Again, not much time to prepare a complex meal. The middle of the week is usually like that. Luckily we rosted a chicken last Sunday, and a lobster was cooked to make another "salpicón"; only its tail and its legs were used, so we still have its tasty head. We decided a couple of onions, cauliflower, pine nuts, saffron, and virgin olive oil were going to be our allies for the evening.
Prior to our main dish, a fine tapa of plain lobster ignited another nutritious episode of this ongoing table romance.
Chardonnay is always in mind to get started, so this time we went with a biodynamic South Australian recent revelation, Ngeringa, which we first tried during our visit to Attica (Melbourne) last April.
A safe and easy ending came from the authentic chocolate masters at Kakawa (on William), David and Jin Sun. Their cherry marshmallow, covered in dark chocolate and nuts, is the most angelical delicacy I can think of. This one definitely gives you wings.
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