Is there anything that beats cooking and eating outdoors when the sun is shining?  South African wine producer, Graham Beck, is sharing the perfect bubble and more this summer, having partnered with food and travel blogger @cooksister, to bring recipes that stimulate the taste buds to the UK.  Each of these dishes makes an excellent pairing for Graham Beck's award-winning Non-Vintage (NV) sparkling wines.

Cooksister's recipe for the garden barbecue – or 'braai' in South Africa – is crispy and succulent Barbecued Salmon with Blood Oranges, served with capers and dill. 

 
As a South African herself, Cooksister knows all about a classic braai, as well as the fundamental differences between a barbecue and braai that only grill professionals might know. 

The braai fire, for example, remains lit throughout the braai event – even after the food is cooked – so that guests can congregate around after eating and spend the rest of the day or evening there.  Many South Africans braai at least once a week; on Sundays to chill out and on Christmas Day because it is special.  The opportunities to braai are endless.  Cutting through cultural and racial lines, braais are not reserved for warm weather like barbecues, and some South Africans even have indoor braai areas, for example in Cape Town where it is sometimes too windy to braai al fresco.  And whether it's breakfast, lunch, dinner or midnight, there's a braai taking place somewhere.  South Africans will even make their coffee and breakfast on a braai when in 'the bush'.  While Brits might be getting more adventurous with their barbecues, South Africans have pretty much nailed the grilling of anything as a tradition.  From the coiled boerewors (“farmer's sausage”) to local game meats, there is always an overabundance of meat and salads, complemented by the braaibroodjie, which is a much hyped and heroic toasted sandwich of cheese, onion and tomato.

The whole braai experience is incredibly social and this is where Graham Beck's Non Vintage wines come in.  Blended from multiple years, this wine style reflects the signature of the house.  Chardonnay and Pinot Noir are the main grapes of this Méthode Cap Classique production.

Affectionately dubbed the “President's Choice”, Graham Beck Brut NV was served at both Nelson Mandela's inauguration and to celebrate Barack Obama's presidential nomination. With a fine mousse, fresh lime and creamy complexity, this is a stylish aperitif and will add a South African twist to any British barbecue.

Graham Beck Rosé NV is an anytime, anywhere Cap Classique. Its pale silver-pink hue and elegant structure make it flirtatious and fun. With aromas of berry and cherry, and hints of fresh lavender and oyster shell, it is a versatile wine, perfect for every setting and occasion – especially with barbecued food such as Cooksister's salmon recipe.  Let's raise a glass to innovation, ingenuity, and the endless pursuit of the perfect bubble, taking the time to Celebrate What Matters.

Now in its second generation, Graham and Rhona Beck's son Antony leads the Graham Beck estate, remaining committed to producing authentic wines of quality, while focusing on upholding his parents' passion for community and the environment. Pieter Ferreira, affectionately known as 'Mr Bubbles' is their Cellarmaster.  

Graham Beck Brut NV and Graham Beck Rosé NV are RRP £15.99 each from Majestic, North South Wines and Simply Wines Direct.  Graham Beck Brut NV is also available from Waitrose.  For more information, visit www.grahambeck.com or join the conversation by following @grahambeckuk on Instagram.

Notes to Editors

For further information, please contact Rosamund Barton at R&R Teamwork via rosamund@randr.co.uk or 020 7384 1333.

Graham Beck Recipe: Barbecued salmon with blood oranges, capers and dill (serves 4 people)

In collaboration with @cooksister

Wine pairing: Graham Beck Brut NV and Graham Beck Rosé NV

Ingredients

• 4 salmon fillets (240-250g each) or 1 side of salmon - skin on
• 80g butter
• 1 small bunch of fresh dill, 2 tablespoons finely chopped and the rest as whole fronds
• 4 teaspoons capers, drained
• 2 tablespoons grated blood orange zest
• 2 blood oranges sliced into rounds, peel on
• salt and pepper
• olive oil

Method

1. OPTIONAL: Heat a ridged frying pan over high heat and brush the orange slices with olive oil. Fry the orange slices in batches, turning once, until there are char lines visible on both sides. Set aside.
2. Prepare a fire in your kettle barbecue - you will need 15-20 charcoal briquettes. When they are mostly grey and ashed over, spread them evenly under the centre of the grill and close the barbecue lid, leaving the top and bottom vents open. Give the barbecue about 10 minutes to get to 150-180°C.
3. While the barbecue is heating up, lightly oil a large foil roasting dish, big enough to accommodate the fish in a single layer. Lay the fish skin side down in the oiled roasting dish and season lightly with salt and pepper.
4. Melt the butter, capers, chopped dill and zest together until the butter is just melted. Mix well and add a good grind of black pepper.
5. Tuck the orange slices and half the remaining whole dill fronds around and under the fish (reserve the rest of the dill for garnish). Baste the fish liberally with the seasoned butter and place the roasting dish uncovered on the barbecue grill directly above the charcoal.
6. Close the lid and leave to cook for 15 minutes. Try not to open the lid during cooking as this will cause the temperature to drop.
7. After 15 minutes, check the thickest part of the fish to see if it is done (it should flake easily with a fork).
8. Once the salmon is done, carefully lift it off the skin using an egg lifter or fish server and serve decorated with the orange slices and the remaining dill fronds.