June 26, 2026

12 Summer Pairings Built For Great Food, Great Wine & Unforgettable Nights

At Seafood.ie and Butcher.ie, we believe summer food should never be ordinary. It should fill the garden with the smell of fire and charcoal, tables covered in incredible food designed for sharing and dishes so packed with flavour that guests immediately start asking what is coming next.
For this collection, we have created twelve unforgettable pairings built around beautifully fresh seafood, perfectly butchered cuts, vibrant seasonal ingredients and bold Mediterranean flavours that work together effortlessly. Think beautifully grilled steaks resting in their own juices, delicate seafood finished with bright citrus, creamy burrata torn over ripe tomatoes, fresh herbs scattered generously, vegetables blistered over open flame and dishes designed to be placed directly in the centre of the table while everyone reaches in for another bite.
This is summer cooking exactly as it should be. Big flavours, incredible ingredients and food that completely steals the evening.

Pairing 1

The Experience

The freshness of delicate tuna, creamy avocado and bright citrus creates the perfect opening before beautifully grilled coppa steaks begin coming off the grill carrying deep smoky aromas. Combined with roasted peppers, fresh basil and creamy burrata, both dishes work together beautifully by balancing vibrant freshness against bold savoury flavour, creating a table full of contrast that keeps guests discovering something new with every bite.

Dish 1

Tuna Crudo with Avocado, Blood Orange & Basil Oil

Fresh sashimi grade tuna paired with creamy avocado, vibrant citrus and fragrant basil oil creates an incredibly clean opening dish designed to immediately wake up the palate. Light, refreshing and packed with bright flavour, this is the perfect dish to begin the evening.

Prep Time: 20 minutes
 Cook Time: None
 Serves: 6 people

Ingredients

  • 600g Tuna Tuna Saku
  • 2 ripe avocados
  • 2 blood oranges
  • 1 shallot finely diced
  • 1 bunch fresh basil
  • 120ml olive oil
  • Juice of 1 lemon
  • Sea salt flakes
  • Cracked black pepper
  • Micro herbs

Method

  1. Place a large platter into the refrigerator while preparing the ingredients.
  2. Using a sharp knife slice the tuna into thin sashimi style slices.
  3. Arrange the tuna naturally across the chilled platter.
  4. Slice avocados thinly and place between the tuna slices.
  5. Peel blood oranges fully and cut into clean citrus segments.
  6. Scatter citrus naturally over the tuna.
  7. Finely dice shallot and distribute lightly.
  8. Blend basil, olive oil, lemon juice and sea salt until smooth.
  9. Spoon basil oil over the tuna generously.
  10. Finish with sea salt, cracked pepper and micro herbs.
  11. Refrigerate briefly before serving.

Plating & Presentation

Serve on a chilled white platter allowing the bright citrus, deep red tuna and green avocado to dominate visually.

Wine Pairing

Albariño or Sauvignon Blanc.

Dish 2

Coppa Steaks with Burrata, Heritage Tomato Salad & Charred Romano Peppers

Beautifully marbled coppa steaks prepared from the prized money muscle deliver incredible tenderness while holding up perfectly over high heat cooking. Paired with creamy burrata, sweet roasted peppers and fresh basil, this dish fills the table with incredible smoky aromas before guests even sit down.

Prep Time: 20 minutes
 Cook Time: 15 minutes
 Serves: 6 people

Ingredients

  • 6 Coppa Coppa steaks (prepared from the prized money muscle)
  • 2 burrata balls
  • 500g heritage tomatoes
  • 3 Romano peppers
  • 4 garlic cloves
  • Fresh basil
  • 100ml olive oil
  • Juice of half lemon
  • Maldon salt
  • Black pepper
  • Sourdough loaf

Method

  1. Remove coppa steaks from refrigeration thirty minutes before cooking.
  2. Pat dry thoroughly and season generously.
  3. Heat barbecue or cast iron pan until smoking hot.
  4. Lightly coat steaks with olive oil.
  5. Grill roughly 4 to 5 minutes each side.
  6. Remove and allow resting for eight minutes.
  7. Place Romano peppers directly over flame until skins blacken.
  8. Slice peppers into long rustic strips.
  9. Cut tomatoes into uneven wedges.
  10. Arrange tomatoes onto large serving board.
  11. Tear burrata naturally over tomatoes.
  12. Scatter fresh basil over the salad.
  13. Slice rested coppa thickly against the grain.
  14. Lay pork beside burrata and tomatoes.
  15. Add roasted peppers over the meat.
  16. Slice sourdough thickly and grill lightly before serving.

