This dish a modern Australian interpretation of a traditional Mexican dish called "chiles en nogada"’. This dish represents the three colours of the Mexican flag with the pomegranate, green chillies and white walnut sauce, and is eaten during the national independence festivities of Mexico. Together the chefs at Mamasita have altered the dish to give it a modern twist.Wine match Philip Shaw Pink Billy Saignée 2012, Orange, NSW
What a Mexican pork feast! The spice blend here adds masses of character without heat, so you can be quite creative with the wine. Pork also lends itself to both white and red, depending on the accompaniments. How about something in the middle? Rosé is completely underestimated when it comes to food matching – I love it. This Philip Shaw rosé (a merlot, shiraz and cabernet franc blend) is dry, savoury, fresh and textured, and is the perfect platform to help the spicy pork to show off its wares. The texture is a key point here as it helps it to pair brilliantly with even rich meat dishes.
-Dan Coward