Spring entertaining is all about fresh flavours, seasonal produce and sharing good food with family and friends. Whether you're putting together a relaxed grazing platter, enjoying seafood in the sunshine or firing up the barbecue, the right wine can elevate every dish and bring every meal to life.
As some inspiration for the season, here are three of our favourite spring pairings featuring Kilikanoon wines and simple recipes that are perfect for entertaining or enjoying with the family.
1. Mort's Block Watervale Riesling paired with a Spring Charcuterie Board
The vibrant citrus, floral aromas and crisp acidity of our Mort's Block Watervale Riesling make it an ideal partner for a beautifully balanced grazing board. Creamy cheeses, cured meats and fresh fruit allow the wine's purity and freshness to shine.
Serves: 4–6
Ingredients
Cheese
- 200g triple cream brie
- 150g aged cheddar
- 100g goat's cheese
Cured meats
- 100g prosciutto
- 100g sopressa or mild salami
Accompaniments
- 1 bunch green grapes
- 1 green apple, thinly sliced
- 150g fresh spring strawberries
- 100g cornichons
- 100g marinated olives
- 80g quince paste
- 100g roasted almonds
- Fresh rosemary for garnish (optional)
To serve
- Fresh sourdough
- Artisan crackers
To Assemble:
- Place the cheeses evenly around a large serving board.
- Fold the prosciutto and salami into loose ribbons between the cheeses.
- Fill the remaining spaces with grapes, strawberries, apple slices, olives, cornichons, quince paste and almonds.
- Finish with fresh rosemary and serve alongside sliced sourdough and artisan crackers.
The Riesling's bright natural acidity refreshes the palate between bites of rich cheese and cured meats, while its citrus notes complement fresh fruit beautifully.
2. Skilly Valley Pinot Gris paired with Crispy Salt & Pepper Calamari
Light, crisp and full of freshness, this calamari is made for spring lunches. The juicy pear and citrus characters of Skilly Valley Pinot Gris perfectly complement delicate seafood while balancing the crispy coating.
Serves: 4
Prep: 15 minutes
Cook: 10 minutes
Ingredients
- 500g cleaned calamari tubes
- 1 cup plain flour
- ½ cup cornflour
- 1 tsp sea salt
- 1 tsp cracked black pepper
- ½ tsp garlic powder
- Vegetable or canola oil, for deep frying
- Lemon wedges
- Aioli, to serve
Spring Salad
- 80g rocket
- 1 fennel bulb, shaved
- ½ cucumber, ribboned
- Small handful parsley leaves
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Pinch sea salt
Method
- Whisk together the olive oil, lemon juice and sea salt and set aside.
- Slice the calamari into rings approximately 1cm wide and pat dry with paper towel.
- Combine the flour, cornflour, salt, pepper and garlic powder in a bowl.
- Heat oil in a deep saucepan or fryer to 180°C.
- Toss the calamari lightly in the flour mixture, shaking away any excess.
- Fry in small batches for 2–3 minutes until lightly golden and crisp.
- Drain on paper towel and season lightly with sea salt.
- Toss the salad ingredients with the dressing and serve immediately with the calamari, lemon wedges and aioli.
The Pinot Gris' vibrant acidity and delicate fruit characters lift the freshness of the seafood while cleansing the palate after every crispy bite.
3. Morrison Shiraz Cabernet paired with Chargrilled Kangaroo with Radish & Herb Salad
Lean kangaroo is one of Australia's most disinctive meats and pairs beautifully with the generous fruit and savoury spice of Morrison Shiraz Cabernet. A vibrant salad keeps the dish fresh and perfectly suited to spring.
Serves: 4
Prep: 20 minutes
Cook: 10 minutes
Ingredients
- 4 kangaroo loin fillets (approximately 180g each)
- 2 tbsp olive oil
- Sea salt
- Freshly cracked black pepper
Spring Salad
- 100g baby rocket
- 6 radishes, thinly sliced
- 1 small beetroot, roasted and sliced
- ½ small red onion, thinly sliced
- 60g Danish feta, crumbled
- 2 tbsp toasted pumpkin seeds
- Flat-leaf parsley leaves
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Sea salt and pepper
Method
- Remove the kangaroo from the refrigerator 20 minutes before cooking.
- Brush with olive oil and season generously with sea salt and pepper.
- Heat a barbecue or heavy pan until very hot.
- Cook for 2–3 minutes per side for medium-rare, depending on thickness.
- Rest the meat for 5–10 minutes before slicing.
- Whisk together all dressing ingredients.
- Arrange the rocket, radish, beetroot, onion, feta, pumpkin seeds and parsley on a serving platter. Drizzle with the dressing.
- Slice the kangaroo and serve over the salad.
Morrison Shiraz Cabernet brings vibrant dark berry fruit, subtle spice and fine tannins that complement the rich, gamey character of kangaroo without overwhelming the freshness of the salad.
--------------
Whether you're hosting friends, planning a long lunch or simply making the most of the warmer weather, these seasonal recipes celebrate the fresh flavours of spring alongside handcrafted Clare Valley wines. Thoughtful food, exceptional wine and great company - it's what spring entertaining is all about.
Author: Emilie Munther, Marketing Manager.
