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Pinot Noir

2011 Toolangi Pinot Noir

Moorilla MONA
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Moorilla MONA

Tasmania Wine Region Treasure Island


Food & wine matching

Food and Wine Match and Recipe of the Month September 2012

Fish with Roasted Vegetables and Haloumi matched with
2008 Point Leo Road Lagrein

by Caroline Colton

Ingredients (serves 4)

Olive oil

4 Jewfish (Mulloway) fillets (or other thick firm white fish)

1 large red capsicum

1 medium eggplant (aubergine)

2 zucchini

4 stems of cherry tomatoes

Haloumi cheese

2 dessert spoons of capers



Tomato Sauce

Olive oil

2 teaspoons of dried oregano

1 finely chopped medium onion

1 teaspoons white wine vinegar

2 teaspoons tomato paste

5 peeled and chopped tomatoes

cup Lagrein wine



Heat oil in heavy fry pan.

Add dried Oregano and cook for 2 minutes

Add onion - cook until transparent

Add white wine vinegar and continue cooking for 2 minutes

Add tomato and tomato paste cook 3 minutes

Add Lagrein turn heat down after 2 minutes and cook slowly




  1. Prepare vegetables for roasting: cut zuchini into ribbons; slice eggplant into rounds 5mm thick and salt and leave to sweat for 30 minutes; roast capsicum whole and cut into quarters and de-seed after cooking, Remove any leaves from cherry tomato sprigs.Oil metal tray and wipe eggplant and zuchinni with olive oil. Place all vegetables in tray and sprinkle with lemon thyme into the oven 160 and cook slowly. Remove each vegetable as they become cooked and keep warm.
  2. Cook fish
    Heat oil in a heavy based frying pan and quickley fry both sides of the fish. Remove fish, turn heat down and place thinly cut lemon in pan then place fish on top of lemon with skin side up. Add a touch of water to the pan and the fish will poach slowly on top of the lemon.
  3. Cook Haloumi cheese. Take 2 dessert spoons of capers dry on paper towel. Fry in oil until crispy. Set aside. Slice 4 pieces of cheese cook in the caper oil until browned on both sides. Set aside keep warm.
  4. Serve. Spoon tomato sauce onto plate, place fish fillets on top, then the haloumi cheese, capsicum, eggplant and then top with zuchini ribbons. Place roasted tomato sprig on the side. Spinkle with fried capers and finely chopped parsley.

To serve

  1. Serve with crusty bread.


Note: I have also prepared this dish substituting fish for roasted lamb backstrap.


Wine to match: 2008 Point Leo Road Lagrein

Wine Tasting Notes

Point Leo Road

2008 Point Leo Road Lagrein
Region: Mornington Peninsula, Victoria

Point Leo Road's 2008 vintage is a rich, medium bodied, dry wine with blackberries, dark plums and a hint of fennel with subtle, toasted oak. It has well structured tannins with lingering savoury and spice notes. It is a dark cherry- red colour with a crimson hue and shows good viscosity.

Recipe: Caroline Colton (Wine Diva)

Tasting notes: Point Leo Road

web: Point Leo Road














Recipe © Caroline Colton 2012

Wine Diva Recipe of the Month September 2012