You’re not only going to love this wine, but these fabulous recipes will be just the thing to accompany it.
Here are the recipes for three dishes to serve accompanied by a chilled glass or two of The Porcupine Ridge South Island Sauvignon Blanc.
Starter: Whipped Goat’s Cheese & Herb Crostini
The high acidity of the wine cuts beautifully through the rich, tangy cheese, while the fresh herbs mirror the wine’s natural grassy notes.
Ingredients
150g soft goat’s cheese
1 tbsp cream
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint,
1 fresh baguette, sliced
1 lemon, zested
Extra virgin olive oil
Method
Whip the goat’s cheese, cream, lemon zest, and fresh herbs in a small bowl until smooth.
Brush baguette slices with olive oil and grill or toast until golden and crunchy. Spread the whipped cheese generously over the warm crostini and finish with a crack of black pepper.
Lemon & Herb Whole Roasted Chicken
Prep time: 15 minutes Cook time: 1 hour 20 minutes Serves 4
The herb and citrus profiles are explicitly tailored to complement the crisp, tropical notes of the Porcupine Ridge South Island Sauvignon Blanc
Ingredients
1 whole free-range chicken (approx. 1.5kg – 1.8kg)
1 lemon, halved
1 whole head of garlic, cut horizontally
4-5 sprigs of fresh rosemary
4-5 sprigs of fresh thyme
1 handful of fresh parsley
3 tbsp melted butter or olive oil
1½ tbsp sea salt flakes
1 tsp cracked black pepper
Method
Preheat oven to 200°C (400°F). Pat the chicken completely dry with paper towels to ensure extra-crispy skin. Season the inner cavity generously with salt. Stuff the halved lemon, garlic head and fresh herbs directly into the cavity. Tie the chicken legs loosely together with kitchen twine. Brush the entire outside of the bird generously with melted butter or olive oil. Season the skin with the remaining sea salt flakes and black pepper. Place the chicken breast-side up on a wire rack set inside a large roasting pan. Roast in the preheated oven for 60 to 75 minutes. The chicken is done when the juices run completely clear and the internal temperature hits 74°C (165°F) at the thickest part of the thigh. Remove from the oven and let it rest uncovered for 15 minutes before carving to seal in juices.
Perfect Roasted Vegetables
Cook these side vegetables in a separate pan or arrange them directly around the chicken during the final 40 minutes of roasting to soak up the savoury pan drippings.
Garlic & Herb Baby Potatoes: Toss 600g of halved baby potatoes with olive oil, sea salt, and extra chopped rosemary. Roast for 40-45 minutes until crisp and golden brown.
Charred Asparagus Spears: Toss 2 bunches of trimmed green asparagus with olive oil, sea salt, and a squeeze of fresh lemon juice. Roast for just the final 12-15 minutes of cooking time.
Blistered Cherry Tomatoes: Add 250g of whole vine cherry tomatoes onto the tray alongside the asparagus for the last 12 minutes. Their sweet, acidic pop pairs wonderfully with the wine.
Thyme-Roasted Carrots: Cut 4 medium carrots into thick batons, coat with olive oil and thyme leaves, and roast for 40 minutes until tender and caramelized
Dessert: Passionfruit & Kiwi Eton Mess
Sauvignon Blanc is rarely paired with heavy desserts, but a light, tart fruit dish bridges beautifully with the wine’s core tropical flavours.
Ingredients
2 fresh kiwifruit, peeled and diced
pulp of 2 passionfruit
150ml whipping cream,
4 meringue nests, crushed
Method
Whip the cream in a bowl until soft peaks form. Gently fold the crushed meringue pieces and half of the diced kiwifruit into the cream. Spoon the mixture into serving glasses. Top generously with the remaining kiwifruit and drizzle over the fresh passionfruit pulp.