January 10, 2020
Cam’s Tuna & Avocado Salad
"We’re subtly taking people on a journey through something familiar to something a little unknown."
Cameron Douglas, Master Sommelier and the clever bloke who selects our wines
"A New Zealand Sparkler is something unique to share."
Celebrity Chef Jamie Gwen and podcaster extraordinaire
In late January, our Master Sommelier Cam Douglas sat down with to talk wine and food with Chef Jamie Gwen. If you don’t know Jamie, she’s a Certified Sommelier, author, and television personality with a keen interest in new and exciting wine regions and styles, and she’s host of the popular weekly podcast FOOD & WINE with CHEF JAMIE GWEN.
A shared passion for sparkling wines was the topic of the day, and our NZ sparklings received some much-deserved praise. Talking about the French influence on the New Zealand sparkling wine scene, of course the chat turned to the Le Brun family and their No.1 Family Estate in Marlborough. (Be sure to check out this week’s article in The Buyer…so much good news about these wines!)
And, of course, Cam and Jamie talked food and recipes.
When it comes to food pairing, Cam says, “keep it simple.” This week, he shares with our NZ wine explorers his recipe for Tuna & Avocado Salad, a perfect accompaniment to dry NZ bottled fermented Sparkling wine. Be sure to catch the January 28th podcast here.
Cam’s Tuna and Avocado Salad
- 1 avocado, 1/2 inch cm cubes
- Equal qty sashimi-grade yellowfin tuna, 1/2 inch cubes
- 1 tbsp Extra virgin olive oil
- 1/2 tsp Seed mustard – half teaspoon
- 1 large handful baby spinach leaves
- Salt to taste, but not too much
- White pepper to taste, then halve what you want to put in
- Juice of 1 lemon
- 1 tsp toasted sesame seeds
Toss together all ingredients except lemon juice and sesame seeds. Just after plating, squeeze on lemon juice and sprinkle with sesame seeds. Enjoy with a nice glass of New Zealand sparkling wine!
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