LOC Bottle Bar founder Olivia Moore knows the perfect wine to pair with a home-delivered serving of T-Chow's salt and pepper eggplant and shallot pancakes.
How to pair wine with salt and pepper eggplant
London expat Olivia Moore is the owner and operator of LOC Bottle Bar, one of Adelaide’s favourite all-natural-wine bars.
The bar started as an online bottle shop before expanding to bricks-and-mortar on Mukata Hindmarsh Square.
There are few people as knowledgeable, friendly and up for wine chats as Olivia, and so she was only too happy to oblige with a pairing of South Australian wine and her most frequent delivery order: T Chow’s salt and pepper eggplant and shallot pancakes.
Why is T Chow your go-to?
I think it was on an early days list of ‘Adelaide institutions’ (along with Cafe de Vili’s and the Exeter) that I was given when I first moved here.
What works about the salt and pepper eggplant and shallot pancake as a duo?
Salt, spice and lots of frying – the perfect comfort food, with a vegetable disguised inside!
Any accompaniments to this order?
Soy sauce and chilli oil. (I think this makes me basic?)
When do you most need a T Chow fix?
Either the first day off after working a big week at the bar (no ingredients/energy to create any own comfort food), or more often than not it will be the perfect cure the day after celebrating having a night off work.
How do you rate T Chow in the great expanse of S+P eggplant and shallot pancake options in Adelaide?
The never-ending debate! I change my mind on the front runner when I’m dining in for a S+P eggplant (Ying Chow would be my go-to), but for takeaway options T Chow is the winner!
What’s important to consider when pairing wine to these items?
Always acid/fat balance. When thinking about any pairing, these are my top consideration. The heat/spice element in the eggplant is also something to keep in mind, and definitely steers me towards a white wine.
What South Australian wine is best suited to T Chow’s S+P eggplant and shallot pancakes?
Manon High Paradise – a Chardonnay, Garganega, Savagnin blend. This wine has a crazy acidity that balances the food out perfectly – cuts through the much needed (for my hangover) oiliness and has a beautiful texture and body which softly brings down the heat for me.