Recipes

Broiled sea bass over Asiago risotto with a roasted carrot and parsnip puree, paired with Sunstone 2019 Sauvignon

Falafels of chickpeas and soybeans with lemon zest, mint and cilantro, rolled in sesame and fried. Pairs with

Roasted fennel and sugar pumpkin over bitter greens with a spiced pumpkin, orange and yogurt vinaigrette. Pairs with

A roasting chicken with blue cheese butter under the skin and an apple, shallot, celery and thyme stuffing.

Black sea bass sauteed golden and served over a mustard curry of onion, tomato, curry leaves and chile.

A simple nine-ingredient steamed persimmon pudding cake, served with hard sauce or whipped cream alongside Sunstone 2019 Symphonie

Lamb shoulder rubbed with a green olive and fennel tapenade and slow-cooked in a port and stock reduction.

Roasted Cornish game hens with a blackberry, thyme and red wine pan sauce that you can make a