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.

This cured ocean trout dish is perfect ‘no bake’ option on a summer day. The buttery brioche works well with the fish and the zest from the lemon, and Kewpie mayo is a winner on just about anything! Match with a glass of our Scarborough Offshoot Chardonnay.

This is a dish that you will always find at a Scarborough family get-together. Merralea Scarborough is an absolute whiz in the kitchen and this is one of her favourite and easiest recipes to prepare ahead of time. You can serve this with some homemade dill pickles as suggested or even on some delicious fresh bread or in a salad.