Discover the joy in simplicity with this recipe highlighting the fresh flavours of lemon and Barramundi. Easy to prepare, it’s perfect whether you’re cooking for two or a crowd of twelve. We’ve paired this zesty dish with the vibrant Fierce III Pinot Grigio. Give it a try at your next family gathering for a combination […]
Chef Jason Roberts has prepared an incredible dish for us. Pairing a succulent rib eye with Fierce III Shiraz Grenache Mataro he has created an explosion of flavour for the mouth. If you make up this recipe be sure to share your photos with #livefirece You can view the video of Jason making up this recipe here INGREDIENTS 1 x 750gm - 1kg rib eye (half an hour before cooking remove from refrigerator) 250gm softened Butter 4 large Eschalots peeled and finely chopped 1 cup Fierce III GSM 3 fresh bay leaves 1/2 cup finely chopped parsley Salt + Ground black pepper 1 onion, peeled and finely sliced into rings 1 cup of milk 1 cup cornflour 2 cups olive oil for
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Fierce III has partnered up with the very talented Tori Falzon from @intothesauce to bring you a zesty and vibrant take on Pasta Salad. A pasta salad that is actually good! This zesty pea pesto pasta salad with kale, salmon and walnuts, paired perfectly with a Fierce III Pinot Grigio. The acidity and dry finish of this ready-to-drink Pinot Grigio are ideal to balance the sweet pea pesto and oily fish. Check out a video of the step by step guide here If you make up this recipe be sure to share your photos with #livefierce INGREDIENTS 400g pasta (I like spirals or rigatoni) 150g walnuts 2 salmon fillets (250-400g) 100ml creme fraiche 400g frozen baby peas,
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Birthday's! Some people love them and some people hate them. I like to cook for people, it is how I show love but sometimes when I cook for people it's more about me than it is them. I made this recipe for my partners birthday dinner and although he smiled and played along because he knew I put a lot of effort into it, he hated it. But that is just his own bad taste because these ravioli were delicious, pillowly little parcels with a soft orange note. I nailed it, its a shame he hates birthdays! INGREDIENTS Ravioli filling 500g fresh ricotta, drained if wet Pinch of freshly grated nutmeg 1 teaspoon
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