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.

Fantastic Fish Stew with Tomato and Basil

A Day with Jamie Oliver - Lunch

Recipe by Jamie Oliver.
INGREDIENTS:

600g mussels

olive oil

2 cloves of garlic, peeled and sliced

150ml white wine

1 x 400g tin chopped tomatoes

1 jar tomato and basil pasta sauce

4 x 100g small fillets of sea bass or bream, skin off, cut into chunks

sea salt and freshly ground black pepper

1 lemon, cut into wedges, to serve

1 loaf of ciabatta bread, to serve

 

INSTRUCTIONS:

Give the mussels a good wash and a light scrub in clean cold water, pulling off any beardy bits you find. If any aren’t tightly closed they’re no good to eat, so throw them away.

Place a deep saucepan on a medium heat. Add a lug of olive oil and the garlic. Cook for a couple of minutes, stirring frequently until the garlic starts to turn golden. Add the white wine, tomatoes and jar of tomato and basil pasta sauce. Cook gently for 10 to 15 minutes, or until reduced slightly.

Add the mussels and fish chunks, then cover with a lid and cook for around 5 minutes, or until all the mussels have opened up and your fish is cooked through. If any mussels remain closed, throw these ones away. Have a taste and season with salt and pepper if needed.

Divide the stew up between your bowls and serve with wedges of lemon for squeezing over and slices of griddled ciabatta to soak up all those lovely juices.

Serves 4