Savoury Pairing:

Crispy Kale Chips and Smoked Oyster Dip paired with Tapiz Sparkling Malbec Rose

Crispy Kale Chips

 1. Separate a head of kale into leaves and wash. Dry really well (I use a salad spinner).

2. Cut out the stalk and then cut the leaves into large pieces (about 2" or 3 ")

3. Put all the cut pieces of kale in a big bowl and add 1 tablespoon of olive oil and 1 tablespoon of lemon juice.

4. Stir it around to coat (I use my hands for this) and add whatever flavours you like - I sprinkle with garlic salt and a few chilli flakes but you can use parmesan, etc.

5. Cover a baking sheet with baking parchment and spread the kale in a single layer and not overlapping. Bake at 350F for 8-9 minutes (you'll know from your oven when it's ready and crispy!)

6. Repeat to use up all the kale - makes a big salad bowl of it!

Smoked Oyster Dip

 4 ounces cream cheese

1 tbs mayonnaise

1 tbs chopped green onions

½ tsp paprika

several pitted black olives, to taste

4 ounces smoked oysters, chopped

1. Blend together the cream cheese and mayonnaise

2. Add green onions, olives, oysters and paprika

3. Spread on dark rye crackers or crostini

Recipe from Club Community Cookbook, courtesy of Euan Retallack