Food Pairings, Exclusive Recipes and More

Crispy potato fishcakes, made with fresh coriander, lemon zest and capers, are served on a bed of watercress and topped with a perfectly soft-boiled egg, for a dish that’s quick and healthy but still filling. The perfect partner for our Sixteen Ridges Bacchus. 

A really quick dish that still feels special. Wrapping the pork steak in prosciutto keeps it fabulously juicy, and the addition of sage butter and crispy sage leaves are a lovely restaurant touch that’s actually really easy to do. Serve with a'Beckett's Lynchets – the crisp apple freshness is just the thing to balance out the richness of the pork. 

Slow cooking the pork belly means the meat stays soft and juicy, while you get the most incredible crackling on top. It’s served with a quick homemade apple sauce, which unlike the shop-bought stuff is tart and tangy rather than sweet. This recipe matches beautifully with the full-bodied, fruity Sutton Ridge Dewdown Yeo Valley Sparkling.

The dryness of Aldwick's English Bacchus makes it the perfect partner to this creamy crab bisque, lightly spiced with harissa. Fennel, lemon and black pepper counteract the richness and make this a lovely summer starter.

A great dish for lunch or a light dinner, full of summery flavours. The zing of lemon and the sweetness of the yellow peppers, all soaked up by tender chicken, couscous and fresh green leaves, pairs beautifully with the crispness of Oatley Vineyard Jane’s.