Sausage sizzle

Mark — something from the Bitter + Bold fridge. “The bitterness of a West Coast IPA or a Cali IPA will be refreshing when you’re standing next to a BBQ and will go wonderfully with a fatty pork sausage. If you’re tucking into one of the new lamb sausages from Steak Out Butchery then give something with a little more malt, like a Red IPA, a go.”

Kate — a light, fruity red. “The acidity of a light-bodied red like Gamay or Pinot Noir will cut through the fat of the sausage while still being a refreshing palate cleanser between bites, and the bright, juicy red fruit character pairs well with herbs, spices, and sauces.”

Grilled fish with mango salsa

Mark — the toilet. “I have a seafood allergy, so I wouldn’t touch this pairing with a barge pole. However, if that wasn’t the case, one of the fun Saisons from the Wild and Tart fridge would be the go.”

Kate — Grenache Blanc. “The medium-bodied, creamy texture and tangy, herbaceous notes of Grenache Blanc play nicely with both white fish and any fruity accompaniments.”

Pavlova with passionfruit

Mark — Whisky in Isolation ‘Good Things’ or Bellarine Legacy Liqueur. “A triple-distilled Australian whisky made with Launceston Distillery, this whisky has big lolly notes that will perfectly complement the sweetness of the meringue. For those that want something a little more dessert-y, the Legacy Liqueur is a Lemon Myrtle and Orange Gin blended with Botrytis Semillon — a real treat. Delicate and a bit boozy with tropical notes, it’ll go beautifully with the pav — I’ve even been tempted to pour a little over the dish too!”

Kate — off-dry or late-harvest Riesling. “Delicate meringue needs an equal-or-more-luscious beverage pairing to keep things sweet. A bright, honeyed Riesling emphasises all of the delightful tropical fruit flavours.”