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Matching Australian Food Flavours

Australia is renowned for its quality produce; from our bush tucker to our food basket regions, we are the lucky country when it comes to the unique morsels we can enjoy on our plates. You’ve most likely tried kangaroo, but there may be a few flavoursome fruits, seafood, herbs or spices you’re yet to sample.

Native bush foods are emerging as key ingredients in many of the country’s high-profile chefs’ kitchens. And there’s no reason why they can’t feature in your own, especially when you can pair these distinct and unique flavours with a delicious bottle of something local, too.

Lemon Myrtle and chardonnay
Lemon Myrtle is one of our most popular herbs in Australia – even establishing itself as a key botanical in Australian gins. As versatile as it is fresh in fragrance, lemon myrtle can be used for fish, chicken and even ice cream. Lemon myrtle thrives in northern New South Wales and southern Queensland.

We’d recommend selecting chardonnay to pair with your lemon myrtle-flavoured dishes. Try making a lemon myrtle roasted chicken or even mashing myrtle with a ripe mango for a tasty prawn marinade.

Moreton Bay Bug and sparkling
In Australia, we’re spoilt with incredible access to lobster, one of the best-known species being the Moreton Bay Bug. Such a special dish calls for a celebratory wine match, and it just so happens that the drier brut style of Australian sparkling pairs brilliantly with seafood.

We recommend a Moreton Bay Bug and avocado salad, which will make room for both the lobster and the sparkling to be the true stars of the menu.

Smoky saltbush with pinot gris
Saltbush is another trending ingredient in mainstream Australian cooking of the last few years. It’s native to Australia, but different species also exist in North America and South America. The shrub, which is similar to baby spinach in size and texture, is able to be substituted for salt in many recipes. It’s ideal in dishes with a smoky taste, such as fish cooked in paperbark.

For this flavour combination, we recommend a pinot gris which is fruit forward and will cut through the smoky, salty palate between bites.

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