Champagne & Food Pairing: Late Summer Produce & Autumn Flavours

 

Though summer may be officially over, there are still plenty of reasons to keep the summer spirit alive across the country. In the southern hemisphere, March is our final chance to soak up the daylight savings sunshine before the clocks wind back. Our markets are bursting with the last of the summer seasonal produce, begging to be showcased and savoured—perfect for hosting family and friends.

To celebrate these unforgettable moments, we’ve curated a brunch menu to bid farewell to summer and ease into autumn with high spirits. Featuring thirst-quenching champagnes paired with seasonal delicacies, we invite you to capture the last of the carefree summer spirit and entertain in style in a relaxed and elegant setting,

On my weekly market trip yesterday, I found a cornucopia of late summer and early autumn produce. Think melons (especially cantaloupe), pears, apples, peaches, nectarines, plums, blackberries, grapes, cucumbers, capsicum, eggplant, zucchini, tomatoes, avocado, sweet corn and radishes—each ingredient bursting with vibrant, sun-kissed flavours.

Enter Champagne: The Perfect Pairing

A chilled bottle of Blanc de Blancs (100% Chardonnay) champagne naturally epitomises the seasonal scents and flavours of summer. Its refreshingly crisp and mineral-driven, citrus-forward profile pairs intuitively with light starters, salads, fresh seafood or a cheese selection.

As we transition into autumn, the sun-saturated flavours of late summer and early autumn produce call for a more seductive style of Blanc de Blancs with spellbinding flavours that echo those of the seasonal bounty.

Pair any of these deeply delicious, food-friendly Blanc de Blancs with our Brunch at Sally’s Menu:

Champagne Pierre Peters Cuvee de Reserve NV

Champagne Larmandier-Bernier Latitude NV

Champagne Laherte Freres  Blanc de Blancs Brut Nature NV

MARCH: BRUNCH AT SALLY’S
Theme: Keeping the Summer Spirit Alive!

The key to hosting a relaxed summer send-off is to keep it simple and prepare as much as possible ahead of time so you can enjoy the moment with your nearest and dearest. At the end of the day, is there anything better than being in the company of good family and friends with a delicious glass of champagne in hand?

Setting the Table: 

For a relaxed yet elegant summer gathering, nothing beats the vibrant combination of bright blue, fresh green, and natural wicker. Picture soft, airy tablecloths in shades of blue, with pops of green from fresh herbs or leafy centerpieces. Wicker placemats and baskets add texture and warmth, creating an inviting atmosphere that’s perfect for long, leisurely meals. This lively yet effortless setting brings a sense of freshness and fun to any occasion, making it easy to capture the carefree spirit of summer.

The Menu:

Freshly shucked oysters, served au naturel

Lobster sliders

Late-Summer Harvest Salad

Cheese selection with lavosh

Recipes:

LATE-SUMMER HARVEST SALAD

Entrée or side. This late-summer salad is a joyful tribute to the season’s final, sun-kissed produce, bursting with vibrant flavours from those warm, carefree months. Squeeze out every last drop of summer before it slips away and be sure to serve it with crusty baguette slices to scoop up all the delicious goodness!

Serves 4

For the salad

½ cantaloupe, skin removed and cut into 2cm dice

2 Lebanese cucumbers, sliced lengthwise and cut into 1cm half moons

2 large heirloom tomatoes, roughly cut into 2cm dice

1 bunch baby radishes, quartered

150 g marinated goat’s cheese, cut into 2cm pieces

1 cup fresh mint leaves, roughly chopped, plus extra to serve

Place all ingredients except the marinated goat’s cheese onto a salad platter, drizzle over vinaigrette and toss gently. Add the goat’s cheese and garnish with extra mint. Serve with slices of baguette.

For the red wine vinaigrette

generous pinch of salt

1 tablespoon red wine vinegar

 ¼ teaspoon freshly ground black pepper

2 teaspoon Dijon mustard

½ clove garlic, crushed or finely grated

4 tablespoon extra-virgin olive oil

Sprinkle salt into a recycled jar and dissolve it with red wine vinegar. Grind in the pepper, add mustard, garlic and olive oil. Put lid on jar and shake vigorously until emulsified.

LOBSTER SLIDERS

Entrée or starter. These delightful lobster sliders are the perfect entrée or starter for any special occasion or casual get-together. The creamy, tangy dressing elevates the tender lobster tail meat, while the watercress adds a refreshing, peppery bite. Served on soft, buttery brioche buns, these sliders are a luxurious yet simple way to enjoy the rich flavours of lobster in bite-sized perfection. Ideal for impressing guests or simply indulging in a little gourmet treat.

Serves 4

Ingredients

½ cup Japanese mayonnaise

1 ½ tablespoon lemon juice

zest of 1 lemon

½ clove garlic, crushed or finely grated

sea salt and freshly ground black pepper

1 small cooked lobster, tail meat chopped

4 brioche burger buns

2 cups watercress sprigs

Place mayonnaise, lemon juice, lemon zest, garlic, salt and pepper in a bowl and stir well to combine. Add the lobster and toss to coat.

Split the buns, fill with the lobster mix and ½ cup watercress. Place top back on bun and serve straight away.

SÉLECTION DE FROMAGES

Chabichou du Poitou: a goat’s milk cheese made in the shape of a ‘cone’ from Loire Valley, France

Gratte-paille: a cow’s milk, triple-cream cheese from Seine-et-Marne département in the Île-de-France region.

Marcel Petit Comté Reservation: a raw cow’s milk cheese from Comte-Jura, France

Colston Bassett Stilton Neal’s Yard Dairy: a cow’s milk blue from Nottinghamshire, England

 

Bon appétit et Santé! 😊🍾🥂