January 29, 2017

Posted in Clare Valley, Online Wine Sales, Pinot Gris, Pinot Gris Matching, Recipe, Subscribe to our newsletter, white wine out of the fridge 10 minutes before serving, Wine, Wine Matching, Wines




At Ghost Wines, we deliver modern style, regionally-recognised premium wines with temperature sensitive labels at unbeatable prices.

Best Price Guaranteed

We provide premium quality wine at an affordable price. We do this by keeping the identities of our suppliers secret: Ghost. No retailing costs means the savings are passed onto you and we offer free shipping on all orders.

Temperature Sensitive Labels

Be confident you will always taste Ghost Wines at the optimum temperature thanks to our innovative Temperature Sensitive Labels. When the ghost turns PINK its ready to drink. 

Premium Taste

We know our wine is equal to or better than wine twice the price of ours. If you don't agree, we will give a full refund. Be sure to follow us on Facebook and Instagram and keep an eye on this website for exciting new offers.

Regionally-focused

We work with only the best winemakers and buy wine varieties that are renowned for that region.

Community-minded 

For every 12 pack of wine sold we donate a percentage of profits to charity. Register for our Newsletter to stay updated on our fundraising efforts. 


BBQ K.I. Sweep with spicy black beans and Ghost Clare Valley Pinot Gris

Angela catching KI Sweep

We caught these two sweep off Emu Bay, Kangaroo Island a day ago and brought them back to Adelaide with the perfect recipe in mind.  Since our Ghost Clare Valley Pinot Gris pairs beautifully with spicy dishes, we were determined to create a taste sensation for our lunch guests.  This recipe delivered that and more.  Our Pinot Gris provided the fresh, clean finish required to settle our taste-buds!

Serves 6

Ingredients:

  • 2 x whole K.I. Sweep (or substitute with any white-fleshed fish such as snapper or barramundi.  We don't recommend salmon or trout as their flavours will likely overpower the dish).
  • 50g finely sliced, fresh ginger
  • 4 cloves of smoked garlic, finely chopped
  • 4 tbsps of black beans, rinsed and drained
  • 1.5 tsps of dried chilli flakes (or use fresh chilli)
  • 1.5 tsps of palm sugar (or substitute with white sugar)
  • 4 spring onions cut into 10 cm lengths
  • 1/3 cup of mirin
  • 3 tbsps of light soy sauce
  • 2 tbsps of tamari
  • Extra spring onions finely chopped for garnish

Method:

  • Preheat BBQ grill to low.
  • Make 4 diagonal slits on each side of the fish.  Fill with the spring onion lengths.
KI Sweep prepared with spring onion and marinade
  • Place fish on alfoil lined with baking paper (ensuring sheets are long enough to be able to wrap around entire body of fish).
  • In a bowl, combine remaining ingredients (leaving out spring onion garnish).  Pour over fish and ensure mixture is poured into the slits.
KI sweep on alfoil with marinade
  • Tightly wrap the fish ensuring there is no way for air to escape.
  • Place on BBQ grill and cook for 30 minutes or until flesh of the fish is opaque.
  • Once cooked, carefully transfer to a platter and scatter garnish.
  • Serve with cooked rice and a generous glass of Ghost Clare Valley Pinot Gris.
BBQ KI sweep with spicy black beans and Ghost Clare Valley Pinot Gris

Enjoy!


Angela Harvey
Angela Harvey

Author