We only buy what is in season at the time, to be as close to the natural environment as possible. Peas are in season between June and July. Executive Chef Daniel Galmiche advises how best to enjoy them.
I always look forward to the change of seasons and how that is reflected on our plates, especially when it comes to side dishes and salads. Each season brings its own special selection of vegetables. The fresh, the earthy, the tender, the robust and the sweet, there is always something delicious and new to enjoy.
Peas are one such vegetable that add a wealth of flavour and texture and are available June to end of July. Whether steamed, sautéed, roasted, baked or grilled, the possibilities are endless and the bonus of growing them yourself is that you gain all of the flavour. Lightly blanched really retains their texture and are wonderful to eat alone.
Peas are best when not prepared with too much fuss. Lightly blanched or boiling briefly and they can be added to stews and risottos or pasta.
Or – peas and pancetta, what a wonderful combination. Indeed, fresh peas are really versatile and so much tastier fresh from the garden and used in more innovative ways.
For wine matching, a fresh Loire Sauvignon Blanc can go well with creamy pea risotto, whereas a more exuberant herbaceous Marlborough version can go well with a heavier pasta. For a pea salad, a not-too-leesy Picpoul or Albariño would work well too – the clean and neutral notes would enhance the delicate pea flavours…bon appetit!
Fish plays a big part on our menu and sustainable line-caught or certified organic fish, including hand-dived scallops is something we are committed to and believe in strongly. Here, Executive Chef Daniel Galmiche highlights the wonders of mackerel, tuna and crab and their wine pairing, all in-season now.
The sustainability of fish is a big issue these days and is very important that I find the right suppliers who will provide the best possible fish that is also sourced from sustainable stocks. It is too easy to forget that most species are overfished and therefore becoming expensive, as well as increasingly rare.
The beautiful mackerel with its black and blue stripes, full of omega-3 fatty acids and packed with goodness is delicious grilled, smoked, pan-roasted, whole or in fillet form. Lime works with the flavour of the fish really well. Depending on how it is served, medium-bodied crisp whites such as Muscadet, Gavi di Gavi or Picpoul de Pinet work very well with this fish.
I also adore tuna, especially blue fin tuna which is incredibly rare. I source yellow-fin or skipjack tuna instead. I love tuna raw, pan-fried or marinated and it is delicious also in a Niçoise salad. This fish works well with rich full-bodied whites such as Australian Chardonnay, or light-bodied reds such as a New Zealand Pinot Noir.
Crab is now in season and when selecting crab meat to buy, as with every fish, it is so important to buy fresh, quality produce from a good source. Crabs should look undamaged and feel heavy for their size. Again this works well with aromatic medium-dry whites such as South African Chenin Blanc or crisp dry whites such as unoaked Chardonnay.