And, really, the star of this dish is the romesco sauce: With
buttery macadamia
nuts and a hint of
spice from shishito peppers, it's a good condiment to have on hand.
Aromas of
buttery nut brittle, cherry cola, peppery
spices, creme brulee and faint incense with a rich, vibrant fruity full body and a long, warming dried fruit chutney, anise, and
spice finish.