Here is a taste treat for you ... Foate's Ridge Spicy Marinade - ideal with a glass of Verdelho on a warm evening.

You will need

• 6 white fish fillets
• a marinade (for the fish) comprising 1/2 cup chopped fresh coriander, 4 cloves crushed fresh garlic, 2 tbsp fresh lemon juice, 1 tbsp paprika, pinch cayenne pepper, 1/2 tsp cracked black peppercorns, 2 tsps ground cumin and 1/4 cup olive oil
• a salad accompaniment comprising 1 small cos lettuce, 3 tbsps vinaigrette dressing, 2 avocados, sprinkle of lemon juice and 2 tbsps pecan nuts

Method:

1. Combine marinade ingredients in a bowl. Mix well.
2. Marinate the fish fillets, cover and place in the refrigerator for a few hours.
3. Make the salad and dress the plate. Gently tear the lettuce into a bowl and add the vinaigrette dressing. Include slices of avocado on the lettuce. Sprinkle with lemon juice. Fold in the pecan nuts and toss. Spoon onto plates.
4. Shallow fry the fish fillets in hot oil.
5. Place the fish on the plates beside the salad.
6. Serve with a glass of Foate's Ridge Verdelho.

Serves 4.

Foate's Ridge Chicken Salsa - ideal with a glass of Merlot.

You will need:

• 4 chicken breasts
• 2 avocados and 2 limes
• A chilli salsa comprising 1 tbsp chopped Spanish onion, 8 chopped cherry tomatoes, 1 finely chopped red chilli (seeded) and a handful of chopped coriander
• Extra coriander

Method:

1. Slice avocados (lengthways) on to dining plates to form a fan (half an avocado per plate). Squeeze lime over the avocado. Season with salt and pepper. Drizzle 1/2 tbsp of extra virgin olive oil per plate over the avocado.
2. Combine the salsa ingredients in a bowl. Use some to garnish the chicken breasts (see next) and sprinkle the rest over the avocado.
3. Rub some of the salsa over the chicken breasts and steam them over boiling water for 20 minutes (or until cooked but still moist). Slice and arrange over the avocado.
4. Sprinkle with paprika and garnish with coriander leaves
5. Serve with a glass of Foate's Ridge Merlot.

   Serves 4.

Foate's Ridge Lamb Shanks - a hearty traditional dish that is an ideal accompaniment to our Cabernet Sauvignon

You will need:

• 4 frenched lamb shanks
• 1 large onion chopped roughly, 2 cloves of fresh garlic chopped finely and 2 medium sized carrots sliced
• A dusting mix comprising 2 tbsp mustard powder and 2 tbsp cornflour. Season with oregano, salt and pepper
• A sauce mix comprising 1 tsp chicken stock powder, 3 tbsp tomato paste, 2 cups cold water and 1/2 cup Foate's Ridge Cabernet Sauvignon
• Mashed potatoes or Basmati rice.

Method:

1. Dust the lamb shanks with the dusting mix
2. Pan fry the dusted lamb shanks quickly in olive oil until golden on all sides. Remove from pan
3. Add the garlic to the pan and fry for 30 seconds. Add the onion and pan fry until brown.
4. Add the lamb shanks, carrots and sauce mix. Set on stove to simmer for one hour on low heat. Check juice level regularly and add water to keep juice level up.
5. Serve on mashed potatoes or Basmati rice
6. Serve with a glass of Foate's Ridge Cabernet Sauvignon.

Serves 4.

Foate's Ridge Chicken Paillards - a delicate dish that is an ideal accompaniment to our Verdelho.

You will need:

• 4 chicken breast fillets.
• 2 cloves of garlic - chopped (Tony says don't forget to remove the smelly bit in the centre) and 4 sprigs of fresh Rosemary chopped roughly.
• Olive oil.
• handful of capers.
• 150ml Foate's Ridge Verdelho.
• tblsp of butter.
• Roasted chats (little potatoes), roasted capsicum and boiled fresh beans.

Method:

1. Get the chats and capsicum in the oven to roast - up to an hour at 180C. Prepare the beans and start to boil them just before the pan fry job starts.
2. Prepare the breast fillets. Cut them in half and beat to 5ml thickness. Combine with chopped garlic, most of the chopped Rosemary and 1 tbsp of Olive Oil in a dish. Refrigerate for 30 minutes.
3. Pan fry the fillets ( 2 minutes a side) in olive oil. Remove.
4. Add the capers and rest of the Rosemary to the pan. Scrap the 'stuff' off the bottom of the pan and cook for 1 minute. Add the Verdelho. Simmer for 3 minutes (to reduce). Add butter and stir until thick.
5. Add fillets to warm through.
6. Serve with roasted chats, roasted capsicum and boiled fresh beans
7. Serve with a glass of Foate's Ridge Verdelho.

Serves 4.