While the Tomich Blanc de Blanc is the perfect partner to seafood and Asian cuisines, it has enough depth and complexity to pair with richer foods as well and is a great starting point to a celebratory brunch. The day after a big pizza-making dinner with friends is the perfect time for a frittata – chances are by late morning, you’ll be looking for some kind of salty comfort food that doesn’t take a lot of energy to prepare. It’s also likely that you’ll have more than a few leftovers in the fridge which have been conveniently pre-chopped, shredded and/or grated as part of your pizza prep. That’s why the other name for this dish is the ‘fridge-tata’. Weekend brunch is also a great time to crack some bubbles. In between mouthfuls of the bitey sharpness of gorgonzola and parmigiana in the frittata, the fresh and light fruitiness of the Blanc de Blanc bubbly with its hints of melon and crisp apple, turn this meal into a real taste celebration - even better when teamed with a tangy rocket, pear

Terrina di lattuga romana e trota affumicata. An Italian salad featuring fresh, flesh flaked, boneless smoked trout.

Ingredients

4 baby cos (romaine) lettuces with outer leaves discarded 80ml (2½ fl oz/⅓ cup) white wine vinegar 60ml (2 fl oz/¼ cup) extra virgin olive oil, plus extra for drizzling 150 g (5½ oz) smoked trout, flesh flaked, skin and bones removed lemon wedges, to serve

Method

1. Separate and wash the lettuce leaves and place in a large bowl. Add the vinegar, oil and flaked trout. 2. Toss together and season to taste with sea salt and freshly ground black pepper, keeping in mind that the trout has a salty taste. 3. Place in a 21 x 9 x 5 cm (8 x 3.5 x 2 inch) terrine mould or tin lined with plastic wrap, cover with extra wrap and place a heavy weight, such as food tins, on top. Refrigerate overnight. 4. To serve, drain the juices, then turn out the terrine onto a chopping board. 5. Using a large sharp knife, cut into slices, place on serving plates, drizzle with a little oil

Don't let the prawn on the barbie cliche spook you. This is as contempo as you care, but why would you? Just enjoy.

Ingredients

24 large raw king prawns, peeled and deveined, tails left intact 185ml Asian marinade (see below) Green salad, to serve Asian Marinade: 70ml grapeseed oil 1 tb sesame oil 1 cm piece ginger, finely chopped 1 garlic clove, crushed 1 tb oyster sauce 2 tb kecap manis 1 tb fish sauce Red chilli, finely chopped, to taste (optional) Makes 1 cup.

Method

Asian Marinade: Put the grapeseed and sesame oils, ginger, garlic, oyster sauce, kecap manis, fish sauce and chilli into a bowl. Stir to combine and use as required. Asian marinade can be stored, covered, in the refrigerator for up to 2 days. Prawns: Place the prawns in the Asian marinade for 1 minute before cooking, then chargrill on a preheated barbeque plate over high heat for 2 minutes on each side, or until the prawns turn pink and start o curl. Serve the prawns with a green salad. Note: you can also cook the prawns

While the Tomich Blanc de Blanc is the perfect partner to seafood and Asian cuisines, it has enough depth and complexity to pair with richer foods as well and is a great starting point to a celebratory brunch. The day after a big pizza-making dinner with friends is the perfect time for a frittata – chances are by late morning, you’ll be looking for some kind of salty comfort food that doesn’t take a lot of energy to prepare. It’s also likely that you’ll have more than a few leftovers in the fridge which have been conveniently pre-chopped, shredded and/or grated as part of your pizza prep. That’s why the other name for this dish is the ‘fridge-tata’. Weekend brunch is also a great time to crack some bubbles. In between mouthfuls of the bitey sharpness of gorgonzola and parmigiana in the frittata, the fresh and light fruitiness of the Blanc de Blanc bubbly with its hints of melon and crisp apple, turn this meal into a real taste celebration - even better when teamed with a tangy rocket, pear