It is mid-summer in the Winelands, and for Bellingham winemaker Richard Duckitt, who is also an avid home cook, the searing heat means serving up light, flavourful dishes with his favourite Bellingham white wines. Hailing from the West Coast, he loves to draw inspiration from the simple, yet spectacular seafood dishes this region is known for. He shares some of his current go-to West Coast recipes with us:
Hot-smoked Yellowtail salad paired with Bellingham The Bernard Series Old Vine Chenin Blanc
This sensational hot-smoked yellowtail, flat leaf parsley, caper, anchovy and olive salad by chef Pete Goffe-Wood, is the perfect flavour fit for the highly acclaimed The Bernard Series Old Vine Chenin Blanc, says Richard. This food-friendly wine is full of vibrant tropical fruit flavours with hints of honey and oak spice on the finish, which complement the delicate smokiness and savoury notes of the sumptuous salad. Yellowtail is also a SASSI-green listed sustainable fish species, so you can enjoy this West Coast staple with a clear conscience.
Recipe credit: Pete Goffe-Wood, www.petegw.co.za
Mussels in creamy sauce paired with Bellingham Sauvignon Blanc
Fresh West Coast black mussels in a creamy white wine and garlic sauce is a classic recipe that never fails to impress, says Richard. And according to him, the Bellingham Sauvignon Blanc is the ultimate seafood-loving wine. An FNB Top 10 Sauvignon Blanc winner, it is sophisticated yet approachable with succulent melon, pear and citrus flavours on the nose and palate, followed by a burst of lemon-lime and a crisp, clean finish. Richard says the bright acidity gives the wine a textural aspect that is exceptional when combined with any seafood dish but especially fresh shellfish like mussels with their sweet-salty umami flavour. Soak up the remaining sauce with a fresh baguette – it’s culinary bliss at its simple best!
Recipe credit: www.eatout.co.za
Angelfish with smashed peas paired with Bellingham Chardonnay
Another sustainable West Coast seafood delight is Angelfish, and Richard simply adores this easy-to-bake fish with its delicate, sweet flesh. It makes the perfect simple weekday supper with Bellingham Chardonnay. This Chardonnay has a rich yellow with a copper glow with enticing butterscotch, spicy cloves and orange peel aromas. Its layers of citrus and melon tie to the lemony angelfish and the delicate oak notes stand up well to the creamy mascarpone cheese in the delicious pea mash.
Recipe credit: www.taste.co.za