Nothing beats this marriage of local seafood and cool crisp Riesling


  • 400g dried pasta 
  • Extra virgin olive oil 
  • 2 cloves of garlic 
  • 1-2 dried chillies, crumbled 
  • 400g peeled raw local prawns 
  • 1 small glass Brandy 
  • 2 heaped tblspns sundried tomato puree 
  • Zest and juice of 1 lemon 
  • Handful of rocket, roughly chopped 
  • Seedless Grapes, roughly chopped  


Cook your pasta in a large saucepan of salted boiling water per the instructions on the packet. Meanwhile, for the sauce, heat 4 good glugs of extra virgin olive oil in a large pan and toss in the garlic and chilli. As the garlic begins to cook (make sure it doesn’t start colouring), add the prawns followed shortly after by the brandy, cook out the alcohol and reduce.  Remove from the heat.   When the pasta is cooked, drain it in a colander, reserving a little of the cooking water.  Toss the cooked pasta with the sauce and the cooking water until slightly reduced, squeeze in the lemon juice together with the sundried tomatoes, grapes and add half the chopped rocket.  Add a touch more of the reserved cooking water if you want to loosen the sauce a bit, and season to taste.   Divide between four plates and finish with grated lemon zest, extra virgin olive oil and rocket leaves.

Classic Riesling

Classic Riesling

Enjoy on its own or with seafood or spicy Asian cuisine.

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