For the active relaxers, we’ll provide beautifully crafted recipes and food pairings to elevate your culinary adventures. Imagine enjoying a fresh barbequed snapper alongside a chilled Cloudy Bay Sauvignon Blanc, its bright acidity and citrus notes perfectly complementing the flavours of the ocean. Whether you’re grilling fish or preparing a light summer salad, Cloudy Bay Sauvignon Blanc enhances every bite.

Though some friends take the lead in the kitchen, there’s always a role for others to help set the scene. Draw inspiration from nature around you to create stunning tablescapes that invite relaxation. Next time you want to take charge, try our grilled fish recipe, paired beautifully with a glass of Cloudy Bay Sauvignon Blanc to impress your friends and elevate your meal. Cheers to a summer filled with good company and great wine.

Barbecued Snapper with Caper Gremolata

Serves 6 / Prep 20 minutes / Cook 20 minutes

To barbecue whole fish directly on a grill, you need a very clean barbecue and plenty of spray oil or you will get a bit of sticking. This will not affect the flavour, but if you want to keep the skin from sticking you can use an oiled tray, tin foil, a fish basket or a layer of woody herbs such as wild fennel stalks or rosemary to keep the fish from directly touching the barbecue. 

Method

1. Set aside a couple of sprigs of parsley for stuffing the fish.
2. To make the caper gremolata, finely chop the remaining parsley, garlic, and capers and mix in a bowl. 
3. Zest 2 of the lemon finely and add to the bowl with a good sprinkle of salt and pepper and set aside. 
4. Place the snapper on a plate and make 3 slashes in the skin and through the flesh on both sides.
5. Slice one of the zested lemons and use to stuff the cavity of the fish along with the reserved parsley, fennel slices and fennel tops or wild fennel. 
6. Spoon about a third of the gremolata into a separate bowl and mix in the olive oil. Smear over both sides of the fish. 
7. Spray your covered barbecue grill well with oil then heat to a medium/ high heat.
8. Barbecue the fish, covered for about 8-12 minutes per side, checking in the slashes to see if the flesh is opaque and cooked through.
9. Cut the remaining lemons in half and barbecue alongside your fish until nice and golden.
10. Transfer the fish from the barbecue to a plate and serve scattered with the remaining gremolata and squeeze over the barbecued lemon.
11. Enjoy with a glass of Cloudy Bay Sauvignon Blanc! 

Tablescaping

If you’re the type who loves to set the mood for the evening, why not take the lead with your tablescape?

Draw inspiration from nature, incorporating shades of green, the blue of the ocean, and the warmth of summer sunshine. Small touches, like wildflowers at each place setting, can enhance your theme, while a stunning centrepiece can serve as a focal point to impress your guests.

We love hosting outdoors whenever possible, so savour those warm summer evenings with a glass of Cloudy Bay and good company!

Taking stock is also important, especially when spending time with friends as quality time together becomes few and far between, as our busy adult lives get busier. So, during the evening, we encourage our friends to:

• Talk about their peaks and valleys
• Say one thing they're looking forward to
• Discuss something they've learned this month

For more delicious recipes and inspiration for your next summer gathering with friends, view the journal page below.