Grilled Lamb Chops: It’s midweek, you’re rushing around getting things done and need a quick meal for dinner. Sound familiar? Lamb chops are popular for exactly this reason. Here’s a tip for grilling – pat the chops dry and season liberally with salt (and pepper unless the kids don’t like it), let them reach room temperature (around 20 mins), heat up the grill, brush the grill plate with oil, cook chops for 2 to 3 minutes per side until they are done to your preference. And final step, let them rest off the heat for 5 -10 minutes. Finely chop a handful of parsley, mix in the zest of half a lemon and just like that, you have a quick parsley gremolata to serve on top of the lamb. For the wine pairing, go with the SubRosa Viognier. The wine’s rich, floral aromatics and stone fruit flavours complement the gamey notes of the lamb.

Simple Steak Tacos: Living in California exposed us to plenty of Mexican cuisine. One thing we learnt is to keep tacos simple. We tend to overload them in Australia, putting layer upon layer of topping. Try this instead – on a soft flour or corn tortilla place your grilled steak (sirloin is a good cut for these), then a sprinkling of red onion, chopped coriander, squeeze of lime and a light dusting of Mexican cotija cheese if you can find it. Crumbled feta is a decent alternative but it is a bit overpowering, so go light. For a wine pairing, these are delicious with our SubRosa Viognier.

Prawn Tacos: Another taco recipe, for the seafood lovers this time. You can make a few of these as you’re making the steak tacos above. However, prawns cook quicker than steak so throw them on later than the steak. Staying tropical, chop up some mango salsa to top the prawns in a small flour tortilla. Go hot with jalapeños or just leave them out if you err on the side of mild. Our SubRosa Grampians Viognier, with beautiful aromas of mango and hints of honeysuckle, ginger and sweet pepper is an absolute winner with this dish.

Lime Marinated Grilled Chicken: Lime flavours zing when paired with our aromatic, tropical SubRosa Viognier. When I look at my ingredients on hand and need some inspiration for using them up, I often click on Recipetineats. This lime marinated grilled chicken recipe didn’t disappoint. Her hot tip is to use the juice and the zest of the whole lime for greater depth of flavour.

Grilled Salmon with Chimichurri:The beauty of Chimichurri is it’s versatility. It goes just as well with Salmon as is does it’s traditional mate, Steak. And the other thing to love about it is how well it freezes. Make up a big batch then freeze the remainder as ice cubes. Check out the Steak section for the recipe. Pair this with our SubRosa Viognier. It’s nice acidity and mid-palate texture, is a perfect match for the richness of Salmon.

Roasted Asparagus and Haloumi Salad: Make this in spring when asparagus is in it’s prime. The grassiness of the asparagus compliments the salty, chewy flavours and textures of the warmed haloumi. For a recipe to follow, try this one by Belinda Jeffrey, a multi-award winning Australian chef. Pair this with our SubRosa Viognier. It’s nice acidity and mid-palate texture, is a perfect match for the earthiness of this dish. And for the asparagus lovers (which doesn’t not include Adam…) these asparagus, herb & goat’s cheese tarts would be fabulous!

Barramundi with Lemon Butter Sauce: Viognier and white fish are a killer combination. The slightly wild flavouring of barramundi is perfectly suited to the fresh acidity of a Viognier. Here’s a recipe to try –Barramundi with lemon butter sauce. It’s a quick recipe, ready in about 15 mins, which is the right amount of time to let your refrigerated bottle of SubRosa Viognier sit on the bench to acclimatise. You’ll let the aromas free and be rewarded with the scents of honeysuckle and peach blossom!

Grilled Peaches and Burrata Salad: Fresh grilled peaches paired with creamy burrata cheese, atop a bed of rocket and drizzled with balsamic reduction. A very easy salad, dressed with nothing more than a sweet balsamic. The smokiness from the grilling is delightful cut by the creaminess of the burrata. It makes a nice match with the stone fruit flavours of our SubRosa Viognier.

Scallop Ceviche with Mango and Avocado: This is my scallop choice. The fresh, bright flavours of the ceviche with the sweetness of mango and creaminess of avocado pair beautifully with the stone fruit notes and refreshing acidity of the SubRosa Viognier. I love a tropical pairing with a Viognier!

Vietnamese Lemongrass Chicken: Grilled chicken marinated in a lemongrass and herb mixture offers a fragrant and slightly citrusy dish that complements the floral and citrus notes of our SubRosa Viognier. I like it on skewers like in this Vietnamese lemongrass chicken recipe.

Roasted Beetroot Goat Cheese Salad: A colourful salad that makes a statement without too much fuss. The earthiness and sweetness of roasted beetroot contrasts with SubRosa Viognier’s floral characteristics and the goat’s cheese adds creaminess that pairs with the wine’s silky body. Here’s a recipe to follow from Delish – Roasted Beet Goat Cheese Salad.