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Tetsuya Wakudu’s Slow roasted snapper with olive, capers and tomato recipe

Preparation time
20 minutes
Cooking time
40 minutes

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.


  • 1.5kg whole snapper, cleaned
  • 375ml white wine
  • 500g bottle Kalamata olives, undrained
  • 500ml water
  • 1/3 cup salted capers, rinsed
  • 4 cloves garlic, smashed
  • ½ punnet cherry tomatoes, halved
  • 1 tbsp dried oregano
  • 6 slices fresh ginger
  • 2 tsp mirin
  • 2 tbsp soy sauce
  • 1/3 cup olive oil
  • 2 tsp sea salt
  • ½ tsp white pepper
  • 1/3 cup finely chopped flat leaf parsley, extra to serve
  • ¾ cup olive tapenade
  • Balsamic vinegar


  1. Pre-heat oven to 150°C.
  2. Wash snapper under cold water. Pat dry with paper towel. Place in a baking dish. Add wine, olives, brine, water, capers, garlic, tomatoes, oregano, ginger and mirin to baking dish, keeping liquid from top of snapper.
  3. Pour soy sauce and olive oil over exposed skin of snapper. Sprinkle with sea salt. Sprinkle white pepper around fin. Bake fish for 40 minutes or until fish flakes easily when tested with a fork. Garnish with parsley.
  4. Place a small amount of olive tapenade in serving bowls. Top with fish, tomatoes and sauce. Add extra flat leaf parsley and balsamic vinegar to finish.

Wine match: Krinklewood Francesca Rosé 2016

Preparation time
20 minutes
Cooking time
40 minutes


Two Blues Sauvignon Blanc 2014
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Sweet Creator: Anna Polyviou
Words by Jackie MacDonald on 8 Mar 2018
To be a successful pastry chef, it pays to follow the rules. Except if you’re Anna Polyviou. Then you take the rules, stick them in a blender and dye them pink. Vanilla is not a word you’d associate with Anna Polyviou. Far from ordinary, Sydney’s punk of pastry with her pink mohawk and facial piercings is a self-dubbed ‘sweet creator’ making a colourful impression.  In actual fact, vanilla is her favourite ingredient and while it might not be an in-your-face element, it’s fundamental to so many classic desserts. And that’s where it all begins when you become a pastry chef. You have to learn the classics to be able to build on them.  For Anna, the classics are those of her Greek heritage. One of her favourites is Loukoumades, Greek donuts, which, Anna describes, were a staple of her childhood church, where they were served fresh to the hungry congregation. “The old ladies would be pushing them through their hand and flipping them over and frying them and they were always perfectly round,” she recalls. “I used to go there just to eat, Mum would be like ‘Where is she? Why isn’t she in church?’ and I’m out there eating!”
While Anna always had a sweet tooth, the fact that she became a pastry chef was, she says, “a mistake.” She started out as an apprentice kitchen chef, but, she describes, “I was a bit of a wild child, all those nerdy chefs were sitting there really paying attention and I was out partying and having a great time.”  On the verge of losing her apprenticeship, Anna was thrown a lifeline by way of the chance to participate in a cooking competition with a team of four apprentices. Her role: pastry.  “I had no idea about pastry, so I went in every single day to learn,” she says.  When the big day arrived, though, her hard work went unrecognised.  “I lost that competition,” she recalls, “but I had given so much of my time and energy and I remember crying in the corner and saying to Mum, ‘I don’t understand, I did so well and my dessert was honestly better than everyone else’s.’ That’s how I saw it.”  But like most sensible mums, Anna’s saw the valuable lesson in the loss.  “She was like, ‘My daughter really needs to know how to lose before she learns to win.’” 
For the full story and recipes from Anna, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery.