By Sarah Williams

Cooking is an art, enjoyed by many!

When you have a unique taste, you sure like to experiment with different recipes by making it more interesting and a fun experience. We have found a few unusually delicious recipes which can also be enjoyed with your favourite glass of wine:

  • Pinot Grigio with Light Fish Dishes

Seafood Tostada Bites

  • Cut some tortillas into triangles on a cutting board
  • Heat oil in a skillet to a moderately high temperature and add the tortillas to it
  • Fry it until golden and then transfer it to a paper towel for drying
  • Heat butter and leek in a large skillet until softened (stir occasionally)
  • Stir in the scallops, shrimp and crab and season with salt & pepper
  • Add wine and simmer till the shrimp turns pink
  • Transfer the food to a plate
  • Add parsley and butter to the skillet
  • Simmer until it is reduced
  • Transfer the seafood back and toss to coat
  • Transfer it to a plate and garnish with tortillas triangles
  • Serve it hot

Serve this delicacy with a light, nectarine Pinot Grigio and enjoy the experience.

  • Chardonnay with fatty fish or shrimp in a rich sauce

Sizzling Shrimp Scampi

  • Mix butter, garlic, lemon zest, parsley, lemon juice, thyme, salt and pepper in a bowl and preheat the oven to 450-degree celsius
  • Arrange the shrimp in a circular pattern, tails up, in a large gratin dish and add the flavoured butter to roast for at least 10 minutes
  • The shrimp will turn pink, and the butter will start bubbling
  • Add chopped parsley and basil leaves to the shrimp
  • Serve it hot with bread

It sounds not only amazing, but also tastes delicious with an Australian Chardonnay.

  • Cabernet Sauvignon with juicy red meat and herbs

Lamb Chops with Frizzled Herbs

  • Whisk a large baking dish with olive oil, garlic, vinegar & rosemary and add the lamb chops
  • Let it sit for at least 30 minutes
  • Heat olive oil in a small saucepan until shimmering
  • Add rosemary leaves and fry for some seconds. Transfer it to paper towels to dry
  • Fry sage leaves until the bubbles subside and transfer it to paper towels to dry
  • Add parsley leaves and cover the pan to avoid splattering and fry it
  • Add other herbs to the oil
  • Season all the herbs with salt
  • Add the marinated lamb chops to a heated grill pan and cook just until pink in the centre
  • Serve the lamb chops on a plate and sprinkle the frizzled herbs

A powerful dish with a powerful Cabernet Sauvignon will take your breath away.

  • Sauvignon Blanc with tart dressings and sauces

Scallops with Grapefruit-onion Salad

  • Peel the grapefruit with a sharp paring knife to remove the bitter white pith
  • Cut in between the membranes to release the grapefruit sections in a bowl
  • Discard all the grapefruit juice, except one tablespoon and stir pickled cocktail onion, parsley leaves and season with pepper
  • Pat the sea scallops dry and season with salt
  • Heat olive oil in a large skillet until it shimmers.
  • Cook the scallops until they turn brown
  • Add the pickled-onion-and-grapefruit-salad to a small plate and arrange the scallops around the salad
  • Drizzle with olive oil and serve hot

It tastes best with a zingy Vedejo from Central Spain.

  • Old world wines with old world dishes

Pappardelle with Veal Ragu

  • Season the veal with salt and pepper and dust with flour to tap off the excess
  • Heat olive oil in a large-enamelled cast-iron casserole
  • Add veal and cook until its brown and then transfer it to a plate
  • Stir garlic, coriander, fennel and onion in the casserole and cook over low heat
  • Add and boil wine until reduced to 1/3rd and then add tomatoes and cook over high heat
  • Add the stock and rosemary and bring it to a boil
  • Add the veal and cook until very tender
  • Remove the meat and shred it
  • Boil the sauce until reduced a little
  • Cook the pappardelle in a large pot of boiling salted water until al dente
  • Drain the pot
  • Add ragu and cook over low heat until the pasta is coated
  • Serve hot with cheese

A scrumptious combination that goes well with a cherry-rich, medium-bodied Chianti Classico.

An exquisitely cooked meal that blends right with a smooth, delicious wine is an experience worth remembering.

Author: Sarah Williams,