10 REAL Kombucha food pairings we still dream about

 |   |  Kombucha Kitchen, The Modern Drinker 
10 REAL Kombucha food pairings we still dream about

Kombucha food pairings – definitely something we know a thing or two about. Since our earliest days, we’ve always seen our drinks as the ideal alternative to alcohol, and we’re very proud of the fact that so many celebrated chefs and sommeliers seem to feel the same. We’ve had some great REAL kombucha food pairings in some wonderful restaurants, but we’ve also tried some really surprising and delicious dishes at home.

If you’re choosing not to drink, but you still want something that has a bit of bite, a bit of sophistication, not too sweet, that pours beautifully in a wine glass and doesn’t feel like a kids’ drink, a glass of REAL Kombucha’s Royal Flush or Dry Dragon may be right up your street.

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Here are 10 times we’ve had REAL kombucha food pairings that we still dream about.

Dry Dragon with fresh Cornish oysters

 

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If it’s a summery food pairing made in seafood heaven that you’re after, Dry Dragon has always worked wonderfully with shellfish. We’ve written extensively about the best way to shuck your oysters and pair with kombucha, and providing you take the utmost care, it’s a really rewarding meal to attempt. Dry Dragon naturally boasts citrusy notes which combine wonderfully with the rich, oceanic flavours on the plate. Shuck and tuck in!

Make this meal at home.
Pair with: Dry Dragon

Royal Flush and a succulent lamb roast

 

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The great thing about the accidity and bite in our kombuchas is the way they can temper the fat in a meal like this one. Throw in the hints of rhubarb and berries in a glass of Royal Flush, and you’ve got yourself the perfect roast lamb pairing. We had this one at Bel & The Dragon in Kingsclere, Hampshire, and the memory lingers merrily on.

Order this meal at: Bel & The Dragon
Pair with: Royal Flush

Dry Dragon served with hake and wilted sea beets

 

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When you ask Chef James Golding for his ideal non-alcoholic food pairing recipe, you know you’re going to get something special. We spent a day with the Chef Director of the luxurious Pig Hotels group last year (click here for the podcast we recorded with him), made extra memorable by the meal he served up at the end of it. The key to this delicious dish is the freshness of the ingredients. Best to book into the Pig at Brockenhurst and sample it from the master himself, although you can certainly try it for yourself at home. Click here for Chef Golding’s original recipe.

Order this meal at: The Pig, Brockenhurst
Pair with: Dry Dragon

The perfect non-alcoholic brunch

 

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You can do this one at home, too. If you’re looking for a non-alcoholic alternative to the bubbly brunch, Royal Flush is definitely the way to go. Again, it’s that subtle, sparkling fruitiness that perfectly occupies the place of the traditional Prosecco (and, as we’re told by so many of our customers, often surpasses it). Other than the mouth-watering flavours, the best thing about this particular brunch serving is that you’ll leave with a clear head, ready to do so much more with your day. Hurrah for hangover-free drinks!

Make this meal at home.
Pair with: Royal Flush

Paired with a box of Belazu delights

 

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At the height of lockdown, we began a delicious partnership with the Belazu Ingredient Company. You can sample their products in restaurants across the country – they provide many of the top chefs with the tidbits that make their menus so wonderful. You can also order boxes of their produce for home delivery. We created a little piece of Italy in our garden, and it was the next best thing to getting on a plane bound for Tuscany. Their range of pastas and sauces are almost obscenely flavourful (try their grape must mustard as an example), and their Nocellara olives are the stuff of industry legend. You can pair both Royal Flush and Dry Dragon with an assortment of their delights. A non-alcoholic food pairing we won’t forget in a hurry.

Order a selection at: Belazu Online Shop
Pair with: Royal Flush or Dry Dragon

Dry Dragon with crispy cod belly, asparagus and ginger broth

 

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Back in 2019 we did some work with the much-celebrated chef, Mark Hix. We’ve all had a bit of a rebrand since then (Mark’s new adventures in Dorset are truly inspiring), but we can still taste this seafood fusion dish – a little bit Thai, a little bit Japanese, all served up in his grandmother’s crockery – two years on. A master of seafood, we can’t wait to get down to the Jurassic Coast to see what he’s cooking up on the stove these days. In the meantime, the recipe for this particular wonder can be found by clicking here.

Order a similar dish at: The Oyster & Fish House
Pair with: Dry Dragon

REAL Kombucha and a lunch on the landscape

 

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“You’re healthier if you’re in connection with your environment. To be completely disconnected with your environment and with your natural world is short-sighted.” So said Chef Tobyn Excell when we visited his SixSeats foodie experience in Kent in 2019, and we felt at once that we’d met a kindred spirit. Tobyn served us a lunch that we helped him to forage within 100 metres of his front door (there’s nothing quite like working for your food, and that’s what eating at SixSeats is all about). This spread of fresh bread, toasted with a layer of beetroots, marsh plants and sea blite, topped with the cured duck, fresh apples from the garden and some foraged purple dew plants, all washed down with a glass of the REAL stuff, was worth the effort indeed. We can’t wait for the chance to book in again.

Order this meal at: SixSeats by Sæl Projects
Pair with: Royal Flush or Dry Dragon

Royal Flush with slow-cooked pork bao buns

 

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Once again, this had a lot to do with the way that the notes of rhubarb and blackcurrant, natural to our Royal Flush, wrap themselves around freshly cooked meat. You can try this at Pergola, the rooftop streetfood bar near London’s Paddington Station. Grab yourself a bottle of our kombucha at the bar and place your food order with the Niji Kitchen stand. A great snack in a summery setting.

Order this meal at: Niji Kitchen, Pergola, London
Pair with: Royal Flush

Dry Dragon with Adam Handling’s salt-baked celeriac 

REAL Kombucha Dry Dragon and salt-baked celeriac, The Frog, Adam Handling

First served to us by Chef Jamie Park at The Frog, back in 2018, this is another dish that dates back to our older branding… so don’t get too confused by the photograph. While Jamie has since gone on to become the Head Chef at the Ugly Butterfly in St Ives, Cornwall, this dish has been a prominent feature in Adam Handling restaurants for the best part of a decade. Quite how it was made, we never found out, but it involved a whipped truffle tofu, apple, dates, and salt-baked celeriac. Seasoned with seaweed and mushroom powder, it was full of umami and boasted bags of flavour. You’d never know that it was vegan food you were eating. The Dry Dragon cut through the rich flavours with fresh acidity that brought the whole thing to life. The ultimate non-alcoholic food pairing.

Order this meal at: The Frog, Covent Garden
Pair with: Dry Dragon

Royal Flush and good ol’ cod and chips

 

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Back in our January 2021 podcast, award-winning sommelier, Christine Parkinson, told us, “If you’re having something that is quite fatty – think of good old British fish and chips – then a drink with quite a bit of acidity works really well. I had a friend who used to swear that the only thing to drink with fish and chips was bubbly!” We promptly went out and put it to the test. And if you’re in the mood for something a little decadent this weekend, we recommend that you do, too!

Order this meal at: your favourite chippy
Pair with: Royal Flush

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