• To drink: The elegance and balance of oak in Uva Mira winery’s Chardonnay make it an exquisite food wine. 

    Potatoes with truffle oil, Parmesan tuilles and grape confit

    Serves: 4
    Cooking Time: 50 mins


    • 100ml Parmesan, finely grated
    • Confit

    • 5ml (1 tsp) sugar
    • 50ml red wine
    • 5ml (1 tsp) red wine vinegar
    • 200g red grapes, halved
    • 4 potatoes, boiled and quartered
    • 30ml (2 tbsp) truffle oil



    Preheat the oven to 180°C and line a baking tray with baking paper.


    Place a pile of the cheese on a baking tray and flatten with the back of a spoon to form a circle. Bake until golden, about 2 minutes. Using a flat-edged knife, lift the tuille from the baking tray and drape it over a rolling pin to form the shape. Set aside to cool completely and continue until all the cheese is used. Bake the tuilles one at a time.


    For the confit, place the sugar, wine and vinegar in a saucepan and stir gently until the sugar has dissolved. Add the grapes and simmer gently until the liquid has reduced to a syrup, about 40 minutes.


    Place the potatoes on a serving plate and drizzle with the truffle oil. Serve with the Parmesan tuilles and grape confit.