SUMMER 2026 ༠ 21
PHOTOS: JINOMONO MEDIA ON UNSPLASH (FISH),  
ASTURIO CANTABRIO, CC BY-SA 4.0 (KOSHU WINE)
SOUTH AFRICA
 
Cape Malay Curry & Steen 
(Chenin Blanc)
Cultural and culinary harmony defines 
the pairing of Cape Malay curry and 
Chenin Blanc (Steen). This aromatic 
Cape Town curry is prized for its mild 
heat and subtle sweetness, flavoured 
with cinnamon, ginger, and often dried 
apricots. It is traditionally served with 
geelrys (turmeric rice with raisins), 
fresh sambals, and fruit chutney. The 
dried fruit used in the curry’s base 
perfectly mirrors the distinct stone 
fruit and apricot aromas characteristic 
of South African Steen, making it a 
perfect pairing.
♥ hayesandjarvis.co.uk/south-africa
AUSTRALIA  
 
Lamb & Barossa Valley Shiraz
In Australia, few things beat the simple pairing of grilled 
lamb and Barossa Valley Shiraz. Whether served as roasted 
chops or cutlets, the meat’s earthy, savoury flavour pairs 
naturally with a full-bodied red. Barossa Shiraz, known  
for its dark fruit and hints of mint or pepper, holds its  
own against the lamb's depth, making for an easy,  
well-matched combination.
♥ hayesandjarvis.co.uk/australia
JAPAN
 
Grilled Ayu (Sweetfish) & Koshu
In Japan’s mountain regions, ayu (sweetfish) is caught from clear rivers and simply 
grilled with salt. Its delicate flavour is well suited to Koshu, a light white wine from 
Yamanashi near Mount Fuji. The wine’s clean, subtle citrus notes complement the 
fish without overwhelming it, making this a pairing reflecting the quiet simplicity 
of the Japanese countryside.
♥ hayesandjarvis.co.uk/japan
Grilled lamb chop and Shiraz
Barossa Valley vineyards
Sweetfish on the grill 
Cape Malay 
curry and rice
Koshu wine

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