Colourful Surf & Turf

Our cooking on a skewer season arrives in Koh Samui with an unusual take on 'surf & turf'; not your usual beef steak and shrimp combo. Here at the Santiburi Beach Resort & Spa Executive Chef Adrian honed his skills at gourmet restaurants in Switzerland and elsewhere. His passions for fresh ingredients, quality and presentation are evident here in this Surf & Turf Harpoon of veal fillet and squid. In a  detailed preparation, veal fillet is seared on all sides, rolled in Parma ham and cooked Sous vide in a vacuum bag in hot water. A creamy fish sauce is piped into the squid, which is also cooked Sous vide. Cooking the skewers on charcoal imparts a rustic taste, before serving with baked polenta, grilled zucchini and glazed tomatoes.

Wine Companion: Combining meat and seafood requires a wine that matches both, and in this case I’m happy to recommend the Gris Blanc rosé from European Winery of the Year Gerard Bertrand, made in the very south of France close to the Mediterranean. Pale and bone dry, this rosé has a wonderful fruity and fresh palate.

For another helping and glass contact: santiburisamui.com & andamanwineclub.com/