1

Sparkling shiraz

and vanilla

ice-cream spider

SERVES 10 // PREP TIME 5 MINS // COOK

30 MINS (PLUS INFUSING, CHILLING)

“This is a drink and dessert all

in one,” says Moyle. “I really

like sparkling shiraz. We

should drink it more often

than just at Christmas.” At

Longsong, they use Seppelt

Original Sparkling Shiraz since,

Moyle says, it’s “an old-school

Vic brand”.

750 ml sparkling shiraz

VANILLA ICE-CREAM

600 ml milk

1 vanilla bean, split,

seeds scraped

4 egg yolks, from large eggs

150 gm caster sugar

300 ml thickened cream

1 For vanilla ice-cream, heat

milk and vanilla bean and seeds

in a saucepan over low heat to

80°C (5-6 minutes), then remove

from heat. Whisk yolks and

sugar in a bowl until pale and

creamy. Gradually strain hot

milk over egg mixture, whisking

continuously to combine. Return

to pan and stir continuously

over low heat with a wooden

spoon until mixture reaches

80°C and coats the back of the

spoon (15-20 minutes). Strain

into a bowl set over ice and

leave to cool, giving it a stir

occasionally. Whisk in cream,

then whisk for a further

2 minutes. Refrigerate until

chilled (2 hours), churn in an

ice-cream machine, then freeze.

Makes about a litre.

2 Scoop ice-cream into chilled

Champagne coupes, then pour

in the wine (take care – it’ll foam

up) and serve.●

2 (600gm-700gm each) John

Dory, cleaned, head on

Canola oil spray, or other

neutral-flavoured oil spray

150 gm butter, diced

6 thyme sprigs

2 oregano sprigs

2 garlic cloves, smashed

Lemon cheeks, to serve

1 Prepare a barbecue for
grilling, and preheat oven to
160°C. Secure fish in a
barbecue fish basket (see note).
Spray the fish and basket lightly
with oil and cook directly over
coals until the skin is lightly
scorched (2 minutes each side),
then transfer to the oven or
raise the fish further away from
the heat to cook through to the
bone (10-12 minutes). Rest in a
warm place for 2-3 minutes.

2 While fish is resting, warm

butter, herbs and garlic in a

saucepan over medium heat

(3-4 minutes).

3 Season fish with salt, spoon

butter mixture on top and serve

with lemon cheeks.

NoteFish baskets are available

from barbecue shops and

specialist kitchenware shops.

Wine suggestionBarbecued

fish calls for a crunchy,

berry-oriented chilled red.

A cool glass of 2017 Chèvre

Spring Red even has a light

spritz to bolster its cheery

cherry-juice vitality.

John Dory with herb butter

SERVES 4-6 // PREP TIME 5 MINS // COOK 15 MINS

“You don’t need to do too much more to John Dory than add herbs
and butter. John Dory needs butter,” says Moyle. “It’s also important
that it gets heat through to the bone – it dramatically improves the
flavour.” Moyle uses a fish basket, but if you don't have one, a couple
of oiled cake racks or wire racks will do the trick.