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2015 Semillon Sauvignon Blanc with Lupin Encrusted Wild Barramundi

– Shu Ying Sengmany



A little stuck on what to do for Wine Wednesday? Don Hancey has got us covered.

Here at Evans & Tate, we love exploring new ingredients, food pairings and impressive dishes that we can easily re-create. This recipe perfectly balances the wine and seafood flavours with the greens highlighting the subtle herbaceous notes in our beloved Classic Semillon Sauvignon Blanc. With a cooking time of less than 30 minutes, you know what my mid-week dinner will be.

“One of the great evolutions in modern dining is the use of greens and grains that until a few years ago were little used and little known. Lupin and Kale are the Brad and Angelina of this dish as they work in harmony and have a synergy similar to that of our Semillon, Sauvignon Blanc.  The nuttiness of the Lupin and the slight bitterness of the Kale lift the natural herbaceous quality of the wine which in turn highlights the unique and buttery nature of wild Barramundi. When the stars line up, they really line up.”  WA chef Don Hancey

FULL RECIPE Back to Blog

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