We’re not just winos, you know – with the Curious Blog well under way, we’re adding a recipe for you to try at home every week. So allow us to seduce you (yes, just like those Marks and Spencer ads) with the tastiest food and wine combos to come out of our very own kitchens. Don’t be shy to leave a comment either; we’d love to hear about how you get on, whether it be with the food, the wine or both.

We’ll kick off with our Prawn Flambe. For a wine accompaniment, we would recommend a dry or off-dry New Zealand Riesling with that trademark acidity to cut through the rich creamy sauce. (You won’t be disappointed by our Waipara Springs Premo Dry Riesling, which at €12.99 is a nice, special wine for a  home cooked meal.

PRAWN FLAMBE (Serves 2)

• 40 g butter
• 100 g mushrooms
• 200 g cooked prawns
• seasoning
• lemon juice
• nutmeg
• 1 onion
• 3 tablesp. brandy
• 150 ml double cream
• chopped parsley

Fry the chopped onions in butter, add the mushrooms and prawns and saute.

Season and then add lemon juice and nutmeg to taste.

Warm brandy in a ladle, ignite and pour flaming over the prawn mixture, rotating the pan to spread the flame.

When the flames are out, leave for 2-3 minutes over a gentle heat, add cream and boil until thick, ensuring contents are kept moving and the cream is well mixed in.

Serve with rice, sprinkle with parsley and enjoy with a dry or off-dry Kiwi Riesling. Done!