Sauvignon Blanc

Vibrant expressions of passionfruit and gooseberry leap from the glass. Light, dry and delicate. The abundant flavours explode in the mouth and persist on the long, crisp back palate.

A fabulous match with seafood and Thai curries.




Ingredients (serves 4)

  • 500g cherry tomatoes, halved
  • 1/3 cup (80ml) olive oil
  • 400g dried spaghetti
  • 1 chorizo, sliced
  • 200g green beans, trimmed, blanched, refreshed
  • 1 small red onion, thinly sliced
  • 1 cup wild rocket
  • Finely grated zest and juice of 1 lemon
  • 1 cup (160g) kalamata olives
  • 500g cooked, peeled prawns (tails intact), deveined
  • 150g marinated feta, drained
  • 2 tbs finely chopped oregano
  • 2 tbs finely chopped flat-leaf parsley


  1. Preheat the oven to 180°C and line a baking tray with foil.
  2. Place cherry tomatoes on the tray, season and drizzle with 1 tbs oil. Roast for 20 minutes until just soft. Set aside.
  3. Meanwhile, cook the pasta according to the packet instructions or until al dente. Drain and set aside.
  4. Heat 1 tbs oil in a frypan over medium-high heat and cook the chorizo for 1 minute each side or until crisp. Drain on paper towel. In a bowl, toss the chorizo with the pasta, beans, onion, rocket, lemon zest, olives, prawns, half the tomatoes and two-thirds of the feta.
  5. Whisk lemon juice and remaining 2 tbs oil together in a small bowl and season. Add half the chopped oregano and half the parsley to the dressing, then toss with the pasta.
  6. Divide the pasta among 4 bowls, top with remaining tomatoes and feta. Garnish with remaining parsley and oregano, and serve.