A lovely fresh summer dish, it’s worth sourcing the Hiramasa kingfish as it is truly a hero ingredient. This kingfish is sourced from sustainable ocean fish farms in South Australia. The vibrant colours in this recipe look fantastic on a beautiful platter, making a striking centrepiece.

A classic dish from the southern French port of Marseille, this Bouillabaisse recipe is a wonderful celebration of seafood. This version is a bit more refined and more pleasurable to eat without fighting a mountain of fish bones. Serve with a few slices of good sourdough, and a glass of Scarborough Yellow Label Chardonnay.

Smoky, creamy, and irresistibly fresh — this Smoked Trout Dip is the ultimate crowd-pleaser.

Some days just call for a roast chicken at the end of the day. As a family, one of our favourite dishes to sit down together and enjoy is roast chicken with delicious vegetables. Our Yellow Label Chardonnay is the perfect match for this easy roast and we certainly enjoy it after a long day in the cellar door.

Although some people are a little nervous about preparing a whole side of fish, this recipe is so simple. The fresh flavours of this dish make it an ideal match for just about any crisp white wines, but we particularly enjoy this most matched with our Offshoot Rosé.

Scarborough’s winemaker Jerome and his wife Liz are keen pasta makers, so when we get our hands on some delicious fresh seafood they will churn out a batch of their homemade pasta for this recipe. And because Scarbie is so damn hard to buy presents for, his birthday present often consists of homemade pasta. Not a bad gift, right?

All of us in the Scarborough family are very keen growers of tomatoes, so when they are in season, we always have an oversupply. This salad is the perfect way to use up all those delicious homegrown tomatoes and if we are lucky, we will also use some of Jerome’s homemade sourdough.

Braised lamb shoulder is a perfect slow-cooked dish that rewards little effort with maximum results. This is a lovely warming dish, best to be made the day before serving to the let the flavours come together and also to remove the fat that solidifies in the fridge overnight – making it a lot cleaner tasting.

This recipe is one for those who like to get messy – there is nothing better than picking your way through the clams with the spicy, umami XO sauce. Mop up with a fresh baguette and a glass of Green Label Semillon for a fantastic weekend lunch dish. The recipe for the XO sauce makes 750ml but is great to have on hand in the fridge. It will easily keep for three months in a sealed container.

This recipe comes from the one and only Stephanie Alexander’s ‘The Cook’s Companion’ but is an all-time Scarborough family favourite.

The perfect snack for guests, this simple polenta chip recipe can be made in advance and is suitable for vegan, gluten free and dairy free dietary requirements. The polenta chips can be crisped up in a fryer or oven, shallow fried or cooked in an air fryer. They can also be frozen for up to three months and cooked straight from the freezer.

Rick Stein is one of our foodie heroes – the way he cooks with seafood is inspiring. This recipe is a go-to dish for when Sally Scarborough is entertaining. Over the years, she has replaced the scallops with Balmain bugs and prawns. It’s a very Australian dish, and that’s why we love it.