Ojakhuri for a dinner party — went down extremely well

I made Ojakhuri for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The complex and distinctive profile was the main talking point — no one had quite experienced walnut 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. chacha grape pomace spirit was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.