For a bold wine you need bold flavours, and who better to deliver on that front than one-Michelin-starred Adam Handling?
Famed for his Covent Garden restaurant Frog by Adam Handling, the chef finally won a Michelin star this year for his tenacious and unique cooking which separates him – and his amphibian-referencing restaurant – out from his peers.
This recipe utilises the delicate sweetness of crab, the sour spicy elements of tom yum and the gratifying vigour of sticky rice to create a powerful dish that sparks the depth of flavour within Krug's Grande Cuvée. It's a partnership made in Michelin heaven.
The flavours of the tom yum will only intensify overnight, so make sure you don't skip this step – wrap it up to enjoy its immense depth of flavour the next day.