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Grilled River Prawns

The combination of sun, fire, and burning charcoal should have you automatically reaching for Rose. The truth is that barbequed food – marinated, spiced and charred - can often prove tough going for most wines, yet the versatility of rose makes it a great all rounder. Those examples with a bit of sweetness are preferable, particularly as the dressing includes some pretty strong flavours, but don’t worry too much. There’s no shortage of good examples around, with producers to look out for including Wirra Wirra, Geoff Merill, Yering Station, Charles Melton and De Bortoli.


These fresh water prawns are massive almost the size of a lobster, given that these prawns are not so readily available in Australia lobster could be a great substitute.

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Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Grilled River Prawns.


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