A small charcoal fire serves a duel purpose - it’s easy
to look at whilst
warming up some finger food.
The Amari Resort held another of their monthly wine tastings last week. Held on
the last Friday of each month, these events have built up a strong following
amongst the ‘wine appreciation group’ in Pattaya.
This month it was a South African evening, with wines from
Hildenbrand Estate, Eikendal, Voorspoed and Long Neck, covering several reds,
whites and an interesting rose.
Wine tasters line up to sample some white wine.
To go with the wines, the Amari’s top chef Jens Heier
supplied an assortment of South African finger food including some spherical
mouthfuls by the name of ‘rice and offal balls’. Despite the name, these were
rather more-ish, eaten with a dash of chilli sauce and (for me) washed down with
the Hildenbrand Estate Cabernet Sauvignon Rose, a wine that even the vineyard
admitted happened by accident.
A straw poll taken during the two hour event revealed that
the Eikendal Rouge Red Blend of Merlot, Cabernet Sauvignon and Shiraz seemed to
be universally popular, the complexity of the grapes producing an interesting
wine with plenty of body and soft tannins and a very nice long finish.
The next wine appreciation evening should be Friday July 30
in the garden lounge of the Amari Resort. It costs B. 750 and the glasses are
Minced Chicken (chopped fine) 200 gm
Onion diced small
Coriander finely chopped
Mint leaves chopped
Dry-fry rice in a pan or roast in oven till golden brown. Grind it or pound
it coarsely with mortar and pestle.
Cook the chopped chicken in a non-stick pan over a low
heat with the fish sauce and lemon grass and water, stirring to separate the
Add lemon juice, onion, shallots, coriander and mint
leaves and toss gently. Sprinkle in ground rice and toss again. Check the
seasoning, adding more fish sauce or lemon juice to suit and serve. Garnish
with coriander and dill on the top. Serve with steamed jasmine rice.
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