
Region
Specifications
-
Cellaring
2-5 Years -
Varieties
Chardonnay Blend -
Vintage
NV -
Alcohol Content
12.5% -
Farming Practice
Organic -
Closure
Cork -
Bottle Size
750ml

Food Pairings & Recipe
Food Pairing
• Potato Latkes
Potato Latkes
with Simon Johnson
INCREDIENTS
600 g Desiree (or frying) Potatoes
2 eggs, lightly beaten,, Kangaroo Island Free Range Eggs, available in stores
1 heaped tbsp plain flour (optional)
Tasman Sea Salt
black pepper to taste
1 cup vegetable oil
To Serve
Your choice of Caviar, ARS italica, Black Pearl, Tsar Nicoulai, Gourmet House
Tribehou Crème Fraîche
METHOD
1. Peel and grate the potatoes. Place in a colander for 15 minutes to drain.
2. Squeeze the grated potato with your hands to remove any liquid. Wrap and then wring in a tea towel (dish towel) or paper tower to remove any residudal liquid.
3. Tip the potato into a large bowl. Add the eggs and flour, if using, then season generously with salt and pepper. Mix well.
4. Add enough oil to a large frying pan to reach a depth of about 5 mm - 1 cm (1/4 - 1/2 inch). When the oil is hot, carefully add teaspoons of the potato mixture to make small round potato cakes.
5. Flatten them slightly. Fry the latkes over medium heat for a few minutes on each side until deep golden brown. Drain on paper towel. Serve hot or at room temperature with your choice of caviar, including Smoked Salmon Caviar by Gourmet House. Black Pearl Siberian Caviar, White Sturgeon by Tsar Nicoulai and Imperial Oscietra by ARS Italica. Makes 40 Latkes
www.simonjohnson.com
Black Pearl Siberian Caviar, White Sturgeon by Tsar Nicoulai and Imperial Oscietra by ARS Italica. Makes 40 Latkes
Expand recipe
Food Pairing
• Potato Latkes

Potato Latkes with Simon Johnson
INCREDIENTS
600 g Desiree (or frying) Potatoes
2 eggs, lightly beaten,, Kangaroo Island Free Range Eggs, available in stores
1 heaped tbsp plain flour (optional)
Tasman Sea Salt
black pepper to taste
1 cup vegetable oil
To Serve
Your choice of Caviar, ARS italica, Black Pearl, Tsar Nicoulai, Gourmet House
Tribehou Crème Fraîche
METHOD
1. Peel and grate the potatoes. Place in a colander for 15 minutes to drain.
2. Squeeze the grated potato with your hands to remove any liquid. Wrap and then wring in a tea towel (dish towel) or paper tower to remove any residudal liquid.
3. Tip the potato into a large bowl. Add the eggs and flour, if using, then season generously with salt and pepper. Mix well.
4. Add enough oil to a large frying pan to reach a depth of about 5 mm - 1 cm (1/4 - 1/2 inch). When the oil is hot, carefully add teaspoons of the potato mixture to make small round potato cakes.
5. Flatten them slightly. Fry the latkes over medium heat for a few minutes on each side until deep golden brown. Drain on paper towel. Serve hot or at room temperature with your choice of caviar, including Smoked Salmon Caviar by Gourmet House. Black Pearl Siberian Caviar, White Sturgeon by Tsar Nicoulai and Imperial Oscietra by ARS Italica. Makes 40 Latkes
www.simonjohnson.com
Black Pearl Siberian Caviar, White Sturgeon by Tsar Nicoulai and Imperial Oscietra by ARS Italica. Makes 40 Latkes
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Returns
- Sale price
- $104.99
- Regular price
- $104.99