Plating & Presentation

Serve on one oversized wooden board placed directly in the centre allowing guests to tear, share and build their own plates naturally.

Wine Pairing

Rioja Crianza or chilled rosé.

Pairing 2

The Experience

Whole roasted sea bream layered over lemon roasted potatoes brings bright freshness and delicate clean flavour while beautifully charred lamb kofta immediately changes the energy of the table with deep smoky aromas coming straight off the grill. Cooling tzatziki, warm flatbreads and salty feta create perfect contrast, allowing every bite to move between freshness, fire and bold herb driven Mediterranean flavour.

Dish 1

Whole Sea Bream with Feta Salad & Lemon Roasted Potatoes

Beautifully roasted whole fish served over crisp lemon potatoes surrounded by fresh cucumber, tomato and salty feta creates one of those dishes designed for slow eating and constant sharing directly from the centre of the table.

Prep Time: 25 minutes
 Cook Time: 40 minutes
 Serves: 6 people

Ingredients

  • 3 whole Sea Bream Sea Bream
  • 1.2kg baby potatoes
  • 250g feta cheese
  • 350g cherry tomatoes
  • 1 cucumber
  • 1 red onion
  • Fresh dill
  • Fresh oregano
  • 3 lemons
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Preheat oven to 200°C.
  2. Parboil potatoes for eight minutes.
  3. Drain and coat with olive oil, oregano and lemon juice.
  4. Roast for thirty five minutes turning once.
  5. Pat sea bream dry completely.
  6. Score both sides lightly.
  7. Rub with olive oil and season generously.
  8. Stuff cavity with lemon slices and dill.
  9. Roast fish for twenty five minutes.
  10. Dice cucumber and halve tomatoes.
  11. Thinly slice red onion.
  12. Combine vegetables with crumbled feta.
  13. Add chopped dill and olive oil.
  14. Transfer potatoes onto large serving platter.
  15. Place roasted fish directly over the potatoes.
  16. Spoon fresh salad around the fish.

Plating & Presentation

Serve directly from a large ceramic platter with warm flatbreads beside the fish.

Wine Pairing

Assyrtiko or Pinot Grigio.

Dish 2

Lamb Kofta with Warm Flatbreads, Tzatziki & Fire Roasted Peppers

Few dishes capture outdoor cooking better than beautifully charred lamb cooked over direct flame. Combined with warm bread, cooling yoghurt and sweet roasted peppers, this creates the sort of dish guests slowly build while conversation keeps flowing.

Prep Time: 30 minutes
 Cook Time: 15 minutes
 Serves: 6 people

Ingredients

  • 1.2kg diced lamb minced finely
  • 6 flatbreads
  • 400g Greek yoghurt
  • 1 cucumber grated
  • 4 garlic cloves
  • Fresh mint
  • Fresh parsley
  • 3 Romano peppers
  • Juice of 1 lemon
  • Olive oil
  • Sea salt
  • Sumac

Method

  1. Place lamb into large mixing bowl.
  2. Add chopped parsley, garlic, olive oil and seasoning.
  3. Mix thoroughly using hands.
  4. Refrigerate for twenty minutes.
  5. Grate cucumber and squeeze excess moisture away.
  6. Combine cucumber with yoghurt, garlic and chopped mint.
  7. Chill until needed.
  8. Shape lamb mixture around skewers.
  9. Heat barbecue until extremely hot.
  10. Grill kofta for ten minutes turning regularly.
  11. Roast peppers directly over flame.
  12. Warm flatbreads lightly on the grill.
  13. Slice charred peppers into strips.
  14. Arrange everything onto large wooden board.
  15. Serve with bowls of chilled tzatziki.

Plating & Presentation

Serve family style with plenty of lemon wedges and extra mint scattered over the top.

Wine Pairing

Dry rosé.

Pairing 3

The Experience

Sweet seared scallops served over creamy avocado and bright citrus create a fresh opening before deeply caramelised picanha begins arriving directly off the fire carrying unmistakable barbecue aromas. Fresh tomato bruschetta, creamy burrata and perfectly sliced beef create a table built entirely around contrast between delicate freshness and bold smoky grilled flavour.

