Welcome CHANGE
SHANE DELIA IS the king of meze. Before the recent nationwide restaurant closures, the chef’s Maha Bar (a play on the Arabic word marhaba, meaning ‘welcome’) was receiving praise for its dishes that perfectly pair with the bar’s extensive drinks list – from arak and raki (anise-flavoured drink) to classic cocktails and biodynamic wines. One such dish – the roast carrots with dill, maple, harissa and hummus. “I wanted to make carrots the focus, and hummus the vessel to carry the spices and flavours. And it makes for perfect meze because it’s easy to make. Pair it with an oaky chardonnay to bring out the flavours.”
For the ultimate pairing, Delia says you can’t go past the pan-roasted duck (“the muhammara [hot pepper dip] lifts this dish”), served with the sugar snap peas cooked in a ras el hanout [Moroccan spice mix] butter. “I don’t like to toot my own horn but this is a pretty bloody good dish. It’s fresh, crunchy and sweet with that warmth from the spice.” And as for what to drink with the meal, the chef recommends a lighter red wine, such as pinot or gamay. “Serve this up at your next get-together and you’re in for a good time.”
