Father’s Day falls on the third Sunday of June and is a chance to take a moment to show your appreciation for your dad, or the dads in your life.
It’s no secret that dads can be hard to buy for. You often find yourself wondering whether they would get more use out of a watering can or a pair of socks. Then there are the dads that graciously say “you don’t need to get me anything, just get me a card”.
Often, making the time to spend an afternoon with your dad is the best gift. Something that can improve this even further is the addition of delicious food and drink. Why not invite your dad over for lunch this Father’s Day and give them a bottle (or case) of REAL to enjoy alongside whatever culinary masterpiece you have created. Hopefully they’ll even share it with you – that’s what dads are for!
What should you pair REAL with?
As the saying goes, ‘mother knows best’ but we think fathers have some pretty good ideas too. With Father’s Day coming up, we asked the dads in the REAL team what their favourite food/sparkling tea pairings are. Hopefully you can take inspiration from their recommendations and create a feast for your dad next weekend!
Keep reading for a bonus recipe from REAL’s Head Brewer Guillermo…
Why is REAL a great gift?
A bottle of REAL Sparkling Tea will see you through any celebratory moment, however big or small. We stand by the fact that we should mark the moments that matter with the ‘pop’ of a bottle. These moments don’t necessarily need the 12% ABV that often accompanies them.
Whether you’re driving home after Sunday lunch, or just don’t fancy falling asleep as soon as you reach the sofa, you need a drink with the same occasion as a wine or Champagne but without the alcohol. REAL Sparkling Tea and the sound of a popping cork brings that celebratory feeling to any moment.
The Dad’s of REAL recommend:
“My wife is from Arcachon which has possibly the best oysters in Europe, although some would disagree! Fresh shucked oysters, buttered baguette and a peppery green salad served on the quayside with a bottle of zesty Dry Dragon is a firm favourite in my family.”
“There’s lots to choose from that pairs well with Royal Flush, but if I had to pick one it would be a fresh fish pie, stuffed with monkfish, clams, salmon, scallops and mussels. Topped with mash with a touch of Parmesan and nutmeg.”
Guillermo, Head Brewer
“Let’s start with Royal Flush. For breakfast or lunch I think our Royal Flush goes amazingly with a smoked salmon bagel with cream cheese, finely chopped white onion, capers, chopped boiled egg and a squeeze of lime juice. My family and I have this for breakfast with a glass of Royal Flush on every special occasion. For dinner, lamb tagine and couscous.”
“For Dry Dragon, my go-to breakfast or lunch would be toasted sourdough topped with goats cheese, herbs, olive oil, sliced figs and caramelised onions. Dinner would have to be my burnt pork ends with roasted and seasoned potato wedges and charred asparagus coasted in butter, salt and pepper.”
Peter, Operations Director
“I really love a glass of Royal Flush enjoyed outside in the garden while I’m cooking on the braai. It goes really well with braai’ed trout which is one of our favourite dishes. A couple of weeks ago I took my son Dan along to help out at a REAL tasting, it’s great to get them involved!”
“Royal Flush is also delicious with a roast dinner.”
Adrian, Co-Founder and Commercial Director
“You know what, I really love a long breakfast. You can do smashed avocado, but do it really well, get the best sourdough in, get the eggs in and really make an occasion of it. A glass of Dry Dragon is the perfect for a chilled Sunday morning.”
“My daughter’s just turned one and would probably recommend mashed potato or yogurt!”
Oleg, Senior Brewer
“REAL Chaynyy Kvas sparkling tea reminds me of the kvas I used to drink with my family in Ukraine before I moved to the UK. My favourite meal to pair it with is an excellent steak with homemade peppercorn sauce and sauteed potatoes.“
G’s Burnt Pork Ends Recipe
Serve with a chilled glass of Dry Dragon. Slow cook in the oven or on the BBQ if possible!
1kg of pork belly cut into 1 inch cubes
60g Brown Sugar
60g Smoked Paprika
1 tbsp Coarse Black Pepper
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 tsp Salt
1.5 tsp Ground Ginger
1.5 tsp Chilli Powder
1 tsp Cayenne Pepper
- Preheat your oven to 130°C. If you are using a BBQ
- Cover the cubed pork in the dry rub, making sure to coat all sides.
- Place on a raised cooking grid or wire rack inside a roasting dish. This allows the fat to render out of the pork.
- Place in the centre of the oven for 2 hours.
- Remove the pork from the oven and transfer to a tray. Glaze the pork thoroughly with your favourite BBQ (homemade if you have the time).
- Put the pork back into the oven until it is nicely caramelised, checking every 10 minutes and adding more sauce as you see fit.
- Remove from the oven once the pork has caramelised and you have some nice crunchy pieces. You may want to turn the oven to high for 5-10 minutes to achieve the perfect crispiness.
- Serve with roast potato wedges, buttery grilled asparagus and a chilled glass of Dry Dragon. Enjoy!