Rosé calls for something fresh, bright and a little indulgent—so we’ve kept things simple with this prawn baguette that lets the ingredients (and the wine) do the talking. Light, citrusy and just a touch rich, it’s the kind of effortless pairing that works from long lunches through to late afternoons. Best enjoyed with a chilled glass of David Hook Rosé.
Ingredients
½ cup (chilli) mayonnaise
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
Cooked school prawns, shelled
Sourdough baguette(s)
Baby rocket leaves, trimmed
Method
- In a small bowl, combine the mayonnaise, lemon rind and lemon juice. Whisk until smooth.
- Slice the baguette(s) and generously spread with the lemon mayonnaise.
- Layer with baby rocket, then top with prawns.
- Serve immediately with a glass of David Hook Rosé.
