One of Masa’s most popular dishes at his restaurant in Cairns, M Yogo, he uses traditional Middle Eastern pastry to wrap the wild barramundi and finishes with two beautiful sauces to compliment the flavours and textures.
Wine match Bay of Fires Tasmanian Cuvée NV (Sparkling Pinot Noir Chardonnay), Tamar Valley, Tas
Wine match Bay of Fires Tasmanian Cuvée NV (Sparkling Pinot Noir Chardonnay), Tamar Valley, TAS This is a stunning dish that manages to retain beautifully delicate seafood flavours, while also building layers of luxury and richness through its other components. While the sauce, mousse and sabayon might seem like powerful elements, they are wonderfully handled to let the seafood do the talking, and so any wine match needs to be sensitive to this as well. We need some delicate citrus flavours to lift the seafood flavours even higher, and some creaminess and texture to match the sauce. You could possibly lean towards an aged semillon, but I’ve chosen an elegant sparkling wine from Tasmania just to change things up a bit. With bright acidity, a bit of body and all-round finesse, good sparkling wine can be a fantastic partner for richer main dishes.
-Dan Coward