Get into the spirit when it comes to pairing foods with drink, urges Don Kavanagh.
I wrote recently about matching wine with food and the pleasure it can bring to a meal, but what about spirits and food?
Most people don't drink spirits with food, as there seems to be a strange perception that the strong flavours will overpower the food, but that ain't necessarily so, as the song would have it. I've had exquisite dinners matched to fine Scotch - tempura quail with the Dalmore McKenzie was one of the best pairings I've ever come across - and I'm going to go into the use of whisky with food more comprehensively in a future column.
Perhaps the oddest combination of food and drink was last week, when I went to Queenstown on a jaunt with the crew from Jose Cuervo tequila. The trip was a reward for a group of bartenders who had sold plenty of the spirit and a good time was had by all.
From whacking golfballs off a rocky outcrop atop the Remarkables to a Masterchef-styled mystery ingredients cocktail challenge, it was tremendous fun and if you haven't tried a shot of Cuervo Tradicional with lemon-chilli salt and a squeeze of lime served in a hollowed capsicum, then you've merely been existing, rather than living.