Semillon
The Hunter Valley is especially famous for its Semillon. Each year the wineries showcase their Semillons, matching them with seafood in a gourmet event. Many of the Semillons have light, crisp aromas with subtle grassy overtones. They have a fresh taste and some have flavours such as passionfruit.

Semillon goes well with:

• Sushi
  
• Oysters
  
• Scallops
  
• Fish
  

Shiraz
Hunter Shiraz is medium to full body. Shiraz has rich, voluptuous flavours that are peppery and herbaceous.

Shiraz goes particularly well with:

• Beef
  
• Lamb
  

The recipes from Montvalley have been designed to bring out the flavours of our wines.

Whole baked snapper stuffed with cashews, apples and celery
(Serves 6-8)

Ingredients:

• 1.5 kilograms of whole snapper
  
• 50 grams unsalted cashews
  
• 1 cup celery, diced
  
• 2 lemons
  
• Butter
  
• Herbs for garnish
  

Ask fishmonger to remove head and tail from snapper, scale, butterfly into 2 large fillets and remove main bone.

1. Place lightly greased piece of alfoil on a baking tray.
   
2. Place one of the fillets of snapper on the foil. Cover the fillet with cashews, apples and celery.
   
3. Place the other fillet on the top, secure with toothpicks. Squeeze the juice of a lemon over the fish, sprinkle with cashews and dot with butter. Make an alfoil parcel.
   
4. Bake at 180C for approximately 40 mins or until the flesh comes away when touched with a fork.
   
5. Garnish with sliced lemon and decorate with herbs.
   
6. Serve with Montvalley Semillon.
   

Seafood stacks with lime and dill dressing
(Serves 6)

Ingredients:

• 6 pieces of banana palm, approximately 10x10cm
  
• 1 bunch of rocket
  
• 6 pieces of boneless white fish, approximately 8cmx8cm
  
• 12 medium green prawns, peeled
  
• 2 pieces of Atlantic salmon
  
• 30 grams of fresh crab meat
  

1. Wipe banana palm with a damp cloth. Place a small amount of the rocket on the banana palm.
2. Using a large non stick cooking surface, cook fish, prawns and Atlantic salmon. Gently warm the crab meat. Flake the salmon into small pieces using a fork.
   
3. Assemble the seafood stack in the following order:
   

1. White fish
   
2. Prawns
   
3. Salmon
   
4. Crab
   

1. Drizzle with a commercially prepared lime and dill dressing.
   
2. Serve with Montvalley Shiraz
   

BBQ whole fillets of beef with red wine and garlic marinade

Ingredients:

• 250 ml of Shiraz
  
• 8 tablespoons of aged red wine vinegar
  
• 8 black peppercorns, crushed
  
• 1 clove of garlic, crushed
  
• 2 fresh bay leaves
  
• ¼ cup of basil leaves, chopped
  
• ¼ teaspoon of chilli
  

1. Combine all the ingredients for the marinade in a small bowl.
2. Place eye fillets in a glass dish, pour marinade over and refrigerate for at least 4 hours.
   
3. Sear the fillets on a high temperature on the BBQ to retain juices. Turn the heat down and cook for about 30 mins. Slice.
4. Place onto a large platter. Surround with baked chat potatoes. Garnish with fresh basil.
   

Lamb shanks in a red wine sauce

Ingredients:

• 8 quality lamb shanks
  
• 4 onions, chopped
  
• 4 tablespoons of Shiraz
  
• 10 button mushrooms
  
• 2 tablespoons of olive oil
  
• 2x750 gram jars of a good quality tomato, onion and garlic pasta sauce
  

1. Heat olive oil and brown the onions.
2. Add lamb shanks and brown.
3. Add Shiraz and cook until it has evaporated. Place into a large casserole dish, add potatoes and mushrooms and cover with the tomato sauce.
4. Cook slowly in the oven at 150C for approximately 4 hours.