Kate Sumner, of Kangaroo Island Source, is known as the island’s most produce-driven chef. In this recipe, she uses the island’s baby abalone (also known as abalini), pan-fried in butter and Kangaroo Island limoncello. Served with autumn flavours like pumpkin, candied chilli, pickled samphire and shaved confit abalini, it is great as an entrée or a shared platter as the weather starts to cool down. Serve with a nice dry rose.Wine match De Bortoli La Bohème Pinot Noir Rosé 2011, Yarra Valley, Vic
Kate suggests a nice dry rosé with this dish and who am I to argue? Once again, the foodie versatility of rosé comes to the fore, with this complex and flavour-packed dish. I think what we’re really looking for is something lighter, onion skin to very pale pink in colour, and deliciously dry with savoury nuances. With the Rosé Revolution events fast approaching, it is also the time of year to really start thinking about this style. Victorian winery De Bortoli have done so much to promote the dry styles, so you’d be hard pressed to beat their La Bohème rosé with this dish.
-Dan Coward