Wine and dine with Alto and Cathay Pacific

Ingredients:
1 lamb shank
80g couscous
1 bay leaf
1 banana shallot
5 cherry tomatoes
2 baby courgettes
1 tsp minced garlic
1 tbsp cumin powder
15g olive oil
200ml chicken stock
3g mint
1g rosemary
5g capers

Directions:

1. Bring a pot of water to a boil. Turn down the heat to create a steady simmer. Submerge the bag of lamb shank into the pot of water, and set a timer for 12 minutes.
2. Heat up a saucepan at medium heat and add in the mixture of banana shallot, cherry tomato, baby courgettes, cumin, olive oil, bay leaf and minced garlic. Stir and cook for two minutes.
3. Add the couscous and chicken stock in and continue to cook on low heat for five minutes.
4. After 12 minutes, remove the lamb shank from the water. Open up the bag and pour the juices into the saucepan. Remove the pan from the heat.
5. Heat up a separate frying pan. Remove the lamb shank from the bag and place it in the pan for a little colour.
6. Once coloured, put it on a plate, along with the couscous mixture from the saucepan.
7. Garnish with mint and rosemary. 
8. Sprinkles capers over top for the perfect finish.

Cathay Pacific First Class Wine Pairing: Chateau Branaire-Ducru, 2008, Saint Julien

Ingredients:

180g spaghetti
15g sliced shallot
5g garlic
200g King Edward mushroom
150ml cep sauce
2g chervil
5g black truffle
3g truffle oil

Directions:

1. Bring a pot of water to a boil, and add the spaghetti in. Let it simmer for three minutes.
2. In a separate pan, heat up the mixture of shallot, garlic and King Edward mushroom.
3. Add in the cep sauce and bring to a boil.
4. Drain the spaghetti and add to the pan.
5. Cook until the sauce starts to thicken.
6. Transfer the spaghetti and sauce onto a serving plate.
7. Finish by sprinkling chervil, black truffle and truffle oil over top.

Cathay Pacific First Class Wine Pairing: Chablis 1er Cru Fourchaumes Lamblin & Fils, 2016

Ingredients:

200ml cream
1g vanilla
5g sugar
30g meringue
50g mixed berries
50g berry puree
2g mint
2g basil

Directions:

1. Give the pre-made cream, vanilla and sugar mixture a good three-minute shake.
2. Mix in the meringue.
3. Place a spoonful of the cream and meringue mix into a serving bowl, and layer a spoonful of mixed berries and berry puree over top. Continue alternating layers of the cream mixture, and berries and berry puree to your heart's desire.
4. Garnish with mint and basil.