Vintage Cellars

Food Pairings

Spring Recipes for the Grill – and Wines to Match

Spring entertaining is all about zingy marinade, spice sauces and the scent of smokey grills. Just add wine and friends!

Chicken satay with cucumber salad

To drink: Taylors St Andrews Chardonnay, Clare Valley

Chicken and chardonnay are a classic match, with the stone fruit flavours of the wine picking up the sweet, subtle flavour of the chicken. Here, the intensity of satay sauce bounces off the oak-derived flavours of this chardonnay.

Serves: 4
Preparation time: 30 minutes
Cooking time: 13 minutes


  • Satay sauce
  • 2 tbsp shiro miso
  • 2 tbsp fish sauce
  • ½ cup smooth peanut butter
  • ½ cup coconut milk
  • ¼ cup peanut oil
  • 2 tbsp sugar
  • 2 small, red chillies, seeded, roughly chopped
  • 8 chicken thighs, fat trimmed
  • 8 x large metal or soaked bamboo skewers


Cucumber salad:

  • 2 lebanese cucumbers, sliced lengthwise into thick batons
  • 1 tsp finely grated ginger
  • 2 tbsp rice wine vinegar
  • ¼ cup coriander leaves


To Serve: Roughly crushed roasted unsalted peanuts; steamed rice; sliced red chilli



  • Preheat chargrill or hooded barbecue to medium.
  • For satay sauce, process miso, fish sauce, peanut butter, coconut milk, oil, sugar and chillies until smooth.
  • Place chicken in a glass or ceramic dish. Add half the satay sauce and toss to coat well.
  • Using 2 skewers at a time, thread each pair with 2 thighs so they remain flat for grilling.
  • Grill chicken for 2–3 minutes each side. Reduce heat to low and baste with more sauce. Cover and cook a further 10 minutes or until juices run clear and chicken is golden.
  • Meanwhile, combine cucumbers, ginger and vinegar in a bowl. Top with coriander leaves.
  • Serve chicken with remaining satay sauce topped with peanuts, cucumber salad, steamed rice and red chilli.

Harissa lamb with pea and fennel salad

To drink: Moss Wood Ribbon Vale Cabernet Sauvignon, Margaret River
Cabernet sauvignon hails from Bordeaux, where it’s typically served with roast lamb, a sound pairing, as the density of the lamb is cut by the cabernet’s hallmark tannins. Here, the chilli hit of harissa sparks off against the soft tannins of this Margaret River gem.

Serves: 4
Preparation time: 25 minutes
Cooking time: 35 minutes


Harissa lamb

  • ⅓ cup harissa paste
  • ⅓ cup tomato paste
  • 2 frenched lamb racks (6 cutlets each)
  • 2 heads garlic, halved horizontally
  • Olive oil
  • 200g truss cherry tomatoes on the vine, cut into small clusters


Pea & Fennel salad

  • 2 cups cooked peas
  • 1 head of fennel, thinly shaved
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • ¼ cup mint leaves
  • ¼ cup marinated feta


To serve: Greek yoghurt, extra harissa and olive oil, chargrilled flatbreads



  • Preheat a chargrill or hooded barbecue to high.
  • Combine harissa and tomato paste in a bowl, then spread evenly over lamb to coat.
  • Drizzle lamb and garlic with oil, then sear lamb and garlic (skin-side down first) for 5 minutes each side until browned.
  • Reduce heat to medium, add tomatoes, then cover and cook for a further 25 minutes. Transfer to a serving dish, cover and set aside to rest for 7 minutes.
  • Meanwhile, for the pea salad, toss all the ingredients except feta in a bowl, season with salt and pepper, then crumble feta over.
  • Slice lamb racks and serve with garlic, pea & fennel salad, Greek yoghurt swirled with a little extra harissa and olive oil, and chargrilled flatbreads.

Jerk-style beef rib eye with apple slaw and corn

To drink: Torbrek The Struie Red, Barossa
Beef cooked on the bone is an ancient art that’s now top of the (barbie) pops. This serious hit of protein and flavour-enhancing fat cries out for a bold red with sufficient tannin to hold its own with the beef. This Barossa red has delicately scented spice, earth and liquorice woven with layers of black fruits, with gentle cedar notes from the French oak.

Serves: 4
Preparation time: 30 minutes
Cooking time: 18 minutes

23mm-thick rib-eye steaks with bone

Jerk seasoning

  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp allspice
  • 1 tsp ground cloves
  • 1 tbsp salt
  • 1 tbsp rum
  • 1 tbsp minced garlic
  • 1 tbsp Worcestershire sauce;
  • 2 tbsp grated ginger
  • 2 tbsp chopped fresh thyme
  • 2 tbsp sugar
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • ¼ cup lime juice


Apple slaw

  • 2 cups thinly sliced white cabbage
  • 2 green apples, cored, thinly sliced into matchsticks
  • 1 small white onion, thinly sliced
  • ½ cup mayonnaise
  • 2 tbsp lime juice
  • 2 tbsp black sesame seeds
  • 1 tbsp dill fronds


To serve: 4 corn cobs and lime wedges



  • Remove steaks from fridge and bring to room temperature in a bowl.
  • For jerk seasoning, place all ingredients in a food processor and process until combined.
  • Smear half the jerk seasoning over steaks. Cover, then set aside to marinate for 30 minutes. Cover remaining seasoning and set aside.
  • Preheat chargrill or hooded barbecue to high.
  • Meanwhile, for slaw, place all ingredients except sesame seeds and dill in a bowl and toss to combine.
  • Cook steaks for 4 minutes each side. Reduce heat to medium, cover and cook for a further 10 minutes, turning occasionally. Set aside to rest for 5 minutes.
  • Meanwhile, grill corn, turning frequently, for 4–5 minutes or until lightly charred and tender.
  • Thickly slice steaks and scatter sesame seeds and dill fronds over slaw. Serve with corn, remaining jerk seasoning and lime wedges.


Sichuan lemon prawns

To drink: Bird in Hand Sauvignon Blanc, Adelaide Hills
The sweet, ocean-fresh flavours of prawns are a natural fit with a zesty sauvignon blanc. Here, the coriander in the marinade and garnish brings a beautiful synergy to the fresh, herbal notes of this dangerously drinkable, cooler-climate white.

Serves: 4
Preparation time: 30 minutes
Cooking time: 3 minutes


  • Sichuan salt
  • 2 tsp Sichuan peppercorns
  • 2 tsp chilli flakes
  • 2 tsp roughly chopped eshallots
  • 2 tsp salt


Lemon butter

  • 2 cloves garlic, finely chopped
  • 3 coriander roots, finely chopped;
  • 125 gram butter, at room temperature
  • 1 lemon, zested and halved;
  • 12 king prawns, butterflied with shells on


To serve: lemon wedges and coriander leaves


  • Preheat chargrill or barbecue to high.
  • For Sichuan salt, using a mortar and pestle, pound ingredients together until combined.
  • For lemon butter, combine garlic, coriander roots, butter and lemon zest in a bowl.
  • Spread ⅓ of the lemon butter over flesh side of prawns.
  • Cook prawns, flesh-side down, for 1 minute, then turn. Add another ⅓ lemon butter, allow to melt, then cook prawns for a further 1–2 minutes or until just opaque.
  • Meanwhile, add zested lemon halves to grill, flesh-side down, to soften slightly.
  • Transfer prawns, flesh-side up, to a serving plate. Squeeze over juice from grilled lemon, add remaining lemon butter and sprinkle with Sichuan salt. Serve with lemon wedges and coriander leaves.

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