"Nashi pear, guava, sugared almond and green herbs are the order of the day – the bouquet and palate in sync in such regards. Good extension of flavour, a twist of pleasing saline mineral character to finish, some sweet spice lingers too." Mike Bennie
Food Match:
Lime and Lemongrass BBQ Skewered Prawns
Ingredients- 1/4 cup coconut cream
- 1/2teaspoons table salt
- 1teaspoons sugar
- 24 extra large green prawns
- 2teaspoons fish sauce
- 2 long green chillies, finely chopped (plus extra for rice)
- 1/2 fresh coconut, flesh peeled into ribbons (to serve)
- 1 cucumber, halved lenthways, thinly sliced (to serve)
- 1teaspoons ginger, finely grated
- 2 stalk lemongrass, white part only, finely chopped
- 1/2 bunch fresh mint, leaves picked (to serve)
- 1 lime, cut into wedges (to serve)
- 1 1/2 cup jasmine rice
- 2 tbs vegetable oil
- Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.
- Combine lemongrass paste and vegetable oil in a large bowl.
- Peel the prawns leaving the tails on.
- Add prawns and toss to coat.
- Thread onto skewers lengthways.
- Cover and refrigerate for 1 hour to infuse flavours.
- Rinse rice thoroughly under cold water and place in a medium saucepan with 21/2 cups of water.
- Bring to the boil and cook uncovered for 8-10 minutes or until tunnels appear.
- Reduce heat to low and cook covered for another 5 minutes.
- Remove from heat and stir through coconut cream, salt and extra chilli.
- Allow to stand for 5 minutes, covered.
- Preheat a char-grill or barbeque and cook for 1-2 minutes each side or until just cooked through.
- Serve with fresh coconut, cucumber, mint and lime
Winemaking Notes: After harvesting, the grapes were destemmed and pressed under anaerobic conditions, and only the finest free-run juice was transferred where it was settled for 24 hours. The clear fraction of juice was fermented in temperature-controlled stainless steel using yeast strain (QA23) which is known for producing fresh fruit focused wines with floral and passionfruit characters. Bottled with minimal preservatives and is vegan-friendly.
Alcohol: 12.3% Drinking Window: 2023-2030
Vegan Friendly: Yes Cases Produced: 377
Awards & Accolades:
- Bronze Medal Royal Adelaide Wine Show 2023
- 89 Halliday points 2025 Companion
Per Bottle:$26.99
Six Pack:$149.99
Dozen:$279.99