Two new additions to the Selaks Taste Collection range — luscious Pinot Gris and Berries & Cream Rosé — are just ripe for summer. The wines have been carefully crafted and will complement many a seasonal dish. Once again, the label designs are standouts.

Selaks Taste Collection Berries & Cream Rosé

Ripe juicy berry flavours on the palate with a light creamy finish — reminiscent of summertime strawberries cream. A delicate but mellow rosé from Hawke’s Bay.

Selaks Taste Collection Luscious Pinot Gris

Mouth-watering with rich fruit flavours, this wine has a fresh fruit mix of apples and pears with layers of melon, honey & spice.

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Great served with Selaks Taste Collection Berries & Cream Rosé.

3 cups good fish stock
1/2 teaspoon saffron threads
1 each: onion, large green capsicum
1 tablespoon each: olive oil, chopped garlic
1 1/2 cups long grain rice
2 large tomatoes, diced
24 scallops
200g skinned and boned salmon steak
salt and freshly ground black pepper to taste

Bring the stock to the boil. Combine the saffron with a 1/4 cup of the stock. Stand for a few minutes to infuse.

Dice the onion. Halve, seed and dice the capsicum.

Heat the oil in a large, non-stick frying pan. Add the onion and capsicum and cook, until soft. Add the garlic. Sprinkle the rice into the pan and stir-fry for 1 minute.

Add the remainder of the boiling stock, together with the tomatoes and saffron mixture. Bring to the boil, then reduce the heat. Cover and cook, without stirring, for about 12 minutes, until the rice has absorbed most of the stock.

Add the scallops and salmon to the rice and season with salt and pepper. Cover and steam for about five minutes, until the scallops and salmon are cooked. Serves 4. 


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