Kris: Our friend Tom New, a winemaker at Ballendean in the Granite Belt, Queensland, sent us some bottles of his wines and ginger beer recently to sample. I thought I would match a dish with his Ginger Beer, Mille Plateux.
It is brewed with a champagne yeast, organic ginger and honey. It is dry, with a zippy, ginger spice and really refreshing. A great match for sashimi.
Kris: Sashimi is a simple and easy dish to make, as long as you have access to really fresh seafood. We got some beautiful Tasmanian salmon to match with the ginger beer.
Caroline: as a side note, don’t you love those chopsticks??
they made eating the sashimi so much more fun for me.
Ok, sorry, girl moment done. Continue Kris…
Kris : I thinly sliced the salmon, added some lime zest, a few coriander sprouts and a few drops of sesame oil. Just dip a piece of salmon in a little bit of soy sauce and take a sip of the ginger beer. A simple and tasty combination.
Caroline: One of the things I love most about living in Tasmania is the awesome fresh seafood you can get. I never have to think twice about eating it raw. My only change would be not to have included wasabi in the soy sauce. The ginger beer had enough spice that the wasabi was a bit overkill. Other wise, a perfect match! I must say I was skeptical, how could a ginger beer match and not overpower the subtlety of raw fish? This ginger beer wasn’t too sweet and actually tasted like GINGER. YUM!!
