The birthplace of Victorian viticulture, the Yarra Valley is one of Australia's oldest yet most exciting wine regions, renowned for its classic cool climate, food-friendly styles. Needless to say, chef Paul Phelan has selected a dish worthy of its reputation. Evoking the earthy notes of northern Italian cuisine with a Mushroom and garlic orecchiette, it's an ideal reigonal match to the silken and savoury characteristics of the Soumah Pinot Noir.
300g dried orecchiette
1 tbsp olive oil
4 cloves garlic, thinly sliced
2 sprigs thyme
500g mixed mushrooms (portabello, pine, swiss brown), chopped or torn to approx same size
2 tbsp butter
40g truffle pecorino, grated plus extra for garnish
3 tbsp mascarpone
4 tbsp chopped parsley
Fried sage leaves for garnish
1. Cook pasta in large pot of salted boiling water according to packet instructions, drain and reserve approximately 250ml of cooking water.
2. Place large frying pan on medium heat with 1 tbsp olive oil, sliced garlic and thyme. Sauté for one minute then add mushrooms.
3. Season with a pinch of salt and cook for four minutes then add 2 tbsp butter. Cook for another four minutes, remove thyme.
4. Add the drained pasta and around 100ml of reserved pasta water.
5. Stir through the grated pecorino, mascarpone and parsley. Taste and adjust seasoning as required.
6. Serve into four warm bowls, garnish with a little extra pecorino and fried sage leaves.
Wine Match: Soumah Pinot Noir 2018