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Tobie Puttock’s Ceps On Toast

We don’t really get this variety of mushroom in Australia. In my opinion it’s the absolute Rolls Royce of mushrooms and can be very expensive also. Mushrooms on toast could be given a posh name to impress but at the end of the day it’s a great dish and with mushrooms like these it really is a delight.

Notes

MATT SKINNER'S WINE SUGGESTIONS

Chateau de la Jaubertie Cuvee Mirabelle Rouge, 2004 Bergerac, France

The postcard-perfect Chateau de la Jaubertie sits happily at the top of Bergerac’s distinguished pile of producers. A traditional blend of Cabernet, Cabernet Franc and Merlot, expect to find a nose layered with tightly wound cassis and dark berried fruit alongside smells of liquorice, leather and wild mint. In you mouth you’ll find no shortage of concentration with plenty of sweet dark fruit, mineral-like texture and measured dry grippy tannin. A delicious wine and perfect with everything from game through to full–flavoured red meat dishes.

A great local alternative would be one of Margaret River's many great Cabernet blends. Cape Mentelle Trinders 2006 is a soft, fruity, beautifully structured wine and would more than fit the bill (expect to pay around $25 - $30).

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» Top Wine Matches For This Recipe

Angus Hughson

Riesling, Pinot Noir and Rose are the best wines to pair with Tobie Puttock’s Ceps On Toast.

 
 

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Posted by • 2y ago • Report
your dish is *** never make it again
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