Never mind your bar stools, banquettes and private dining rooms, as far as places to eat go, the sofa is 2020’s hot seat. And with a growing number of restaurants branching into takeaway, our options for eating at home have never looked stronger.
To help make your next big night in that little bit more enjoyable, we’ve chosen some of our favourite takeaway dishes and asked the advice of some local Dan Murphy’s wine merchants to pair them with something to tipple.
Bufalina pizza from Monsterella
Tania Nicolo and Ryan Bookless, the owners of this buzzy Wembley pizzeria, have a thing for defying expectations, whether it’s the quality of their slow-fermented dough, the al dente bite of their handmade pasta, or their pick for their favourite pizza (What, no margherita?). Admittedly, the Bufalina is margherita-ish, but with Campanian buffalo mozzarella instead of its cow-based cousin, fior di latte, alongside the usual San Marzano tomato, basil and olive oil. Bookless’ hack: order a Bufalina, then add the best anchovies you can find (he places his faith in Ortiz anchovies). Nicola says something like an Etna Rosso from Sicily would work well with it. “Smoky, juicy and you can taste the volcanic soil,” he says. “A red that can be enjoyed all year round.”
Expert pairing tip: The Indigo Organic Grape Growers Collective Nero d’Avola
Adam Collet, wine merchant from Dan Murphy’s Hyde Park, says a drop like the Indigo Organic Grape Growers Collective Nero d’Avola, an Australian take on Etna Rosso, is ideal here.
“Nero is a Sicilian grape growing well in parts of South Australia and Victoria where Indigo has created this organic wine,” he says. “It’s a red with soft tannins and bright acidity, with notes of cherry and blackberry, and a spicy finish. The wine’s acidity will work perfectly with the tomato base of the pizza.”
How to order it: check out the menu online, then call 08 9287 2949 or 0451 118 568 to order. Pick up from Monsterella in Wembley. Delivery also available.
Spicy pad krapow from Long Chim
It’s telling that all the chefs at David Thompson’s buzzy Thai diner, given a chance to cook for themselves, go straight for this Thai comfort classic of pork mince stir-fried with chilli and basil, served on rice with a fried egg. Long Chim general manager Katie Chan suggests a cold lager works well with the dish’s bold flavour and heat. “Nothing too boozy,” she says. “something less than 5 percent ABV [alcohol by volume] or else it’ll emphasise the chilli too much. You want something that’s going to wash down all the saltiness and spice.”
Expert pairing tip: Dr Loosen Bernkasteler Lay Kabinett Riesling Collet says wine-lovers can also look to a German riesling, which has a lower ABV than most. “German riesling has long been a classic pairing with spicy Thai food due to its low alcohol, slight sweetness, and honeysuckle and citrus notes,” he says. “The Dr Loosen Bernkasteler Lay Kabinett Riesling will compliment the pork nicely while providing just enough sweetness to balance any spice.”
How to order it: check the menu online, then call 08 6168 7780 to order. Pick up from Long Chim in the CBD. Delivery also available.
Lamb, raisin and fried almond tagine from Propeller
Although Propeller chef Kurt Sampson has a reputation for turning out full-flavoured Middle Eastern cooking, subtlety is also part of his playbook – this tagine from southern Morocco is a case in point. Spiced with black pepper, turmeric and paprika, this medium-bodied dish calls for an equally restrained wine match. “If I had to choose, I’d say something like a Dolcetto d’Alba, which has a bit of freshness and subtle acidity,” says general manager Adam Willie. “Nothing too big. A fresh, medium-bodied red like that would make this dish taste quite lively.”
Expert pairing tip: Tasca Lamuri Nero d’Avola From sustainably farmed vineyards high in the hills of Sicily, this juicy red is an ideal partner for Moroccan food according to Ciara Madill, wine merchant from Dan Murphy’s in Bicton – and ardent fan of Propeller. “It’s bright and full of red berries, with an underlying herbaciousness that will sing with the subtle spices of the tagine,” she says. “The soft, ripe tannins grip on the finish to clean up the lamb [on your palate], leaving you prepped for the next mouthful.”
How to order it: Order from the menu online and pick up from Propeller in North Fremantle. The small team at Propeller is unable to offer delivery at this stage.
Braised Shanghai pork belly from Andly Private Kitchen
A commitment to great produce and polished technique elevates chef Li Yuekuan’s cooking above the lazy Susan set. This dish, a classic from mainland China, features pork belly slowly cooked in an aromatic stock until thick, sweet and sticky.
Expert pairing tip: Love Is Blind Margaret River Shiraz Viognier Adam Collet highlights this minimal-intervention wine from organic, dry grown grapes as an ideal match. “The shiraz provides robust black fruits of blackberry and boysenberry that would compliment the sticky broth, while the viognier gives the wine just enough perfume to bring out the aromatics in the dish.”
How to order it: Call the restaurant on 0412 421 261 to check the menu. Pick up from Andly Private Kitchen in West Leederville. Delivery is available.
Chicken kathi roll from Sauma
Greece has the gyros. The Middle East has the kebab. In India, the universally loved combination of grilled meat, salad and sauce wrapped in flatbread is the kathi roll. Attention to detail ensures Sauma’s version is a cut above. The chicken tikka and naan bread are both cooked to order, the green stuff includes cabbage pickled in kanji – a traditional Indian fermented carrot drink – and a mint-coriander chutney ties it all together. While Sauma chef-owner Gurps Bagga has a thing for elevating Indian flavours, he also knows when tradition rules. “There are so many big flavours in this roll,” says Bagga, “you need something crisp and clean to go with it.”
Expert pairing tip: Sidewood Adelaide Hills Sauvignon Blanc “This sauvignon blanc from the cool climate region in the Adelaide Hills shows citrus and tropical fruits with a herbal finish,” says Collet. “These herbal notes of fresh-cut grass and snow pea create a perfect backdrop to play off the coriander, while the citrus and acidity cut through the big flavours in the chicken tikka.”
How to order it: View and order from the menu online. Pick up from Sauma in Northbridge. Delivery is available.
Bento box from Dining Akashi
Hiding in plain sight on bustling Canning Highway, this cosy 14-seat Japanese restaurant and its chef Makoto Mitani have quickly established reputations for fine tempura. While golden seafood and vegetables are the specialty of the house, the contents of the bento box are changed regularly to keep things interesting for regulars. A medium-weight sake – not too dry, not too sweet – is chef Makoto Mitani’s drink suggestion, although the serving temperature of the sake is as important as the bottle you buy. “Cold or room-temperature sake goes best with warm foods,” he says.
Expert pairing tip: Houraisen Kasumizuki Junmai
“If you’re ordering Dining Akashi, you’ve got to go all in,” says Madrill. “This brewery grows its own unique strain of rice to make this stunning sake. Its bright acidity has a delicate floral lift and an underlying bitterness that adds body.”
Head to the Dan Murphy’s website to find your local store or shop online now.
This article is produced by Broadsheet in partnership with Dan Murphy’s.