On crackers, with blinis, or simply enjoyed on their own, caviar is the perfect luxe appetiser to tease your guests’ appetites. The farm-raised Caviar Osciètre Prestige from Paris-based caviar specialist, Kaviari, is a delicious brown roe of nutty and buttery flavours. The delicate rubies of Grand Chef and Osciètre Tradition, from French caviar artisans Sturia and Kaspia respectively, are dark grey, rich and aromatic. Planet Caviar’s light grey and creamy Royal Schrencki comes from farmed Schrencki sturgeon in China.
Sturia, Planet Caviar and Kaspia available at Classic Fine Foods. Tel: 6501 5555, Kaviari available at Culina Dempsey. Tel: 6474 7338
CLAW POWER
There’s something rewarding about working your way through the tough carapace of the spindly spider crab from the U.K., to savour the tender meat within. The New Zealand scampi, gently blushed when boiled, are enticingly sweet and juicy while their smaller brethren, the tiger prawns from India’s Bay of Bengal, offer clean, scrumptious textures. Widely regarded as one of the finest crustaceans in the world, the Maine lobster from the Atlantic coast unveils a succulent white flesh – dip it in a homemade garlic and soy sauce for a little extra zing.
Crustaceans available at Indoguna. Tel: 6755 0330
SPARKLE AND DAZZLE
It’s never a party without the bubbly. Boutique champagne maker Billecart-Salmon’s Blanc de Blancs 1998 is a delicate, refined elixir of subtle apple notes while the Duval-Leroy Femme de Champagne 1996 is a delicious potion of honey, nuts, pear and mousse flavours. With Pinot Noir dominating its vineyards, champagne house Philipponnat, located in Mareuil-sur-Ay, is also another backer of the red grape. Philipponnat’s most prized parcel is Clos des Goisses, where it produces the single vineyard Clos des Goisses bubbly—the 2000 vintage is an elegant, graceful offering. The Palmes d’Or Rosé 2003 from Nicolas Feuillatte is a lively ambrosia whose raspberry and strawberry notes are a perfect match with the scampi.
Billecart-Salmon Blanc de Blancs 1998 available at J&D Burleigh. Tel: 6744 2765, Duval-Leroy Femme de Champagne 1996 available at Top Wines. Tel: 6468 3866, Philipponnat Clos des Goisses 2000 available at Indoguna. Tel: 6755 0330, Nicolas Feuillatte Palmes d'Or Rose 2003 available at The Beam Cellar. Tel: 6559 1155
FINE CHEESES
Extend the evening party with a platter of cheeses for your guests. Turophiles would love the Fleur de Marquis, a soft sheep’s milk cheese dusted with a generous layer of herbs, such as juniper and cumin, for an extra fragrant bite. Or try the Neuchatel, a cow’s milk fromage that is traditionally shaped as a heart. The Fourme d’Ambert, a blue cheese marked by veins is a favourite choice in Auvergne. And don’t relegate hard cheeses to the grater: the piquant Tomme de Savoie, Mimolette and Selles sur Cher offer enticing, dense slices to pair with toast and crackers.
Available at La Fromagerie. Tel: 6732 6269
Excerpt from the December issue of epicure.
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