Pissaladiere, or as chef Michael McEnearney likes to call it, French pizza, is a beautiful way to showcase Pepe Saya’s cultured butter. In Mike’s version, the butter is the star of the show.Wine match Chambers Rutherglen Dry Flor Apera, Rutherglen, Vic
A mouth-watering dish just packed with hearty flavours: the tomato jam, the rich pastry, the salty olives and anchovies and then the confit onion – lots going on! It all makes me think of lazy afternoons in sunny Spain and that makes me think of Sherry. It’s really those sweet and salty edges which go so well with the acid and tangy, sea air flavours of dry sherry. Of course, we can’t call it that here thanks to some grumpy EU lawmakers, but there are plenty of great Australian options as long as you look around. Rutherglen is a great area for fortified wines, especially the sweeter styles, but they also excel at dry sherries as well, like this example from the historic Chambers winery.
-Dan Coward