Dish 1

Scallops with Avocado Purée, Citrus & Charred Sourdough

Prep Time: 20 minutes
 Cook Time: 5 minutes
 Serves: 6 people

Ingredients

  • 18 large Scallops
  • 2 avocados
  • 1 orange
  • 1 lemon
  • 6 sourdough slices
  • Fresh dill
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Blend avocado, olive oil and lemon juice until smooth.
  2. Segment orange cleanly.
  3. Heat cast iron pan until extremely hot.
  4. Pat scallops completely dry.
  5. Lightly oil pan.
  6. Sear scallops 90 seconds per side.
  7. Grill sourdough until lightly charred.
  8. Spread avocado purée over platter.
  9. Arrange scallops over the purée.
  10. Scatter citrus segments naturally.
  11. Finish with dill and olive oil.

Plating & Presentation

Keep plating clean allowing golden scallops and bright avocado to dominate.

Wine Pairing

Verdejo.

Dish 2

Picanha with Burrata & Tomato Bruschetta

Prep Time: 20 minutes
 Cook Time: 20 minutes
 Serves: 6 people

Ingredients

  • 1.5kg Picanha
  • 2 burrata balls
  • 500g vine tomatoes
  • Sourdough loaf
  • Fresh basil
  • 4 garlic cloves
  • Olive oil
  • Maldon salt
  • Black pepper

Method

  1. Remove picanha forty five minutes before cooking.
  2. Score fat cap lightly.
  3. Season heavily.
  4. Heat barbecue until very hot.
  5. Place fat cap side down first.
  6. Cook five minutes allowing fat to render.
  7. Turn and cook until medium rare.
  8. Rest ten minutes.
  9. Dice tomatoes finely.
  10. Combine tomatoes, basil, garlic and olive oil.
  11. Grill sourdough lightly.
  12. Spoon tomato mixture over bread.
  13. Tear burrata naturally.
  14. Slice picanha thinly against grain.
  15. Arrange on serving board beside bruschetta.

Plating & Presentation

Serve sliced immediately allowing juices to run naturally over the board.

Wine Pairing

Malbec.

Pairing 4

The Experience

Fresh roasted salmon layered with cool cucumber ribbons, avocado and fragrant dill yoghurt immediately brings freshness to the table before beautifully grilled lamb cutlets arrive carrying deep charred aromas. The contrast between smoky grilled lamb and cooling watermelon, salty feta and fresh mint creates bold flavour combinations guests continue talking about long after the plates are cleared.

Dish 1

Organic Salmon with Cucumber Ribbons, Dill Yoghurt & Avocado

Prep Time: 20 minutes
 Cook Time: 18 minutes
 Serves: 6 people

Ingredients

  • 1 whole side Salmon Organic
  • 2 cucumbers
  • 300g Greek yoghurt
  • 2 avocados
  • Fresh dill
  • Fresh mint
  • 2 lemons
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Preheat oven to 190°C.
  2. Place salmon onto baking tray.
  3. Drizzle olive oil and season generously.
  4. Roast for sixteen to eighteen minutes.
  5. Use peeler to create cucumber ribbons.
  6. Slice avocados thinly.
  7. Combine yoghurt, dill, mint and lemon juice.
  8. Remove salmon and allow resting.
  9. Arrange cucumber ribbons onto large platter.
  10. Place salmon over cucumber.
  11. Scatter avocado slices around platter.
  12. Spoon dill yoghurt over salmon.
  13. Finish with lemon zest.

Plating & Presentation

Serve on large white ceramic platter allowing fresh greens to contrast against the salmon.

Wine Pairing

Dry rosé.

Dish 2

Lamb Cutlets with Watermelon Feta Salad & Mint Yoghurt

Prep Time: 20 minutes
 Cook Time: 12 minutes
 Serves: 6 people

Ingredients

  • 12 lamb cutlets
  • Half watermelon cubed
  • 250g feta cheese
  • 300g Greek yoghurt
  • Fresh mint leaves
  • 1 cucumber diced
  • Juice of 1 lemon
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Remove lamb thirty minutes before cooking.
  2. Season generously with olive oil, salt and pepper.
  3. Combine yoghurt, chopped mint and lemon juice.
  4. Refrigerate yoghurt mixture.
  5. Cube watermelon.
  6. Dice cucumber finely.
  7. Crumble feta over watermelon.
  8. Toss lightly with olive oil.
  9. Heat barbecue until extremely hot.
  10. Grill lamb cutlets three minutes per side.
  11. Allow resting briefly.
  12. Arrange salad on large platter.
  13. Place lamb cutlets directly over the salad.
  14. Spoon mint yoghurt alongside.
  15. Finish with fresh mint leaves.

