Recipes

Nothing beats a whole grilled fish served with a crisp salad and sharp dressing for maximum enjoyment. Paired with this week’s Unico Zelo Jade & Jasper Fiano, you’ll be set for entertaining on the weekend.

This week from Chef Tom Walton, Roasted Eggplant Salad with Coconut and Red Lentil Dahl. Nourishing, affordable and tasty. The fruit driven Grenache Blanc from Dune is the perfect compliment to the earthy, creaminess of the lentils.

Grilled Flat Iron with salsa verde and asparagus to go with this week's Dominique Portet Fontaine Cabernet. Flat Iron is a delicious cut of beef. Best grilled rather quickly and rested well before slicing to serve. This garnish works well with nearly any other grilling beef cut as well.

Cauliflower, Blue Cheese, Conchiglioni with walnut, sage, garlic. Such a simple and delicious pasta from Chef Tom Walton to go with the Le Fou, Malbec. Enjoy while watching the French Film festival and be amazed at how your accent improves after the third glass.

This Spicy Smoked Trout Salad with the Liquid Rock n Roll Riesling / Gewürtztraminer is the perfect combo for what is looking like a sunny long weekend. Chef Tom Walton recommends serving with lettuce cups for a delicious light meal, or with rice for something a little more substantial.

Spring Lamb is upon us and Chef Tom Walton has been inspired to create a simple and delicious forequarter dinner to enjoy with the Skigh Wine Cabernet from Margaret River. The soft tannin and ripe fruit of Wilyabrup are perfect with the herby chops and mouth filling mixture of eggplant and butterbeans.