the beachhouse wines
The Beachhouse Lifestyle

Sea, sun and good vibes – here’s what we’re eating and drinking this summer

It’s time for long, lazy, sun-drenched lunches on seaside patios everywhere, it’s the summer and we can’t wait to whip up something deliciously scrumptious to enjoy with the beachhouse wines – the ultimate accompaniments for al fresco living. Here are two awesome food and wine match-ups guaranteed to bring some chill to any beach-inspired summer celebration.

Flaming fish tacos

A fiery Mexican flavour makes this summer crowd pleaser stand out. Remember to use a sustainable fish in season for these spicy tacos. If it’s on SASSI’s green list, you can eat it with a clear conscience.

Ingredients (serves 4):

600 g firm white fish fillets, like hake or monkfish

1 teaspoon chilli powder

1 teaspoon hot smoked paprika

2 cloves crushed garlic

handful chopped coriander

salt and pepper to taste

taco shells


Coat fish with flour, garlic and spices and fry in oil in a large pan over medium heat for 2-3 minutes each side. Heat taco shells according to instructions and assemble with fish. Serve the fish tacos with grilled pineapple, guacamole and a slaw of purple and green cabbage mixed with sour cream and lemon juice.

Wine suggestion: the beachhouse Rosé with its gorgeous berry flavours and hint of residual sweetness will temper the heat of this dish nicely.

Seared yellowtail with citrus-soy sauce

Searing locks in the sweet, mild flavour of this tasty fish, which is also green-listed, and keeps its plump flesh deliciously moist.

Ingredients (serves 4):

4 large yellowtail fillets

sesame oil for frying

1 cup orange juice

2 tablespoons soy sauce

1 tablespoon butter

salt and pepper to taste


In a large non-stick skillet, heat oil over high heat until hot but not smoking. Sear yellowtail fillets on both sides for 1 minute. Transfer the yellowtail to a dish, let rest for 1 minute and cut into thick slices. To make the sauce, reduce the orange juice in a small pot for 15-20 minutes. Add the soy sauce and swirl in the butter. Drizzle over fish and serve on a bed of rocket and orange segments.

Wine suggestion: the beachhouse Sauvignon Blanc has a fresh acidity and lively tropical fruit followed by a gentle wave of citrus, which echo the flavours of the fish and sauce nicely.