple syrup
White Bean Puree
1 whole garlic bulb
1 large sprig fresh rosemary
2 tins cannellini or butter beans (drained)
1 teaspoon salt
Juice of a lemon
4 cups salad greens
Thinly sliced red onion
½ cup toasted walnuts (optional)
½ cup olive oil
½ cup orange juice (preferably fresh)
2 tablespoons soy sauce
2 tablespoons seeded mustard
Make the confit garlic by putting your unpeeled garlic bulb and rosemary into a small ramekin preferably with a lid. Cover with olive oil and lid then roast for 35 minutes at 180 degrees.
Meanwhile, slice the fennel into 1cm circular slices (keep the fronds for garnish).
Whisk marinade ingredients together.
Paint both sides of the fennel with the marinade and lay on a lined baking tray.
Roast for 25 minutes at 180 degrees.
Next, make the dressing by whisking all the ingredients together and set aside.
Make the dip by putting the beans, salt and lemon juice into a food processor.
Remove the garlic from the oil and squeeze out the flesh into the food processor along with the rosemary leaves.
Process while adding ½ cup of the garlic oil until smooth. Keep any excess oil in a sealed jar for garnish and/or future use.
Assemble by creating a layer of dip onto your plates, followed by an even distribution of the salad ingredients and fennel bulb pieces. Top with a drizzle of the dressing and decorate with reserved fennel fronds and a pinch of lavender petals (optional).