Chef Ryan Squires is known for his fine dining food in Brisbane at his restaurant, Esquire. But today he shows us how he likes to cook at home, sharing a simple fish recipe using his favourite cooking tool — the Hibachi Japanese barbecue.Drink match Oliver’s Taranga Vermentino 2012, McLaren Vale, SA
When fish is done this simply, the only option is a light, bright white wine that sings out freshness with its acid zing and citrus tang. Although this dish uses a Japanese cooking technique, I’m going to head to McLaren Vale, where fresh food and Mediterranean-style wines happily live side by side. Vermentino, most famously from Sardinia, has found a home there and the crisp, no-nonsense acidity and ripe citrus are the perfect match for this beautiful fish dish. A refreshing white, like this Oliver’s Taranga Vermentino, alongside fresh fish has got to be one of life’s great pleasures.
-Dan Coward