Beautiful Austria, everyone! This episode is all about one big feast: Easter brunch. With the latest issue of Foodies Magazine on the table, we discuss our favorite recipes and the tastiest wine suggestions for Easter. Expect a mix of savory and sweet dishes, comfort food, plenty of rosé (but a good one), and our all-time favorite and perfect brunch wine: bubbly.
Why? Because we love brunch and day drinking . And because Jan Jaap is in the spotlight with his second column in Foodies: First Aid for Brunch .
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What's on the table?
Below is an overview of our favorite brunch dishes â including the wines we serve with them.
All wines are available at Vindict in Amsterdam , unless otherwise noted. The recipes can be found in the latest issue of Foodies magazine.
đ„ Always start with bubbles (and/or mimosas)
- SVP Crémant de Loire (for your mimosa)
- M-Marcoult Hestia Extra Brut Champagne
- Von Buhl SpÀtburgunder Rosé Brut (for the scone with cream)
đł Great tips for your Easter brunch
- Scone with jam & cream â rosĂ© bubbly or just a cup of tea
- Cacio e pepe puffs â ChĂąteau de Passavant Anjou Blanc (unwooded Chenin Blanc). An Etna RosĂ©, such as one from Terre Nere, would also be a good match.
- Toast with herbed ricotta, smoked salmon and pine nuts â Monchiero Carbone Roero Arneis 'Recit'
- Ribs with mustard-brown sugar glaze â ShifumĂ© Grenache or dark rosĂ© such as Rimauresq Rebel
- Stuffed eggs â Champagne all day
- Waffles with anchovies, red onion, olives, and tomato â Spicy rosĂ© from Aix-en-Provence or Bandol. Or Manzanilla, if you dare.
- Savory waffle with cheddar and jalapeño â RamĂłn do Casar Varietal or a wood-aged Rioja (for example, that of Villota)
- Savory tart with green asparagus, peas, feta, and lemon â Kerner from Alto Adige. The Bowline from Cederberg is also a good choice.
- Tartelette with asparagus & hollandaise â White Burgundy or Bordeaux blanc (e.g. Guiraud or Lassalle)
- Caesar salad with chicken schnitzel â Huber GrĂŒner Veltliner
- Whitefish with 'nduja & lima beans â Susumaniello Rosato from Cantine Due Palme
- Burrata di Bufala with marinated strawberries â Rosa del Rosa from ProprietĂ Sperino
- Lamb stew with cheddar-rosemary dumplings â Panizzi Chianti Colli Senesi Riserva 'Vertunno'
- Beetroot rendang fries â Chablis by Patrick Piuze (or⊠an experiment with Brunello?)
- Tiramisu waffle with cardamom â Recioto della Valpolicella or Vin Santo-style wine, for example Di Lenardo âPass the Cookiesâ
đŹ Questions or tips?
If you have any questions or tips, send a DM via Instagram.
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đ° You can find the recipes in the Foodies Magazine
đ Most wines are for sale at Vindict Amsterdam
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