Summer is for outdoor entertaining, and what better way to celebrate than with seafood and a glass of Australian sparkling wine. The Howard 2023 Sparkling Pinot Noir Chardonnay is dry and fresh, wit lemony fruit drive, notes of red beries and biscuit, and crunchy acidity. The mousse is persistent and the finish is long. A mouth-watering match with the delicate yet decadent flavours and textures of this celebratory dish.
INGREDIENTS
2 medium potatoes, peeled, thinly sliced on a mandolin
400g Blue Swimmer crab meat or Spanner crab meat
2 tbsp dill sprigs, chopped finely, extra sprigs to garnish
2 Lebanese cucumbers, deseeded, finely diced
4 red radishes, finely sliced on a mandolin
1 pink grapefruit, peeled, segmented
2 tbsp salmon roe
Dressing
500mls Sparkling Pinot Noir Chardonnay
2 eschalots, peeled, diced
2 cloves garlic, sliced
2 tbsp Dijon mustard
2 tsp honey
¼ cup Champagne vinegar
Salt and pepper to season
METHOD
1. For the dressing: Combine Sparkling Pinot Noir Chardonnay, eschalots and garlic in a saucepan over high heat. Bring to the boil, reduce heat to medium and cook for a further 5 minutes, or until reduced by half.
Set aside to cool. Strain. Add mustard, honey, champagne vinegar and season with salt and pepper.
2. For the potatoes: Layer potato slices between sheets of paper towel to remove excess moisture. Stand for 10 minutes. Heat oil in a wok or large deep frying-pan over medium-high heat.
Deep fry potato, in batches, until golden. Using a slotted spoon, transfer crisps to a tray lined with paper towel. Stand for 15 minutes.
3. Combine crab meat, dill, cucumber, radishes and grapefruit in a bowl, add dressing and toss gently to combine.
4. Serve salad with potatoes on the side and garnish with salmon roe and dill sprigs.
Wine Match
The Howard 2023 Sparkling Pinot Noir Chardonnay is dry and fresh, wit lemony fruit drive, notes of red beries and biscuit, and crunchy acidity.