Tetsuya Wakudu’s Slow roasted snapper with olive, capers and tomato recipe
Words by Tetsuya Wakudu on 3 Sep 2017
The Mediterranean elements in this seafood dish lend it to this issue’s Rosé from Krinklewood in the Hunter Valley. A biodynamically produced wine, it has lifted aromas of spice and orange rind with an harmonious palate of sweet and savoury elements making it the perfect pairing for the fine, umami-rich flavours in this dish.