Plating & Presentation

Serve family style on one oversized platter allowing bright summer colours to dominate visually.

Wine Pairing

Grenache rosé.

Pairing 5

The Experience

Beautiful whole sea bass roasted simply with fresh herbs and bright lime creates a clean fresh foundation before the unmistakable aroma of chicken hearts begins hitting the grill. Cooked hard over open flame and finished with vibrant herb driven chimichurri, both dishes work perfectly together by balancing delicate flaky fish against rich smoky grilled flavour, creating the kind of table guests immediately gather around the second it arrives.

Dish 1

Whole Sea Bass with Grilled Lime, Herb Rice & Tomato Salsa

Prep Time: 25 minutes
Cook Time: 35 minutes
Serves: 6 people

Ingredients

  • 3 whole Sea Bass 
  • 500g jasmine rice
  • 4 vine tomatoes diced
  • 2 limes
  • Fresh coriander
  • Fresh parsley
  • 4 garlic cloves
  • 1 red onion finely diced
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Preheat oven to 200°C.
  2. Rinse rice thoroughly and cook until fluffy. Set aside.
  3. Pat sea bass dry completely.
  4. Score skin lightly on both sides.
  5. Rub olive oil generously over the fish.
  6. Season inside and outside with sea salt and black pepper.
  7. Stuff cavity with coriander stalks, parsley and lime slices.
  8. Place onto roasting tray and roast for 25 minutes.
  9. Dice tomatoes finely and place into mixing bowl.
  10. Add diced red onion, chopped coriander, lime juice and olive oil.
  11. Mix gently creating fresh tomato salsa.
  12. Slice remaining limes in half.
  13. Place lime halves directly onto hot grill until lightly charred.
  14. Mix chopped parsley and olive oil through cooked rice.
  15. Transfer rice onto large serving platter.
  16. Place roasted sea bass directly over the rice.
  17. Spoon fresh salsa around the fish.
  18. Finish with grilled lime halves.

Plating & Presentation

Serve directly from a large ceramic platter allowing the whole fish presentation to immediately dominate the table.

Wine Pairing

Albariño or Pinot Grigio.

Dish 2

Chicken Hearts Skewers with Chimichurri & Grilled Flatbread

Prep Time: 25 minutes
Cook Time: 12 minutes
Serves: 6 people

Ingredients

  • 1.2kg chicken hearts
  • 6 flatbreads
  • Fresh parsley
  • Fresh coriander
  • 4 garlic cloves
  • 1 red chilli finely diced
  • 150ml olive oil
  • Juice of 2 lemons
  • Sea salt
  • Black pepper

Method

  1. Clean chicken hearts removing excess fat.
  2. Thread evenly onto metal skewers.
  3. Season with olive oil, sea salt and cracked pepper.
  4. Finely chop parsley and coriander.
  5. Add garlic, chilli, lemon juice and olive oil.
  6. Mix thoroughly creating chimichurri.
  7. Heat barbecue until extremely hot.
  8. Place skewers directly over flame.
  9. Grill for roughly 10 to 12 minutes turning constantly.
  10. Warm flatbreads lightly over grill.
  11. Remove skewers once lightly charred.
  12. Spoon chimichurri generously over hot chicken hearts.
  13. Slice flatbreads into large sections.
  14. Serve immediately.

Plating & Presentation

Serve on a large wooden board with skewers piled naturally over warm flatbreads allowing guests to tear pieces away themselves.

Wine Pairing

Cold lager or dry rosé.

Pairing 6

The Experience

Tender monkfish skewers carrying subtle sweetness and beautifully charred edges pair effortlessly alongside deeply seasoned lamb skewers cooked directly over open flame. Bright preserved lemon couscous, smoky grilled aubergine and whipped feta allow every bite to move between fresh citrus, creamy cooling texture and bold fire cooked flavour that builds layer after layer across the table.

Dish 1

Monkfish Skewers with Preserved Lemon Couscous

Prep Time: 30 minutes
Cook Time: 12 minutes
Serves: 6 people

Ingredients

  • 1.2kg Monkfish
  • 400g couscous
  • 1 preserved lemon finely chopped
  • Fresh coriander
  • Olive oil
  • 3 garlic cloves
  • Juice of 1 lemon
  • Sea salt
  • Black pepper

Method

  1. Cut monkfish into large even chunks.
  2. Thread onto skewers.
  3. Season with olive oil, garlic, lemon juice and pepper.
  4. Leave marinating for twenty minutes.
  5. Prepare couscous according to package instructions.
  6. Fluff with fork thoroughly.
  7. Fold chopped preserved lemon through couscous.
  8. Add chopped coriander and olive oil.
  9. Heat barbecue until hot.
  10. Grill monkfish skewers roughly 5 minutes per side.
  11. Remove once lightly charred.
  12. Spoon couscous onto large platter.
  13. Lay monkfish skewers over the couscous.
  14. Finish with fresh lemon.

