Souv’ in one hand, ouzo in the other. What could be better?
It’s an old and sometimes problematic trope that the best thing about Australian multiculturalism is the food. This is obviously not the whole truth, but it’s undeniably one of this country’s more observable strengths. Where else can you get world-class Asian cuisine right next to Mediterranean dishes alongside Levantine, West African, South American and everything in between? And let’s not forget the ubiquitous Aussie barbecue while we’re on the topic.
United in charcoal and skewers, meat on a stick is something almost every culture and cuisine can agree on. A skewer in one hand, a drink in the other. If that doesn’t sound like the taste of home, we don’t know what does. So, if you’re looking to up your Weber game, get acquainted with these glorious meat sticks from around the world and the best drinks to wash them down. There’s Portuguese seafood and white wine, Japanese chicken with sake, and more. Who’s hungry?
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1. Souvlaki with Plomari Ouzo
When it comes to souvlaki, you could say Australia’s the souv-lucky country. We’re home to one of the biggest Greek populations outside of Greece, so we know a good souv’ when we see one. Cooked over coals with a generous lathering of olive oil, garlic, lemon, dried oregano and smoked paprika, these bad boys are the ultimate one-handed backyard barbecue snack.
There’s no drink better engineered to cut through all that unctuous swine than a good ouzo. Plomari is our pick. Serve it over ice, add a dash of water and let its milky-blue hue and refreshing anise flavour wash over your palate like poetry. It is from the same Aegean island of Lesbos as the famed ancient poet Sappho, after all.
If you’ve visited Thailand’s famous food markets, you’ll be familiar with the smoky scent of this stupidly-good snack. Thailand’s street-food staple, moo ping, is criminally underrepresented in Australia, but make no mistake – it’s one of the most delicious things committed to the skewer.
Thin slices of fatty pork shoulder are marinated in garlicky coconut cream, soy and oyster sauce. A quick stint over charcoal caramelises the sauce; coriander and a lick of fresh lime take it to stratospheric heights. Wash ’em down with Thailand’s king of beers, Singha Lager. It’s undeniably refreshing – just make sure you serve it ice cold. Bloody unreal.
Portugal is famous for many things – surf, sun, Cristiano Ronaldo – but few places on earth do a skewer quite like the Iberian Peninsula. Just off the coast on the little island of Madeira is where you’ll find the birthplace of the espetada. Though traditionally made with beef and capsicum, it’s the seafood variety that really gets us going. Coming together in 15 minutes flat, all you need are some good prawns, a tasty marinade of garlic, ginger, oregano, chilli and paprika, and some heat.
Oh, and don’t forget the wine – another of Portugal’s great exports. Our tip is something white and dry like Adega de Monção Vinho Verde. Made from alvarinho (AKA albariño) and trajadura (AKA treixadura) grapes grown in the vineyards of Monção e Melgaço, this fresh and fruity drop is a no-brainer for seafood.
4. Yakitori with Shirayuki Junmai Ginjo Akafuji Sake
If you don’t own a hibachi yet, this is your cue to change that. These portable little charcoal grills are just the thing to take your yakitori on the road, which is precisely where Japan’s beloved chicken skewer belongs (we reckon, at least). Basted with sweet and savoury sauces over coal, yakitori uses up every flavoursome bit of the bird. Shiro (intestines), hasami (gizzard and spring onion), and rebā (liver) are some of the more adventurous varieties, but momo (thigh) and tebasaki (wing) are equally delicious cuts.
What could be better to accompany your yakitori than a good, premium sake? Shirayuki Junmai Ginjo Akafuji Sake, with its light body and complex flavours of caramel, vanilla and fresh citrus provides the perfect refreshment to keep the skewers coming.
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The lamb kofta’s sphere of influence is almost limitless. Popping up within the borders of empires ancient and modern, you can find variations of the kofta everywhere from the banks of the Danube to the foothills of the Caucasus and beyond. The earliest documented recipes come from the Arab world and lean on lamb for their foundations. Add earthy sprinklings of cinnamon, parsley and red pepper to the mix, and you’ve got yourself one hell of a skewer. A lashing of garlicky mint and yoghurt sauce doesn’t hurt, either.
Now, a cracking kofta needs a clean and refreshing drink that echoes its Middle Eastern flavours. We’d opt for a Mint, Cucumber and Watermelon Highball using Lyre’s Non-Alcoholic Dry London Spirit. Starting with an aromatic juniper base, this spirit lends itself perfectly to this delicious non-alc cocktail that everyone can agree on.
Looking for more inspiration on pairing food with drinks? Check out our other tips and tricks that will get you matching like a pro.
