Badrijani Nigvzit for a dinner party — went down extremely well

I made Badrijani Nigvzit for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The rich with walnuts and spice profile was the main talking point — no one had quite experienced adjika pepper paste used that way before.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. I explained the a Tbilisi restaurant with a tamada toastmaster context as I served it which helped people appreciate it fully. Borjomi mineral water was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.