Plating & Presentation

Serve directly over a wide platter allowing skewers to sit directly across the bright couscous.

Wine Pairing

Sauvignon Blanc.

Dish 2

Diced Lamb Skewers with Whipped Feta & Grilled Aubergine

Prep Time: 30 minutes
 Cook Time: 15 minutes
 Serves: 6 people

Ingredients

  • 1.4kg diced lamb
  • 250g feta cheese
  • 2 aubergines
  • Greek yoghurt
  • Fresh mint
  • 4 garlic cloves
  • Olive oil
  • Juice of 1 lemon
  • Sea salt
  • Black pepper

Method

  1. Thread diced lamb evenly onto skewers.
  2. Season with olive oil, garlic, salt and cracked pepper.
  3. Blend feta and Greek yoghurt until smooth.
  4. Slice aubergines thickly lengthwise.
  5. Brush aubergine with olive oil.
  6. Heat barbecue until smoking hot.
  7. Grill lamb skewers roughly 12 minutes turning regularly.
  8. Place aubergine directly over heat.
  9. Cook until heavily charred on both sides.
  10. Spoon whipped feta across large platter.
  11. Lay grilled aubergine over the feta.
  12. Place lamb skewers directly over the aubergine.
  13. Finish with chopped mint and lemon juice.

Plating & Presentation

Serve family style with the lamb resting directly over whipped feta allowing juices to mix naturally.

Wine Pairing

Syrah or dry rosé.

Pairing 7

The Experience

Large bowls of mussels swimming in saffron garlic broth create the perfect fresh opening before a beautifully grilled cowboy steak begins arriving directly off the fire carrying deep caramelised aromas. Crispy bread soaking up fragrant broth balances beautifully against juicy carved beef, blistered tomatoes and rosemary roasted potatoes, creating one of those tables where conversation stops the second food lands.

Dish 1

Mussels in Saffron Garlic Broth with Grilled Ciabatta

Prep Time: 20 minutes
Cook Time: 12 minutes
Serves: 6 people

Ingredients

  • 3kg Mussel Mussels cleaned
  • 250ml white wine
  • 4 garlic cloves
  • 2 shallots finely diced
  • Pinch saffron
  • Butter
  • Fresh parsley
  • Olive oil
  • Ciabatta loaf

Method

  1. Clean mussels thoroughly under cold water.
  2. Heat large pot with olive oil.
  3. Add shallots and garlic.
  4. Cook gently for three minutes.
  5. Add saffron and stir.
  6. Pour white wine into pot.
  7. Bring to simmer.
  8. Add mussels and cover immediately.
  9. Steam for roughly 5 minutes.
  10. Remove any unopened mussels.
  11. Stir butter through broth.
  12. Finish with chopped parsley.
  13. Grill ciabatta slices lightly.
  14. Serve immediately.

Plating & Presentation

Serve in a large cast iron pot directly in centre of table with grilled bread beside it.

Wine Pairing

Muscadet or Sauvignon Blanc.

Dish 2

Cowboy Steak with Rosemary Potatoes & Blistered Tomatoes

Prep Time: 25 minutes
Cook Time: 20 minutes
Serves: 6 people

Ingredients

  • 1 large Cowboy Steak
  • 1kg baby potatoes
  • Vine tomatoes on stem
  • Fresh rosemary
  • Butter
  • 4 garlic cloves
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Remove steak forty minutes before cooking.
  2. Season heavily with salt and pepper.
  3. Parboil baby potatoes for eight minutes.
  4. Roast potatoes with rosemary and olive oil for thirty minutes.
  5. Heat barbecue until extremely hot.
  6. Place steak directly over flame.
  7. Cook roughly 5 minutes per side.
  8. Add butter and garlic while resting.
  9. Grill vine tomatoes lightly until skins blister.
  10. Slice steak thickly against grain.
  11. Arrange beside roasted potatoes.
  12. Add blistered tomatoes alongside.
  13. Spoon resting juices over the steak.

