Australian White Wines
Crab Salad with Avocado and Mango
Harold Dieterle's cool and fruity crab salad is garnished with lacy fried eggs. He learned to prepare eggs this way by watching street cooks in Thailand.
Pairing: 2009 Kilikanoon Mort's Block Watervale RieslingGO TO RECIPE
Seafood Pan Roast
With this mixed seafood roast, Grace Parisi proves that a dish can be both luxurious and simple. "As a kid, I thought shrimp scampi was the height of sophistication," Grace says. "I've taken it several steps higher by adding lobster, oysters and scallops."
Pairing: 2009 Pewsey Vale RieslingGO TO RECIPE
Balinese Grilled Chicken
On a surfing trip to Indonesia, Pete Evans tried a version of this chicken roasted over an open fire. The turmeric, chiles and ginger in the marinade are popular flavors in Indonesian cooking.
Pairing: 2008 d'Arenberg The Hermit Crab Viognier/MarsanneGO TO RECIPE
Sizzling Shrimp Scampi
Scampi refers to shrimp that are split, brushed with garlicky butter and broiled. The recipe here calls for flavoring butter with lemon, garlic, parsley and thyme, then dotting it liberally on shrimp and roasting the shellfish until it sizzles.
Pairing: 2008 Thorn-Clarke Terra Barossa ChardonnayGO TO RECIPE
Pasta with Salmon Caviar
Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
Pairing: 2007 Philip Shaw No 11 ChardonnayGO TO RECIPE
Smoked-Trout Salad with Mustard Dressing
"I've never met a wine I didn't like," says Lou Amdur. One of the wackiest he's ever tasted is the amphorae-aged Vinoterra Kisi, made from the indigenous Georgian white grape Kisi. It's unexpectedly delicious with smoked fish.
Pairing: 209 Yalumba The Y Series Unwooded ChardonnayGO TO RECIPE
Creole Grilled Shrimp Rolls
A gourmet twist on hot dog buns, this creole grilled shrimp makes excellent use of hot dog buns.
Pairing: 2008 Brokenwood SemillonGO TO RECIPE
Spaghetti with Clams and Green Beans
This is Australian chef Neil Perry's variation on the Italian classic spaghetti vongole (pasta with clams). He adds green beans to make the dish fresher-tasting, and then finishes it with a sprinkling of Parmigiano-Reggiano. As he says, "Serving cheese with seafood is not the norm in Italy, but I just love it here."
Pairing: 2008 Penfolds Thomas Hyland RieslingGO TO RECIPE
Cambodian Chicken-and-Rice Soup with Shrimp
For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.
Pairing: 2008 Petaluma Hanlin Hill RieslingGO TO RECIPE