To drink: Haute Cabriere Pinot Noir/ Chardonnay blend will bind all the flavours of this dish.
Print Recipe Fish skewers with aubergine, peppers and sun-dried tomato Serves: 4 Cooking Time: 30 mins Instructions 1 Chop 1 large aubergine, 1 seeded green pepper and 500g fresh hake into large chunks. Soak 50g sundried tomatoes in boiling water and leave to stand for about 10 minutes. Assemble the skewers by threading each ingredient
To drink: Try Sadie Family Palladius, a sensational blend of viognier, chenin, chardonnay and grenache blanc.
This is food for sharing and eating with your fingers. Pile the ribs into a big dish, place it in the middle of the table and enjoy! TO…
Print Recipe Sesame-seared tuna with rosé peri-peri salsa Serves: 6 Cooking Time: 30 mins Ingredients Dressing juice of 1 lemon 50ml Portuguese rosé wine (Casal Garcia/Mateus) 2 red chillies, finely chopped cut into cubes handful fresh kale, shredded small handful fresh baby salad leaves Instructions 1 For the dressing, mix together the lemon juice, rosé,
Print Recipe Spicy pan-grilled calamari tubes with quince aïoli Serves: 6 Cooking Time: 50 minutes Ingredients Calamari 2 red chillies, chopped 2 garlic cloves, peeled and crushed 60ml (¼ cup) olive oil zest of 1 lemon juice of ½ lemon sea salt and freshly ground black pepper, to taste 100g calamari tubes olive oil, to
Print Recipe Grilled oysters with chorizo butter Serves: 6 Cooking Time: 20 mins Ingredients 100g butter 1 red onion, finely chopped 2 garlic cloves, peeled and chopped 180g chorizo, finely chopped 12 fresh oysters, cleaned and on half a shell 2 lemons, cut into wedges, to serve Instructions 1 Preheat the grill. Melt half the