First Choice Liquor Market

Keep things fresh with seafood recipes and drinks to match

In Australia, we’re blessed with a huge array of fresh seafood. In the spirit of Easter indulgence, it’s time to get serious about how you serve up your ocean bounty. Join us as we look at luxurious ways to enjoy seafood and the best wines to match.

Chilli butter oysters and sauv blanc

It would be shellfish to buy a batch of fresh oysters and not share them with your friends and family. In this recipe, we’ve added a spicy twist to the ocean bounty that will impress at your next gathering.


Serves: 8

Prep time: 20 minutes

Cooking time: 5 minutes


  • 24 fresh oysters, shucked, shells reserved
  • 2 anchovies
  • 4 garlic cloves, coarsely chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sweet soy sauce
  • 1 ½ tablespoons hot chilli sauce
  • 250g butter, at room temperature
  • Rock salt, for serving
  • Lemon wedges, for serving


  1. Blend garlic, anchovies, sweet soy, chilli sauce, lemon zest and lemon juice in a blender until smooth.
  2. In a separate bowl whip the butter with a whisk for 10 minutes until pale. Combine with paste from step 1 and season with salt and pepper.
  3. Preheat grill to medium-high, spread oysters on a baking tray in their half shells. Add 1 tablespoon of the butter mix to each oyster and cook for 3 minutes, or until the butter melts and bubbles. Serve with a lemon wedge and additional melted butter on the side.

To drink: Choosy Beggars Semillon Sauvignon Blanc’s intense passionfruit and citrus flavours will complement the oysters and cut through the creamy butter.

Easy fish burgers and Riesling

Everyone loves a cheeky run to the fish and chip shop, but with this recipe, you won’t need to rely on takeaway to get your burger kick. Plus, it’s got the added bonus of an awesome wine pairing to elevate the meal from takeaway to deluxe dining.

Serves: 4

Prep time: 5 minutes

Cooking time: 15 minutes


  • 425g packet Coles Frozen Original Crumbed White Fish
  • 2/3 cup tartare sauce
  • 350g packet undressed coleslaw mix
  • 4 plain buns
  • 250g cherry tomatoes, thickly sliced


  1. Preheat oven to 220°C and cook fish for 15 minutes, turning occasionally. When cooked, slice each fillet in half.
  2. Place half the tartare sauce and the whole packet of coleslaw mix in a bowl and toss to combine.
  3. Top the bun bases with the dressed coleslaw. Add the cooked fish and sliced tomatoes to the buns and drizzle with remaining tartare.

To drink: The Crafty Punter Riesling is packed full of fresh lemon and lime flavours that create a heavenly match when paired with the delicate white fish.

Prawn cocktails and champagne

When kicking off a dinner party, you always want to make a strong first impression. Greeting your guests with a glass of French bubbles and a prawn cocktail is a great way to start things off and score an early win.

Serves: 8

Prep time: 10 minutes


  • 1kg cooked prawns, peeled, deveined, tails intact
  • 50g packet baby spinach
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 2 tablespoons basil, chopped
  • 2 lemons, thinly sliced


  1. Arrange prawns, spinach and lemon slices in serving bowls.
  2. Whisk together lemon juice, chopped basil and olive oil. Season with salt and pepper to taste. Drizzle over prawns before serving.

To drink: Fill champagne flutes with Henri Laurent Champagne NV for a pairing that adds an extra dimension to the already fancy appetiser.

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