A meal made of memories with Jacob's Creek

There are certain things in life that for me, conjure up strong memories and feelings of nostalgia, that come upon me so unexpectedly that I am taken by surprise…
And one of the most powerful triggers for me, is food. The smells and the tastes of some of the simplest things can suddenly catapult me back to a specific moment years ago, that I thought I had clean forgotten…
The taste of tomato soup flings me back to sitting on the sofa as a teenager, with a bowl of it on my lap, the day after I’d been told that my parents were separating… It was a very sad day, but the soup did bring comfort, and does so still…
Skinny french fries reminds me of the first time I visited Paris – I think I was 9 –  and I couldn’t believe how LONG and delicious they were… I ate my weight in French Fries that Summer, and still feel like a child when I order them now…

Jacob’s Creek have teamed up with their global champion, Novak Djokavic, (THAT super sonic Tennis Superstar. Yes, him) to celebrate perfect pairings of food and wine and the special memories that food can evoke… and here he is, chatting about a very special dish that reminds him of his childhood…

Jacob’s Creek organised  an exclusive wine tasting and dinner event, hosted by Novak and celebrity chef Lisa Faulkner, at the All England Lawn Tennis Club last Thursday, ahead of Wimbledon… and the VERY exciting bit is that three of my own, memory-evoking recipes were selected and ACTUALLY MADE by the expert chefs! Jacob’s Creek Our Table is a true celebration of the personal memories that food evokes of people and places and I was really excited to be a part of it.
I was away in France during the event, but I got to watch the whole delicious affair unfold on Twitter by following along the hashtag #JCOurTable – do have a peek – the photographs are mouth watering!
Here are the three dishes that I chose for this feast…and the Jacob’s wine pairings are listed underneath. Jacob’s Creek is Australia’s largest wine brand – they have 160 years of winemaking expertise, so it’s quite thrilling to have my recipes paired with wines, chosen by these experts…
Starter: Mackerel Paté with crunchy toast

A dear friend and flatmate made mackerel paté once for Sunday lunch. It was meant to be a small starter, but she had rather misjudged the proportions, so we ended up eating rather a large portion as a starter… then more of it as a main… and we didn’t stop eating it until Thursday. I loved it and could have carried on for months 🙂 Now, every time I even smell mackerel paté, I think of her and it makes me smile…
Wine suggestion: Pair with Jacob’s Creek Reserve Adelaide Hills Sauvignon Blanc
Main course: Kedgeree

I had kedgeree for the first time in a little B&B in Wales one frosty day after a long hilly hike. It was so lemony and moorish, that I vowed to learn how to make it. I’ve practised and practised, but nothing will ever be as good as that delicious warming bowl I was served by the roaring fire… Such a happy, content memory – I’m quite certain I could live on Kedgeree  forever and require nothing else. (Apart from the occasional Jaffa Cake.)
Wine suggestion: Pair with Jacob’s Creek Classic Rosé
Dessert: Apple Crumble

Coming home from school in the Winter was always a cold and soggy affair… arriving bedraggled in the kitchen, I’d fling my satchel into the corner, kick off my shoes and indulge in some of mum’s indescribably delicious and comforting crumble… the perfect antidote to the terror of those looming GCSEs. (Even more so when custard was employed…)
And before you argue with me about the merits of ice cream over custard, or vice versa – I am in favour of both. Preferably, together.
Wine suggestion: Jacob’s Creek Reserve Adelaide Hills Chardonnay / Jacob’s Creek Sparkling Shiraz
I’m feeling bit peckish – you?
This post was commissioned by Jacob’s Creek, but as always, views are my own.