Plating & Presentation

Serve carved directly on wooden board allowing juices to run naturally over the potatoes.

Wine Pairing

Cabernet Sauvignon.

Pairing 8

The Experience

Beautiful flaky cod finished with olive tapenade and fragrant basil oil brings bright herb driven freshness to the table before beautifully roasted organic chicken begins releasing smoky aromas from charred peppers and caramelised garlic. The contrast between delicate seafood, creamy burrata and perfectly roasted chicken creates a table full of bold Mediterranean flavours guests continue returning to all evening.

Dish 1

Cod Loin with Olive Tapenade & Basil Oil

Prep Time: 20 minutes
Cook Time: 18 minutes
Serves: 6 people

Ingredients

  • 6 Cod Loins
  • Kalamata olives
  • Fresh basil
  • 3 garlic cloves
  • Olive oil
  • Lemon zest
  • Sea salt
  • Black pepper

Method

  1. Preheat oven to 190°C.
  2. Place cod onto baking tray.
  3. Drizzle olive oil over each loin.
  4. Season generously.
  5. Roast for roughly 15 minutes.
  6. Finely chop olives.
  7. Crush garlic finely.
  8. Combine olives, garlic and olive oil creating tapenade.
  9. Blend basil and olive oil separately.
  10. Remove cod from oven.
  11. Spoon olive tapenade over each loin.
  12. Finish with basil oil and lemon zest.

Plating & Presentation

Serve on wide platter allowing each cod loin to remain intact and beautifully clean.

Wine Pairing

Pinot Grigio.

Dish 2

Organic Chicken with Burrata & Roasted Peppers

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 6 people

Ingredients

  • 6 organic chicken breasts
  • 2 burrata balls
  • 4 Romano peppers
  • 4 garlic cloves
  • Fresh basil
  • Olive oil
  • Sea salt
  • Black pepper
  • Lemon juice

Method

  1. Preheat oven to 200°C.
  2. Rub chicken with olive oil and seasoning.
  3. Place onto roasting tray.
  4. Roast for roughly 25 minutes.
  5. Place peppers directly over flame until charred.
  6. Slice peppers into strips.
  7. Remove chicken and allow resting.
  8. Tear burrata naturally onto platter.
  9. Slice chicken thickly.
  10. Lay chicken over burrata.
  11. Scatter roasted peppers over chicken.
  12. Add basil and lemon juice.
  13. Finish with olive oil.

Plating & Presentation

Serve on oversized platter allowing the creaminess of burrata to mix naturally with the warm chicken juices.

Wine Pairing

Dry Chardonnay.

Pairing 9

The Experience

Delicate trout fillets finished with creamy butter beans, fresh dill and bright lemon bring clean herb driven freshness before slow cooked brisket begins arriving thickly sliced and carrying deep smoky aromas developed over hours of slow cooking. The contrast between fresh delicate seafood and rich slow cooked beef creates a table layered with flavour that keeps revealing something new with every bite.

Dish 1

Trout Fillets with Lemon Butter Beans & Fresh Dill

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 6 people

Ingredients

  • 6 Trout fillets
  • 2 tins butter beans
  • 1 lemon
  • Fresh dill
  • 3 garlic cloves
  • Butter
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Pat trout fillets dry completely.
  2. Season lightly with salt and cracked pepper.
  3. Drain butter beans and rinse thoroughly.
  4. Heat pan with butter and olive oil.
  5. Add crushed garlic and cook gently.
  6. Add butter beans and cook for five minutes.
  7. Add lemon zest and fresh dill.
  8. Heat separate pan until hot.
  9. Place trout skin side down.
  10. Cook four minutes without moving.
  11. Turn carefully and cook one further minute.
  12. Spoon butter beans onto large platter.
  13. Place trout over the beans.
  14. Finish with fresh dill and lemon juice.

Plating & Presentation

Serve on a wide white platter allowing the golden trout skin and bright herbs to stand out naturally.

Wine Pairing

Sancerre or Sauvignon Blanc.

