Garlic and garfish over coals

Chef Ryan Squires is known for his fine dining food in Brisbane at his restaurant, Esquire. But today he shows us how he likes to cook at home, sharing a simple fish recipe using his favourite cooking tool the Hibachi Japanese barbecue. "When fish is done this simply, the only option is a light, bright white wine that sings out freshness with its acid zing and citrus tang. Although this dish uses a Japanese cooking technique, I’m going to head to McLaren Vale, where fresh food and Mediterranean-style wines happily live side by side. Vermentino, most famously from Sardinia, has found a home there and the crisp, no-nonsense acidity and ripe citrus are the perfect match for this beautiful fish dish. A refreshing white, like this Oliver’s Taranga Vermentino, alongside fresh fish has got to be one of life’s great pleasures." - Dan Coward