Barbecue split prawns with chilli, oregano and olive oil

This dish combines the sweet and delicate nature of the picked crab meat and the richness of the glassy coral sauce. Match this with a smooth and velvet like Pinot Gris such as the Purple Hands Wines Pinot Gris 2017 . Fresh from the Adelaide Hills , it shows precision and harmony thanks to super-ripe fruit giving juicy length and satin softness with a touch of beeswax on the finish.

Although a complex Chardonnay would be beautiful with the marron, the addition of truffle and Madeira in the dish means it’s also perfect with Pinot Noir. We’d opt for a Yarra Valley Pinot Noir  for a perfect pairing

Riesling is always lovely with the delicate, savoury nature of sushi and sashimi. We love the Henschke Julius Riesling  from South Australia’s Eden Valley , which allures with notes of lime, fresh flowers, jasmine and river stone on the nose. The palate presents a zesty, youthful and energetic line of pure lime and river stone, while a precise vein of acidity drives all the flavours across the entire palate.