Dish 2

Brisket Sliced Sharing Style with Tomato Caponata & Grilled Focaccia

Prep Time: 30 minutes
Cook Time: 5 hours
Serves: 6 people

Ingredients

  • 2.5kg brisket
  • 5 vine tomatoes
  • 1 aubergine diced
  • 1 red onion
  • 4 garlic cloves
  • Fresh basil
  • Olive oil
  • Sea salt
  • Black pepper
  • Focaccia loaf

Method

  1. Preheat oven to 150°C.
  2. Rub brisket generously with olive oil, salt and pepper.
  3. Place brisket into deep roasting tray.
  4. Cover tightly with foil.
  5. Slow cook for roughly five hours.
  6. Dice aubergine, onion and tomatoes.
  7. Heat pan with olive oil.
  8. Add onion and garlic first.
  9. Add aubergine and cook until soft.
  10. Add tomatoes and reduce gently.
  11. Finish with chopped basil.
  12. Remove brisket and rest twenty minutes.
  13. Slice focaccia thickly.
  14. Grill focaccia lightly.
  15. Slice brisket thickly against grain.
  16. Arrange brisket over large wooden board.
  17. Spoon warm caponata over the sliced beef.
  18. Serve with grilled focaccia.

Plating & Presentation

Serve directly on long wooden board allowing guests to tear focaccia and build each bite naturally.

Wine Pairing

Shiraz or Malbec.

Pairing 10

The Experience

Fresh oysters served ice cold with bright cucumber and lemon immediately wake up the palate before slow cooked beef tongue begins arriving hot from the grill carrying deep caramelised aromas. Cooling garlic yoghurt and charred peppers balance perfectly against the richness of the beef creating one of those meals guests never expect but immediately remember after the first bite.

Dish 1

Oysters with Lemon Oil & Cucumber Granita

Prep Time: 30 minutes
Cook Time: None
Serves: 6 people

Ingredients

  • 18 fresh Oysters
  • 1 cucumber
  • 2 lemons
  • Olive oil
  • Sea salt flakes
  • Fresh dill

Method

  1. Peel cucumber fully.
  2. Blend cucumber until smooth.
  3. Freeze lightly until icy granita texture forms.
  4. Shuck oysters carefully.
  5. Arrange oysters over crushed ice.
  6. Mix olive oil with fresh lemon juice.
  7. Spoon small amount cucumber granita over each oyster.
  8. Drizzle lightly with lemon oil.
  9. Finish with dill and sea salt.

Plating & Presentation

Serve over crushed ice on large platter allowing guests to take oysters directly.

Wine Pairing

Champagne or Muscadet.

Dish 2

Beef Tongue Tacos with Charred Peppers & Garlic Yoghurt

Prep Time: 30 minutes
Cook Time: 3 hours
Serves: 6 people

Ingredients

  • 1 whole beef tongue
  • 8 small tortillas
  • 3 Romano peppers
  • Greek yoghurt
  • 5 garlic cloves
  • Fresh coriander
  • Lime juice
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Place beef tongue into large pot.
  2. Cover with water.
  3. Simmer gently for roughly three hours.
  4. Remove and peel outer skin carefully.
  5. Slice tongue into strips.
  6. Season lightly with olive oil, salt and pepper.
  7. Place peppers directly over flame.
  8. Slice charred peppers thinly.
  9. Heat cast iron pan until hot.
  10. Grill beef tongue slices quickly until caramelised.
  11. Combine yoghurt with crushed garlic and lime juice.
  12. Warm tortillas lightly.
  13. Fill tortillas with hot tongue slices.
  14. Top with peppers and garlic yoghurt.
  15. Finish with fresh coriander.

Plating & Presentation

Serve on long platter allowing guests to build tacos themselves at the table.

Wine Pairing

Tempranillo.

Pairing 11

The Experience

Beautifully cooked John Dory finished with sweet slow roasted tomato confit creates a fresh elegant opening before crisp golden pork feet croquettes begin arriving carrying deep savoury aromas from the fryer. Fresh basil, saffron aioli and bright herb salad balance perfectly against the richness of the pork creating bold flavour combinations guests are almost guaranteed never to have experienced before.

Dish 1

John Dory with Tomato Confit & Basil Crostini

Prep Time: 25 minutes
 Cook Time: 18 minutes
 Serves: 6 people

Ingredients

  • 6 John Dory fillets
  • Cherry tomatoes
  • Fresh basil
  • Garlic
  • Olive oil
  • Sea salt
  • Black pepper
  • Baguette slices

Method

  1. Preheat oven to 180°C.
  2. Halve cherry tomatoes.
  3. Place tomatoes into roasting tray.
  4. Add olive oil, garlic and seasoning.
  5. Roast slowly for 30 minutes.
  6. Season fish lightly.
  7. Heat pan until hot.
  8. Cook John Dory 3 minutes each side.
  9. Slice baguette thinly.
  10. Grill lightly until crisp.
  11. Spoon roasted tomatoes onto serving platter.
  12. Place fish over the tomatoes.
  13. Scatter basil over top.
  14. Serve with crostini.

