KEY POINTS:
With a surname like his, it's fairly obvious what business Christian Pol-Roger is in. The Frenchman was in town last week, so we asked him just what the big deal is with champagne. He should know. His family produces Winston Churchill's favourite bubbly.
What's the fascination with Champagne?
Champagne is magnetic, magical, mysterious and miraculous. It always creates a sense of pleasure and festivity, an aura of graciousness and charm, and a mood of anticipation that no other wine can produce. Champagne adds excitement to every gathering, an atmosphere of celebration and romance is always ensured.
When is the best time to drink it?
Any time. An hour without champagne is a waste of time. For me, champagne is a permanent state of mind - a way of life.
Your preferred glass to do so?
The slimmest, the tallest, the finest glasses available. But any egg-shaped glass, any tulip-shaped glass, any fluted glass will be all right. These glasses will help to develop the bouquet, the fragrance and the elegant distinctiveness of the golden elixir.
Is there a time or occasion you'd ever choose a beer over champagne?
Never. I was born in a magnum of champagne, I grew up in a champagne cellar and my imagination is very limited. In addition to that, champagne is not an isolation sport - it is convivial.
What's the best food match for champagne?
Champagne is the ideal aperitif wine, either on its own or with parmesan cheese gougére, smoked salmon or caviar. It also complements oysters, seafood, seabass, snapper, lobster, white meat chicken with black brulee sabayon.
What would you be doing if you weren't involved in champagne?
I have the weakness to think that I could have been captivated by possibly being a monk, an actor, a barrister or a diplomat because each of these highly respected occupations require a minimum of talent, communication, sincere and authentic feelings.
Party pate
Kato has a new "pop out" range of pates, terrines and dips to make offering nibbles easy. The Dish rated the Duck and Cashew Terrine and the Tuscan Farmhouse Pate, made with chicken livers. It retails at $3.99 in bigger supermarkets. A Marsala Yoghurt Dip works with crackers or vegetable sticks or can also be used as a cooking accompaniment - try it with grilled chicken. Taramasalata rounds out the range, available at selected supermarkets.
Fresh thinking
Tired of rice and pasta? Check out Ebly wheat and exotic couscous. Farro Foods has recipe cards for its own brands of the wheat and also Israeli and Moghrabieh Pearl couscous. Ebly wheat is made from whole grains which swell to up to three times their dry weight and can be added to starters, salads, main courses and even desserts. The couscouses - actually a type of pasta - are equally versatile and all come in 300g resealable packs for $5.50 each. Mix couscous with Middle Eastern spices and vegetables for a quick dinner and toss cooked wheat with olive oil, lemon juice, char-grilled capsicum, semi-dried tomatoes and parsley, chives and mint for a scrummy salad.
Farro Food, 80 Lunn Ave, Mt Wellington.
Sizzling search
A search is under way for the country's best bacon, as part of a pork industry drive to remind consumers that buying local is one way to guarantee a great taste. Results will be announced after judging late next month.