To drink: Cederberg Bukettraube 2008, a light, off-dry wine which pairs well with the prawn, tarragon and peas, with balanced acidity to cut through the green curry…
To drink: Tall Horse Merlot is an uncomplicated, easydrinking, velvety red wine that is perfect for simple suppers like these.
Black Thai rice is available at most Asian supermarkets. It cooks in minutes and the striking colour makes for a glamorous alternative to regular rice. TO DRINK: De…
TO DRINK: Flagstone Winery’s Berrio Sauvignon Blanc 2008 is zesty and refreshing. It’s bone dry and will balance the cream and savoury zing of the artichokes.
TO DRINK: Ataraxia Mountain Vineyards Chardonnay 2006 is a beautiful, elegant chardonnay with lime and tropical notes.
Print Recipe Roasted scallops wrapped in pancetta with citrus sauce Serves: 4 Cooking Time: 50 mins Ingredients 250ml (1 cup) white wine 15ml (1 tbsp) butter 4 fennel bulbs salt and freshly ground black pepper, to taste 2 oranges 1 lemon 100g (½ cup) sugar 250ml (1 cup) water 12 scallops 12 rashers pancetta beetroot