#165 Looking your best at Easter with Foodies Magazine 🐣

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 .

👉 Big news! The Benchmark Boxes are live. Order now >

What's on the table?

Below is an overview of our favorite brunch dishes – 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.

🥂 Always start with bubbles (and/or mimosas)

• SVP Crémant de Loire (for your mimosa)
• M-Marcoult Hestia Extra Brut Champagne
• Von Buhl Spätburgunder Rosé Brut (for the scone with cream)

🍳 Great tips for your Easter brunch

• Scone with jam & cream – rosé bubbly or just a cup of tea
• Cacio e pepe puffs – Château de Passavant Anjou Blanc (unwooded Chenin Blanc). An Etna Rosé, such as one from Terre Nere, would also be a good match.
• Toast with herbed ricotta, smoked salmon and pine nuts – Monchiero Carbone Roero Arneis 'Recit'
• Ribs with mustard-brown sugar glaze – Shifumé Grenache or dark rosé such as Rimauresq Rebel
• Stuffed eggs – Champagne all day
• Waffles with anchovies, red onion, olives, and tomato – Spicy rosé from Aix-en-Provence or Bandol. Or Manzanilla, if you dare.
• Savory waffle with cheddar and jalapeño – Ramón do Casar Varietal or a wood-aged Rioja (for example, that of Villota)
• Savory tart with green asparagus, peas, feta, and lemon – Kerner from Alto Adige. The Bowline from Cederberg is also a good choice.
• Tartelette with asparagus & hollandaise – White Burgundy or Bordeaux blanc (e.g. Guiraud or Lassalle)
• Caesar salad with chicken schnitzel – Huber Grüner Veltliner
• Whitefish with 'nduja & lima beans – Susumaniello Rosato from Cantine Due Palme
• Burrata di Bufala with marinated strawberries – Rosa del Rosa from Proprietà Sperino
• Lamb stew with cheddar-rosemary dumplings – Panizzi Chianti Colli Senesi Riserva 'Vertunno'
• Beetroot rendang fries – Chablis by Patrick Piuze (or… an experiment with Brunello?)
• Tiramisu waffle with cardamom – Recioto della Valpolicella or Vin Santo-style wine, for example Di Lenardo “Pass the Cookies”

📬 Questions or tips?

If you have any questions or tips, send a DM via Instagram.
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📰 You can find the recipes in the Foodies Magazine
🛒 Most wines are for sale at Vindict Amsterdam