Simplicity can be an art of sublime creativity and that’s certainly the case with these Satays at Krua Phranang restaurant, where simple ingredients combine to craft a mouth watering delight. There’s a choice of chicken, beef or tiger prawn. For this example we’re going for tiger prawn. For a Satay Goong the prawns spend an hour or more soaking up the flavors of a delicate marinade of coconut milk, oyster sauce and Kari curry powder before careful grilling teases out their irresistible aroma and memorable taste.
Krua Phranang restaurant. Stroll along a moonlit path to Phranang beach and experience the ultimate dinner by the sea at the resort’s romantic Thai restaurant. Classic and special Thai dishes. Air conditioned and open air seating. with views across the beach, limestone cliffs and islands.
LOUIS JADOT, NUITS SAINT GEORGES, France
This medium-bodied red wine provides just the right amount of acidity to balance the peanut sauce. This medium bodied wine is lively with a dark fruit character and pleasing mid palate. The wine should be drunk young and slightly chilled. There are many Pinot Noir which would work well with satay.
Vineyards across the Cote d’Or and Cote Chalonnaise in France.
Varietal Composition – 100% Pinot Noir.
Cooperage – Aged in French oak for 9 months to develop smooth tannins.
Alcohol – 13.5%
There’s probably nothing more light, delightful and healthy in Indian cuisine as Tandoori cooking. Have a look at The Amari fine dining.
The chef adds a twist to his Tandoori creations of lamb, chicken, salmon and prawns with hanging brochettes that allow flavorful sauces to run down, smothering the meats to make them even more juicier and delicious. Marinated overnight in a traditional mixture of yogurt, fenugreek leaves, red pepper, coriander and cumin powders, ginger and garlic, the meats are prepared on skewers separated by bell peppers and onions, brushed with butter for cooking and served with boiled potatoes.
SILENZI ROSSO – PALA, Sardinia
There’s a good selection of Italian wines on the list. For this dish I select the Silenzi Rosso from Pala, a family-owned winery in Sardinia.
Sardinia, Italy. Vineyards trained with traditional alberello and low espalier.
Varietal Composition – Carignano, Monica, Sangiovese
Cooperage – Maceration at controlled temperature with the addition of selected yeasts. After maceration the wine is held in stainless steel vats and then left in the bottle.
Alcohol – 13%
Bart has been a hotelier and restauranteur all his life. With extensive wine experience and a level 2 qualification in the WSET his experience qualifies him uniquely to judge food and wine pairings.