Chef Nick Liu Talks Wine & Shares a Must Have Dinner Party Recipe

Angela Aiello of iYellow Wine Club is spending her summer chatting with some of Toronto's best chefs over a bottle of Aveleda Vinho Verde, a refreshing wine from Portugal that is light enough to pair with some of your favourite summer dishes.  iYellow Wine Club is a Chew Street favourite and we are so happy to share these food and wine conversations with you!

Angela's second conversation in this series is with hometown Scarborough Chef Nick Liu of DaiLo. DaiLo is one of the city's best restaurants and Liu has been voted one of the Top 100 Chefs from Canada's 100 Best Restaurants.  Liu has Toronto's culinary diversity running through his veins.  His father, ethnically Chinese and Indian, was born in Kolkata.  His mother, of Hakka descent, was born in South Africa. Chef Liu made his mark with his passion for local and ingredients mixed in with Asian flavours.   He talks about his love of Hakka Chinese food and shares a recipe that will have you looking like a top chef at your next dinner party.

Who most inspires you in your cooking philosophy? 
The Hakka Chinese people. They created Asian flavours in foreign lands using local ingredients 

When you were thinking about a dish to pair with Aveleda Vinho Verde from Portugal what came to mind? 
I wanted to pair it with something very fresh and aromatic. I also automatically thought of a canapé because of the wines' slight frizzy texture on the palate. A lightly smoked fish would go great with vinho  verde’s citrusy apple notes. 

Why do you like Aveleda Vinho Verde?                                                                                 Vinho verde is a great wine to share with company during the summer days. The light crisp palate allows guests to keep sipping and the affordable price means I will never to run out! 

Talk to me about the dish you paired with the Aveleda.
My dish is Smoked and Cured Trout with Thai aromatics like lemongrass, lime leaf, basil, mint, shallot folded into a coconut almond satay sauce. This is then spooned onto a betel leaf which is slightly peppery, herbal and floral.