Plating & Presentation

Serve cleanly on wide ceramic plate allowing bright tomato colours to dominate.

Wine Pairing

Pinot Grigio.

Dish 2

Pork Feet Croquettes with Saffron Aioli & Herb Salad

Prep Time: 45 minutes
Cook Time: 3 hours plus frying
Serves: 6 people

Ingredients

  • 4 pork feet
  • Breadcrumbs
  • 2 eggs
  • Flour
  • Fresh parsley
  • Saffron threads
  • Mayonnaise
  • Garlic
  • Mixed leaf salad
  • Olive oil
  • Sea salt

Method

  1. Simmer pork feet gently for three hours until tender.
  2. Remove meat carefully from bone.
  3. Shred meat finely.
  4. Shape into croquettes.
  5. Coat in flour first.
  6. Dip into beaten egg.
  7. Coat generously in breadcrumbs.
  8. Heat oil for frying.
  9. Fry croquettes until golden brown.
  10. Combine mayonnaise, saffron and garlic.
  11. Toss mixed herbs with olive oil.
  12. Serve croquettes hot with saffron aioli.

Plating & Presentation

Serve piled high with small bowls of aioli and fresh herbs scattered over the plate.

Wine Pairing

Dry rosé.

Pairing 12

The Experience

Beautiful halibut finished simply with charred asparagus and bright lemon creates the perfect clean opening before deeply flavoured oxtail slow cooked for hours begins arriving over grilled sourdough carrying unbelievably rich savoury aromas. The contrast between delicate seafood and deeply reduced slow braised meat creates a final table packed with bold flavour, texture and dishes guests will be talking about the next day.

Dish 1

Halibut with Charred Asparagus, Burrata & Lemon Oil

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 6 people

Ingredients

  • 6 Halibut fillets
  • 2 bunches asparagus
  • 2 burrata balls
  • 2 lemons
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Preheat oven to 190°C.
  2. Place halibut onto baking tray.
  3. Drizzle olive oil generously.
  4. Season lightly.
  5. Roast for roughly 14 minutes.
  6. Heat grill pan.
  7. Place asparagus directly over high heat.
  8. Char lightly turning regularly.
  9. Tear burrata naturally.
  10. Remove halibut and rest briefly.
  11. Arrange asparagus over serving platter.
  12. Place halibut over asparagus.
  13. Scatter burrata around the fish.
  14. Finish with lemon oil.

Plating & Presentation

Keep plating clean and open allowing each ingredient to remain visible individually.

Wine Pairing

Chablis.

Dish 2

Oxtail Ragu over Grilled Sourdough & Whipped Ricotta

Prep Time: 30 minutes
Cook Time: 4 hours
Serves: 6 people

Ingredients

  • 2kg oxtail pieces
  • 2 onions diced
  • 4 garlic cloves
  • Tomato passata
  • Fresh thyme
  • Ricotta cheese
  • Sourdough loaf
  • Olive oil
  • Sea salt
  • Black pepper

Method

  1. Preheat oven to 150°C.
  2. Season oxtail heavily.
  3. Brown oxtail in large heavy pot.
  4. Remove temporarily.
  5. Add onions and garlic.
  6. Cook gently until soft.
  7. Return oxtail to pot.
  8. Add tomato passata and thyme.
  9. Cover and slow cook for four hours.
  10. Remove meat carefully.
  11. Shred meat from bones.
  12. Return shredded meat to reduced sauce.
  13. Grill sourdough slices heavily.
  14. Whip ricotta lightly with olive oil.
  15. Spread ricotta over sourdough.
  16. Spoon hot oxtail ragu over the bread.
  17. Finish with thyme and black pepper.

Plating & Presentation

Serve directly on large rustic board allowing guests to grab pieces immediately while still hot.

Wine Pairing

Barolo or Rioja Reserva.

Some of the best memories are made sitting around a table long after dinner was supposed to end. Another bottle opened, plates slowly emptied, the smell of fire still hanging in the air and conversation flowing long into the night.

That is exactly what this collection was built to celebrate. Incredible ingredients, bold unforgettable flavours and the kind of food that turns an ordinary summer evening into something people remember for years.

So fire up the grill, fill the table generously, cook without holding back and make this a summer filled with glorious nights, unforgettable meals and moments worth repeating again and again.

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