This recipe was shared by Robin Garr, wineloverspage.com. Throw another shrimp on the barbie? What could be more Australian than that? Given the California-like climate that blesses much of the populated coasts of the lovable land Down Under, it’s not surprising that the charcoal grill - affectionately dubbed the “barbie,” plays a central role in Australian cuisine.
New Zealand Green-Lipped Mussels with Crusty Bread
Shared by Sally Williams, Winemaker at Wither Hills. New Zealand Green-Lipped Mussels are unique to New Zealand and a big part of our cuisine and culture. They differ from other mussel species in that they have dark brown/green shells, a green lip around the edge of their shells and they are also one of the largest mussel species. Delicious steamed or cooked in broth and they pair perfectly with New Zealand Sauvignon Blanc.
If you’re planning to throw any type of backyard party this summer – which you should be! – you’ll want to have the following three recipes safely in your back pocket. They will quickly become your secret BBQ weapons of choice, guaranteed to wow anybody walking by the potluck spread.…