There’s an App for That: Blue Mountain Brut & Fried Green Tomatoes

Photography by Gunter Marx Photography Courtesy Destination British Columbia

Photography by Gunter Marx Photography
Courtesy Destination British Columbia

Blue Mountain Brut gets its bubbles using the same high-quality method as in France’s Champagne region, making it rich enough to appreciate solo, yet packing plenty of refreshment for a wide variety dishes.

Fried Green Tomatoes

Fried Green Tomatoes
Photography by Simon Burn

 What makes the two so cozy? Well, no wine loves fried food more than sparkling wine. Its sparkle cuts through any crunchy exterior with refreshing aplomb. And with a lively zing, a wine like the Blue Mountain Brut can hang with a tangy combination of green tomatoes, goat cheese and tomato chutney. A lovely duo for celebrating a laid-back afternoon.

Operation: Deep Fried Turkey


This holiday season get out of the kitchen and fire up tradition with a modern take on a traditional feast.

Deep frying a turkey is not for the faint hearted, so be safe. Here are a few tips to stand by:

  • Place the fryer in an open, outside area, preferably on a cement or brick surface.
  • Make sure the chef is up to the challenge and never leaves the fryer unattended.
  • Oven mitts are required at all times to protect hands and arms.

A deep fried turkey is crispy on the outside, moist and delicious on the inside and, surprisingly, not greasy at all.


Learn how to deep fry a turkey.

Read the entire article ‘Entertain Me – Operation: Deep Fried Turkey’ in Issue 10 of Dabble


App for Those Deep Fried Pickles

Deep Fried Pickles

Deep fried pickles are an unexpected, crowd pleasing appetizer, ideal for a cool summer soiree. Serve them with a tasty Prosecco and everyone leaves happy says our no-nonsense wine expert Jameson Fink.

Pickles and Prosecco

Anything battered, crunchy and fried is great with bubbles, so why not deep-fried pickles? No need for fancy Champagne, opt for a tasty, refreshing Prosecco with a bit of softness to balance tart pickles.

Jameson’s Pick: Adami Garbèl 13.