Chef Duncan Welgemoed has a blunt philosophy for the time-honored artwork of pairing food and drink: “Do regardless of the fuck you need. But, as co-proprietor of envelope-pushing Adelaide eating place Africola and co-founding father of Drink Easy, a brand new beverage award that celebrates Australia’s brightest capabilities in beer, cider, wine, spirits, and non-alcoholic, while Welgemoed speaks, people generally pay attention.
Food journalist and presenter Mike Bennie (co-founder of P&V Wine & Liquor Merchants) and drinks media professional Tamarah Petruzzelli (director of innovative organization Super Assembly) are Welgemoed’s fellow co-founders in Drink Easy, which offers a clean tackle beverage judging-centered on drinkability as opposed to approaching, in addition to extra expansive classes. It may also provide a comprehensive manual for Australian beverages and their manufacturers.
Although Drink Easy is a beverage award, Welgemoed says food is important in the broader context. The award will exhibit “not simplest what’s appropriate approximately the booze community, but [also] what is going hand-in-hand with it: the food community. He sees beverage pairings as a crucial extension of a meal, like “seasoning” to be paired with meals. At Africa, he recommends pairing the abalone in XO sauce and hummus with orange wine, which is “grippy at the palate and can without a doubt reduce through the richness of the XO and fatty mouthfeel of the hummus.” The mythical peri chicken goes superbly with chilled crimson wine.
Which offers an expected savory nice, “but chilling it down cuts through the chili and cleanses the palate with each mouthful.” For his sardines and chermoula dish, a Riesling “surely facilitates reduction through the oil of the fish,” the chermoula’s grassiness brings out the wine’s traits. But it’s now not all about wine. Welgemoed says that in the 60 or so years, because “booze pairings existed as a fashion,” the beverage panorama has broadened. What do people now drink on a night out?” he asks.
They may start with a gin, tonic, or lager, then go to white or red. Then they might end with a non-alcoholic to spruce them back up. There shouldn’t be any stigma about having fish, crimson wine, chocolate, or beer. Welgemoed plans to use the Drink Easy awards to create possibilities for neighborhood culinary expertise from the primary cities to “curate food elements” to feed the judges and to organize masterclasses to educate the judges “approximately every nation from a food angle.
Although he is tight-lipped about participating in parties and lessons, he says the award will go beyond conventional standards to scout out nearby cooks, producers, and restaurants. “That’s the emphasis of what Drink Easy is about,” he says. It’s about showcasing quality in Australia. For extra info, including submission details, go to Drink Easy. In reality, we can actually start taking care of ourselves with the food and drink we eat.
How’s this possible? It may sound simple, but it is a known fact that what we eat or drink greatly impacts our health, especially our physical fitness. So what types of food and drink could energize us without gaining too much weight? Those that do not contain a high percentage of carbohydrates, fats, and sugar are a safe choice. We can always check the label of the food and drink we buy.
The nutritional value or content is usually displayed on the packaging. If being fit is really a big deal, organic food and drink are suggested. Eating a balanced diet is also recommended. It is unhealthy to control or avoid drinking or eating food containing fats and carbohydrates, mainly because they are our energy-givers. The secret is to keep everything in moderation. Know how to discipline yourself.
