- Food Pairings
All the drinks you need for your Easter seafood feast
Make your long weekend sparkle with this food-and-drinks pairing guide for Good Friday gatherings and Easter menus that celebrate the best of Aussie seafood.
Nothing says Easter like a beautiful spread starring fresh Australian seafood. But what about the drinks? The right match can elevate your feast to an unforgettable experience, so if you’re hosting a Good Friday get-together, an Easter seafood brunch or just want to include seafood in your Easter lunch menu and have no idea what beers, spirits and wines to serve with seafood, we’ve got your back.
From unexpected matches to classic combos and easy DIY cocktails, we’ll help you find the perfect bevvies to pair with your seafood for Easter, whatever your budget and tastes.
Oysters and Champagne
The ultimate in effortless entertaining, freshly shucked oysters need little in the way of garnishes – just add a squeeze of lemon or a spoonful of shallot vinaigrette. A flute of fizz is a suitably elegant match, with the sparkling acidity of champagne balancing the briny umami flavour and creamy texture of oysters.
Popping French bubbly always feels like a real celebration, plus it makes an ideal accompaniment for minerally bivalves. You can’t go wrong with the dry and fruity Champagne Deutz Brut Classic or the fresh almond, brioche and pear notes in Piper-Hiedsieck Brut NV.
Pushing the boat out with a luxurious Easter seafood platter? Keep the bubbles flowing for sweet scallops, prawns, lobster and Balmain bugs.
Cured fish and vodka
If you’re hosting a crowd, a plate of canapes will keep guests satisfied. Think dainty blinis topped with crème fraiche and smoked salmon, or croutons with tuna tartare. Of course, you could opt for a crisp sav blanc or chardonnay here, but for something unexpected, highlight the clean flavours of the fish with a quality vodka, perfectly chilled. The soft vanilla notes of the Aussie-made Grainshaker Corn Vodka would be fantastic with silky smoked salmon, tangy tuna tartare or a slab of beetroot-cured trout.
If you prefer something a little more laidback, Minus 196 Double Grape infuses vodka and Japanese shochu with freeze-dried grapes. The sweet-and-sour result comes blended with soda water in a refreshing ready-mixed drink that plays nicely with sashimi or lightly cured fish.
Prawns and cocktails
Prawns are a classic Good Friday choice, but rather than serving them straight up, why not have a little more fun? Stuff juicy king prawns into a brioche bun with a tangy mayonnaise and iceberg lettuce, or marinate and grill green prawns and serve them in soft tortillas with all the taco trimmings.
Both options would be great with a punchy tequila cocktail worthy of a fiesta: keep it simple by cracking open a can so you can relax and enjoy the fun with your guests. Curatif Spicy Margarita blends a grassy tequila with fresh lime and a playful mix of chillies for a drink with mouth-tingling heat.
Fish pie and craft beer
With its golden pastry or potato crust and light, creamy filling studded with seafood, a fish pie is a fantastic showstopper dish for a Good Friday feast. So, why not dial up the drama with an offbeat drink pairing? A light and hoppy craft beer makes a delicious accompaniment to the creamy, herby flavours of the gently poached fish filling.
With bright grapefruit and pine notes and a hit of bitter hops, the crisp Shapeshifters Sunshowers California Pale will cut through the richness of a classic fish pie. Meanwhile, the subtle peach and mango flavours balanced with malt and wheat in Felons Natural Ale makes for a refreshing pairing that will highlight the delicate sweet fish and flaky pastry combo.
Baked or grilled fish with riesling
Serving up a baked side of salmon or a whole snapper or barra? Pour a glass of riesling – its clean acidity and light citrus flavours make it a delight with simply cooked seafood and fresh salads.
Serve a side of salmon with lemon-spiked butter and a crunchy celeriac salad and let the minerality of the wine cut through the richness of the oily fish and indulgent sauce. Asian flavours such as chilli, ginger, garlic and coriander will bring barra or snapper to life, and an off-dry riesling will shine alongside the bold flavours.
Our pick for Easter is Wines by KT ‘5452’ Riesling, hailing from the Clare Valley. This crisp, zesty crowd-pleaser works well with a range of fish dishes, whether you’re leaning towards European or Asian flavours.
Fruity desserts and a cucumber G&T
How to wrap up a Good Friday seafood feast? With something light and delicious, of course. A pavlova topped with whipped cream, lemon curd and seasonal fruit is just indulgent enough without being too heavy, while a scoop of apple and rhubarb crumble with a dollop of cream offers the perfect balance of sweet and tart.
Pair your fruity dessert with a delicate cucumber gin and tonic – this light, refreshing cocktail is easy to whip up, looks impressive and will pull double duty as a palate cleanser after your seafood feast. Take it up a notch by using an elderflower tonic for a subtle floral finish that works beautifully with autumn fruit.
Here’s how to make it: Use a vegetable peeler to make long cucumber ribbons and wrap inside a tall glass; add ice. Pour over 23rd Street Signature Gin and top with Fever-Tree Elderflower Tonic or the tonic water of your choice. Cheers!
Need non-alc options? Try these picks
Looking to elevate the non-alc options at your Easter get-togethers? Thanks to advances in de-alcoholising technology, you can now offer your guests premium-quality non-alcoholic wines to pair with food at every celebration. Made using fruit from cool-climate vineyards in South Australia, the &Then range includes a rich Sparkling Blanc de Blancs NV that’s ideal to pair with white fish, and a fresh-tasting Provence-style Rosé that’s delicious with salmon or prawns.
Products featured are available from 06/03/23 to 11/04/23, while stocks last. Some products or varieties featured may not be available in all stores.
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