dill pickle nachos, tomatinis, and a beautiful new friendship.
Your new favourite summer pairing, a cocktail to rule all cocktails, and nachos that might make you cry.
This one’s a bit different, but in a great way. I teamed up with the incredibly talented and all-around coolest human Rachel Halldorson to film not one, but two insanely delicious recipes: Dill Pickle Nachos and Tomatinis. And I can confidently say - we nailed it.
If you find yourself eating an entire tray of this on your own and whipping up a second Tomatini to go with it, NO JUDGEMENT. Blame it on the acid.
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The nachos were everything. Salty, cheesy, tangy, crunchy, and just straight up impossible to stop eating. And the Tomatinis? Created by the brilliant @drinksbyevie (you can find her original recipe here), they absolutely blew. our. minds. Rachel and I looked at each other mid-sip and were like… “Wait, is this the best cocktail we’ve ever had??” (Spoiler: yes. yes it was.)
But honestly? The best part was filming it all.
Rachel is one of those people who makes everything feel easy and exciting. She’s insanely creative, wildly supportive, and loves pickles and tasty bevies as much as I do. Collaborating with her was a dream, and I can’t WAIT to do it again.
If you’re not already following her, do yourself a favour and check her out on Instagram and Substack. Her recipes are approachable and next-level delicious, her pup Reggie is the cutest cheese-loving gal around, and did I mention she loves pickles?
So about that pairing.
I can’t say this enough: this pairing was incredible. It works on so many levels, and I truly believe you should stop what you’re doing and make this. Immediately. Here’s why it works:
Matching pyrazines: Matching flavours is one of the coolest things about food and bevvy pairing. Both tomatoes and pickles contain pyrazines, which are those grassy, vegetal flavour compounds that give things like cucumbers, tomatoes, and even some wines (like Sauvignon Blanc or Cabernet Sauvignon) their characteristic herbaceousness. The combined pyrazines create a perfectly cohesive, savoury pairing that screams summer.
Acidity + acidity: Acidity LOVES acidity, and that’s exactly what we have here. The tomatini is bright and tangy thanks to the tomatoes, lemon, and vinegar, which match the tangy, vinegary-ness of the pickles. This kind of matching acidity makes everything taste more vibrant (because acidity amps up flavour), plus the combination has a bit of a neutralizing effect - meaning combining acid with acid leads to a smoother overall mouthfeel.
Acid vs. salt: Another fun one! The saltiness of the nachos (from the cheese and chips) is balanced by the cocktail’s refreshing acidity. Acid acts like a palate cleanser, keeping each bite (and sip) from feeling too heavy. So If you find yourself eating an entire tray of this on your own and whipping up a second Tomatini to go with it, NO JUDGEMENT. Blame it on the acid.
The magic of texture and temperature: You’ve got warm, crunchy nachos and a cold, smooth cocktail. That contrast in texture and temperature is pure magic, and exactly what you need for that girls night you have planned.
Prefer wine?
Go for a crisp, dry, herbaceous white! Sauvignon Blanc from Malborough NZ would be my top choice, but a gorgeous Austrian Gruner Veltliner, Spanish Verdejo, or Italian Pecorino would also be fantastic.
Whether you're a pickles on everything kinda person or think dill pickle nachos are straight up weird, all I have to say is trust me on this one. This is a salty, spicy, crunchy, umami-filled, flavour-bomb of a snack, and when you pair with that perfectly savoury tomato martini? Chef's kiss.
HUGE thanks to Rachel for being such a treat to collaborate with, and to Evie for creating one of my new favourite cocktails. Go show them both some love!
xx,
Steph
RECIPE: Dill Pickle Nachos
Serves: 2-6 (totes depends on your nacho crushing skills)
Total time: 10 minutes
Tools
Ingredients
1 bag spicy dill pickle chips
150g grated brie, frozen for easier grating
150g grated monterey jack cheese
100g prosciutto
1/4 cup dill pickles, diced
Fresh dill and chives to garnish
Directions
Set oven to broil and set rack in the middle of the oven.
Lay chips on a parchment paper lined sheet pan in a single layer.
Add grated cheese and prosciutto in small strips.
Place in oven until cheese is melty (about 5 minutes - watch close so the chips don’t burn)
Finish with diced dill pickles, lots of fresh dill and chives, and enjoy immediately with a big ol’ tomatini and a side of friendship!
Take it to the next level and pair it with DILL PICKLE DIP!
You’re welcome in advance.
the BEST time ❤️ with the BEST NEW FRIEND