Sardine Lovers Lunch & Wine Pairing Experience

Move over, anchovies. It’s time for sardines to shine — and not just any sardines. We’re talking premium tinned seafood, matched with exceptional wines in a four-course lunch that proves these little fish deserve a big seat at the table.

Whether you’re already a conservas convert or sardine-curious, this tasting experience is all about bold flavours, thoughtful pairings, and a few surprises from the tin.

Here’s what we served — and how you can recreate it at home.

Course 1: José Gourmet Sardines in Azores Butter with Fresh Focaccia, Tomato & Lemon

Wine Pairing: Avant-Garde Albariño 2024 (Swan Valley, WA)

Why This Tin

José Gourmet’s sardines in Azorean butter are a rarity — rich, creamy, and made for warming. Heating the tin gently melts the butter into a golden, savoury sauce that’s perfect for mopping up with fresh focaccia.

Course 2: Berthe Truffle Sardine Breakfast Terrine

Wine Pairing: Domaine Gueguen Crémant Blanc de Noirs NV (Burgundy, France)

Recipe Inspiration: Brown Butter Sardine Omelette – Killing Thyme

Crossed with a Terrine recipe from one of my cookbooks.

Course 3: La Perle des Dieux Grilled Sardines with Five Berries, Lightly Spiced Salad

Wine Pairing: Future Perfect Riesling 2024 (Tasmania)

Recipe Inspiration: Urfa-spiced salad with lime, sardines, pepitas, and herbs, also from a cookbook.

Course 4: Cocagne Sardines with Lemon Pepper Pasta

Wine Pairing: Schmolzer & Brown Prêt-à-Blanc 2024 (King Valley, VIC)

Recipe Inspiration: Lemon Pepper Sardine Pasta – Killing Thyme

Dish Details

Simple but punchy: lemon zest, cracked pepper, good olive oil, and Cocagne’s skinless boneless sardines folded through pasta. The fish is silky and delicate — ideal for this fresh and zippy main.

We hope you enjoyed the event!