Pommes Anna can either be made up as one large portion or as individual servings. A smaller version is more common in a restaurant environment as we have ‘plating up’ issues to consider, but a large portion is just fine for home.Serve pommes Anna with roast duck with Seville orange glaze
Wine match Lark Hill Gruner Veltliner 2011, Canberra, ACT
This is a fascinating and complex dish with lots of subtly competing, but complementary, flavours and a delicate balance of the key ingredients: tuna, pork, chilli, citrus, black pepper and caramel. It needs a white wine with spice at its core to help to accent different parts of the dish. Couple with that some clear, crystalline fruit to pierce the complex flavours and provide refreshment. Finally, the wine needs a little bit of weight to stand up to the richness of the dish. You could find a great pinot gris to do the job, but, even more interesting, is the white pepper-infused Austrian variety, Gruner Veltliner, which has popped up in a couple of Aussie vineyards in recent years.
-Dan Coward