Lift your glasses and give a toast to bold beginnings along with Josh Niland and G.H. Mumm champagne because it’s not about where you end; it’s how you begin. Combine this dynamic Champagne Maison and one of the world’s most innovative young chefs with your at-home celebrations with a range of festive recipes to be enjoyed with family and friends over the Champagne season.
Partnering with the boundary-pushing approach of chef Josh Niland for the holiday season, the pair is creating an exclusive line of dishes to pair with G.H. Mumm Grand Cordon. Available on the menu at Saint Peter until 31st of January. Niland’s pioneering approach offers varieties of fish not often chosen at the market. Described as “arguably the boldest Chef in Australia right now,” Eric Thomson, Global Marketing Director of Pernod Ricard, is thrilled to be partnering with someone who truly embodies the spirit of Mumm.”
Raw Yellow Fin Tuna, Tapioca & Finger Lime
Featuring tuna aged for 14 days and served raw, it’s a technique that not only improves the texture but intensifies the flavour of the fish. “The aged yellowfin tuna is more savoury in flavour, which is perfectly complemented by the Pinot Noir grape in Mumm Grand Cordon,” explains Josh. “The dry ageing also improves the texture of the tuna, and we use different cuts for contrast. Together with the tapioca pearls and burst of finger lime, it becomes a really playful fun dish to enjoy with the bubbles in the Mumm Champagne.”
Niland’s Smoked Ocean Trout Rillettes, Buckwheat Blinis and Condiments
Check out this unconventional take on a traditional Christmas dish. A regular on the Russian table, Blinis are savoury pancakes served with smoked fish, all sorts of condiments, usually referred to as Zakuski. Niland says, “the fattiness of the ocean trout delivers a full flavour, and the acidity of the Champagne balances this in a perfect pairing. It is also a beautiful dish for entertaining guest – popping a bottle of Mumm alongside it will be a lovely way to kick off any festive get-together.”