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Michelin Star Restaurant-Inspired Dishes

Think Asian flavours don’t necessarily go well with wine? Check out with these recipes inspired by Michelin Star Restaurants, with Wolf Blass Gold Label wines.

TAIWANESE BASIL COD

Ingredients:

1kg fresh cod fillet

1 tbsp turmeric

1 tbsp salt

1 tbsp olive oil

NuocCham:

1 tsp garlic, minced

1 small red chili

1 tsp sugar

2 limes, juiced

50ml rice vinegar

50ml fish sauce

50ml water

Taiwanese Basil Paste:

100g honey roasted peanuts

1 inch ginger

2 spring onions

50g Taiwanese basil

10g mint

10g dill

1 long green chilli

½ lemon peel

150ml grape seed oil

Pinch salt

To Garnish:

Sprig of dill

To Serve:

750ml Wolf Blass Gold Label Chardonnay

Method:

STEP 1: In a blender, combine all nuoc cham ingredients and pulse for 1 minute until it comes together. You’ll know it’s ready when the chilli forms small granules in the sauce. Be careful not to over process. Set aside.

STEP 2: In a small food processor, combine all the Taiwanese basil paste ingredients and process until it comes together. Set aside.

STEP 3: Lay the cod skin-side down on a chopping board and slice into 3 evenly sized fillets. Season with tumeric, salt and olive oil, then lay skin side down on a greased baking tray.

STEP 4: Bake the cod in the oven at 180C for 8 minutes, or until cooked, then remove and allow to rest for 1 minute.

STEP 5: While the cod is resting, combine 1 tbsp of nuoc cham with 3 tbsp of Taiwanese basil paste. It should form a thick and creamy sauce, then spread a dollop of sauce on the base of a plate.

STEP 6: Lay the cod down on the plate, and garnish with a sprig of dill.

STEP 7: Serve with Wolf Blass Gold Label Chardonnay, and enjoy!

This dish was inspired by Longtail | 1 Michelin Star | Taiwan

CHU CHEE CURRY

Ingredients:

1 tbsp olive oil

14 scallops

1 cup coconut cream

1 cup coconut milk

50g palm sugar

¼ cup fish sauce

50g butter

Chu Chee Curry Paste:

10 dried chillies

3 shallots, roughly chopped

3 tbsp minced garlic

½ tsp galangal

1 lemongrass stalk

½ lime peel

1 tsp coriander

1 tsp shrimp paste

½ tsp salt

To Garnish:

Chilli flakes

To Serve:

750ml Wolf Blass Gold Label Shiraz

Method:

STEP 1: In a small food processor add all Chu Chee curry paste ingredients, then blend until it comes together and forms a paste.

STEP 2: Heat a saucepan on medium heat and add the Chu Chee curry paste, then add coconut cream and cook for 5 minutes until fragrant.

STEP 3: Add coconut milk, palm sugar and fish sauce, then reduce on medium heat for approximately 15 minutes.

STEP 4: Add the curry sauce into a blender and pulse for 2 minutes. Strain the mixture in the jug and set aside.

STEP 5: Pat scallops dry, then season with salt.

STEP 6: Heat a cast iron skillet for 2 minutes on medium heat, then add oil. Place scallops on the skillet salt-side down, then season with more salt and pepper. Cook each scallop for 4 minutes each side, without moving until it’s time to flip them. They will be brown and caramelised on the surface when they are ready.

STEP 7: Lay scallops on a plate, then pour Chu Chee curry sauce on the plate to serve.

STEP 8: Enjoy with Wolf Blass Gold Label Shiraz!

This dish was inspired by Le Du | 1 Michelin Star | Thailand