Thai octopus salad with fragrant herbs
Thai cuisine contains a spectrum of flavours and textures so vast that no two dishes are ever the same; since the explosion of tourism to Thailand in the 1980’s, it has become one of the 5 most popular food types globally (the others being Indian, Chinese, Mexican and Italian).
Marcus, our Head Chef has added a fantastic, light and aromatic dish to our menu – Thai octopus salad with fragrant herbs. When speaking about this new dish, he mentioned that “Thai food is all about the balance of salt, sweet, acid and heat and this light salad is just that.”.
Terry, our Head Sommelier rifled through the cellar to find the perfect bottle to pair during the tasting. A fantastic Austrian wine was bought to the table, from a producer who we very recently welcomed to the Club for a Masterclass; 2018 Grüner Veltliner Federspiel, Ried Liebenberg, Domaine Wachau, Austria. Light and delicate, with a youthful and aromatic character, this expression is a wonderful mix of underripe exotic notes and herbal nuances that match the coriander and shiso leaves beautifully.
Domäne Wachau is among the largest wineries in Austria and produces wines only in the premium segment. New measures for quality assurance have brought Domäne Wachau recognition as one of the top ten best white wine producers in Austria – we couldn’t have picked a better producer to complement this dish.
Marcus mentioned to me that “the fragrant herbs (in particular the Thai basil) really complement the herbal characteristics in the wine. Such a fresh pairing.”.