Category Archives: BBQ

Australian wines, BBQ, Clare Valley, Claymore Wines, Grenache, GSM, Mataro, Red wines, Shiraz, Wine and Dine, Wine and Food, Wines from Australia

Grilled Eggplant with Tomato Ragù & Ricotta

Posted on by Stephan Jurende
Gegrillte Auberginenhälfte mit dunklem Tomaten-Ragù und weißen Ricotta-Klecksen, frische Basilikumblätter, dahinter eine Flasche Claymore You'll Never Walk Alone GSM und ein Rotweinglas
19
Aug

August tastes of smoke and ripe tomatoes Eggplant needs heat to come into its own. Raw, it’s nothing—but when grilled until the skin turns black and the flesh collapses inward, it becomes something deep, smoky, almost meaty. The tomato ragù that accompanies it: San Marzano tomatoes, slowly simmered with garlic, oregano, and a splash of […]

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BBQ, Marlborough, Marlborough, New Zealand, New Zealand Wines, New Zealand wines, Pinot Noir, Red wines, Whitehaven Wines, Wine and Dine

Grilled Portobello Mushrooms with Goat Cheese and Arugula Pesto

Posted on by Stephan Jurende
Gegrillte, mit Ziegenkäse gefüllte Portobello-Pilze auf einem Holzbrett, daneben eine Flasche Whitehaven Pinot Noir und ein Glas Rotwein, im Hintergrund ein rauchender Grill im Garten.
14
Aug

A vegetarian highlight for the current grilling season, perfect for Pinot Noir Day Barbecue season is in full swing, and for us, a wine from New Zealand has become just as much a part of it as the charcoal in the grill. Grilled Portobello mushrooms with creamy goat cheese and a spicy arugula-walnut pesto are […]

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BBQ, Canada, Canadian wines, Creekside Estate Winery, Niagara, Red wines, Shiraz, Wine and Dine, Wine and Food, Wines from Canada

Dry-Aged Ribeye with Roasted Bone Marrow & Salsa Verde

Posted on by Stephan Jurende
Dry Aged Ribeye mit geröstetem Knochenmark und Salsa Verde auf dunklem Schieferbrett, daneben ein Glas Creekside Iconoclast Syrah aus Niagara, Kanada
06
Aug

Canadian wine meets the ultimate barbecue dish: Why the Creekside Iconoclast Syrah is a perfect match for the dry-aged ribeye Wine from Canada and a dry-aged ribeye from the grill—that’s a pairing you’ll never forget. The dry-aged ribeye is the most complex and aromatic cut of beef: weeks of dry aging concentrate the meat’s flavor, […]

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BBQ, Cabernet Franc, Cabernet Sauvignon, Merlot, Mischa Estate, Red wines, Wellington, Wine and Food, Wines from South Africa

Grilled ostrich steak with mango salsa

Posted on by Stephan Jurende
Zwei aufgeschnittene Straußensteaks vom Grill auf einem Holzbrett mit bunter Mango-Salsa, daneben ein breites Rotweinglas mit tiefrotem Bordeaux-Blend, Holzkohlegrill im unscharfen Hintergrund
28
May

South Africa’s finest meat meets South Africa’s finest Bordeaux Ostrich meat is the best-kept secret of South African cuisine. Dark red like beef, leaner than chicken breast, with a deep, slightly nutty flavor that forms a crust on the grill that’s almost impossible to describe—you simply have to taste it. Pair it with a mango […]

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Australian wines, BBQ, Cabernet Sauvignon, Cabernet Sauvignon, Grape Varieties, Maxwell Wines, McLaren Vale, Red wines, Wines from Australia

Grilled Tomahawk Steak with Rosemary-Garlic Herb Butter & Roasted Potatoes

Posted on by Stephan Jurende
Gegrilltes Tomahawk-Steak auf rustikalem Holzbrett mit zerlaufender Kräuterbutter, Röstkartoffeln und Beilagen auf Gartentisch, daneben Bordeaux-Glas mit australischem Cabernet Sauvignon, im Hintergrund rauchender Kugelgrill
12
May

Father’s Day deserves the best—Australian wine to go with the king of steaks Australian wine and a grilled tomahawk steak—what more could you want on Father’s Day? This recipe is for anyone who wants to go all out on the holiday: a massive bone sticking out of the grill, herb-infused butter melting over the hot […]

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Australian wines, BBQ, Blue Pyrenees, Red wines, Shiraz, Western Victoria, Wine and Dine, Wine and Food, Wines from Australia

Grilled Chicken Skewers with Chimichurri Rojo & Baked Potatoes

Posted on by Stephan Jurende
Gegrillte Maishähnchen-Spieße mit rotem Chimichurri Rojo und Papas al Horno auf rustikalem Campingtisch, daneben bauchiges Rotweinglas halb gefüllt mit australischem Shiraz
10
May

Argentine barbecue culture meets Australian wine – the perfect evening at the campsite Australian wine and an Argentine barbecue—a combination that’s hard to beat on a balmy summer evening at the campground. These grilled corn-fed chicken skewers with Chimichurri Rojo and golden Papas al Horno are the perfect camping meal: easy to prepare, cooked right […]

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BBQ, Besoain, Cachapoal Valley, Carmenère, Chilean wine, Red wines, Wine and Food, Wines from Chile, Wines from Chile

Argentine Asado with Chimichurri & Papas Arrugadas

Posted on by Stephan Jurende
Argentinisches Asado-Steak mit Chimichurri und Papas Arrugadas auf einem Holzbrett, daneben ein elegantes bauchiges Rotweinglas mit Carménère Single Vineyard Besoain Wines aus dem Cachapoal Valley, Chile.
05
May

South American barbecue culture meets Chilean wine Wine from Chile and an authentic Argentine asado—that’s pure South America on your plate and in your glass. The asado is far more than just a barbecue: it’s a ritual, a way of life, a reason to take your time. Beef, slowly cooked over charcoal or an open […]

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