As chocolate prices go up, here’s how to serve better, for less.
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Good Friday: Fresh seafood and sparkling
For those who partake in a meat-free Good Friday, we’re going all in on seafood – think fish, calamari, prawns, scallops and obviously we need oysters (and maybe your mum’s potato salad sans the bacon). You’ll want to head down to the market bright and early to beat the rush.
Seafood deserves a sparkling wine, and we can’t go past Oakridge Ovata Chardonnay Pinot Noir NV for some serious bubbles under $25 (talk about a steal). The Yarra Valley sparkling is a blend of chardonnay and pinot noir. You can expect notes of Fuji apples, citrus and white florals, along with brioche and toast and some zippy acidity. Our seafood-sparkling combo is best served alongside your favourite people.
Good Friday: Fish and chips with an ale
If you’re a type-A personality (present) it’s highly likely you’ve put in your Good Friday fish and chip order the morning before, which means there’s time to pop into Dan’s and pick up a four-pack of Stone & Wood Pacific Ale. Whether you’re putting on a spread in front of the couch, setting up in the park or dodging the seagulls at the beach, the Pacific Ale will get the job done (it’s the OG for a reason).
Brewed with Aussie barley, wheat and Tassie Galaxy hops, the ale is full of tropical flavours. The team at Stone & Wood call it ‘Byron Bay in a bottle’. Those fresh notes of citrus, passionfruit and pineapple will cut right through the rich, oily batter of a flake, potato cakes and the chippies (just make sure there’s enough!). And if you’re making your fish and chips at home (we salute you), pour a splash of Pacific Ale into your batter mixture and thank us later.
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The hot cross bun pairing
If, like us, you’ve been eating hot cross buns since Boxing Day, then you know Easter weekend is when they take centre stage. Maybe you’ve been on a quest to try every version at the bougie bakeries, you might’ve had a go at making them yourself (FYI, the Beatrix Bakes recipe never disappoints), or perhaps you’re a fan of the sticky, supermarket buns. Regardless of where you’re securing your stash, hot crossies are the perfect brunch treat. The only question is: fresh, toasted or zapped in the microwave?
We’re serving up our spiced buns with the Mirabeau X Provence Rosé. It’s a rosé from the Côtes de Provence region in France and you can serve it up for less than 30 bucks (especialy if you’re a My Dan’s member). The citrus notes of grapefruit and orange match the peel and zest you find in your hot cross bun, while the rosé’s strawberry and jasmine notes meld with the cinnamon, allspice and nutmeg. All that’s left to do is slather on your butter (more is more here).
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Easter weekend lunch: Chicken rolls and a Spritz or chardy
Maybe you’re meeting your mates at the park this Easter to kick the footy, or maybe there are a lot of people in your family and a park hang just makes sense (less mess, less fuss and a playground for the kids). Whatever the reason, make Easter lunch a roast chicken – but portable. That’s right, we’re having hot chicken rolls. It’s up to you whether you make them at home and literally toss rolls at people, or whether you bring everything for a DIY station – chicken, lettuce, lots of mayo and don’t forget the stuffing.
Naturally, the esky is coming along, so we’re packing two of our ready-to-drink favourites – the Solbevi Limoncello Spritz and Elephant in the Room Chardonnay. Both come ready to crack (My Dan’s members, these are a steal at $5 – and often less – per can in a four-pack). The Solbevi is for anyone who loves an afternoon Spritz. It’s zesty, sweet, fizzy and totally on trend (also, your dad will love it, trust us), and it pairs perfectly with that chicken roll. If chardonnay is more your speed, then the convenient Elephant in the Room is for you. Expect flavours of peach, guava, melon and creamy vanilla from some time in oak, and serve your chicken roll slathered in butter and drenched in gravy.
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Easter Sunday dinner: Lamb and tempranillo
It’s likely that you’ve spent the weekend eating (as you should), but Sunday dinner is perhaps the main event (well, that and the Bulldogs vs Essendon game). It’s only right that we break out the lamb – rack, roast or slow-cooked, that’s up to you. Sides? We’re going all out – duck-fat roasted potatoes, honey-glazed carrots, green beans and roasted cauliflower with hazelnuts. We’ve never been shy about our love for a bagnum, especially when hosting a group, and for this dinner, we can’t go past tempranillo.
Pick up a bag of Running With Bulls Tempranillo (it’s 1.5L, or 16 standard drinks, so it’ll go around the group with ease). And if you’re looking for bang-for-back, this bagnum is $28 with a My Dan’s membership, making this a serious tempranillo for $1.75 a glass. It’s bursting with plush blackberries and blueberries, along with chocolate, anise and cedar. And because that bagnum keeps fresh longer than an open bottle, any leftover wine will also see you through steak and pasta nights for the rest of the month.
Easter Sunday dessert: The Hot Cross Bun cocktail
Dessert is obviously more chocolate, but for the adults? We’re backing our Hot Cross Bun cocktail as an instant hit. There’s a tiny bit of homework for this recipe, but it’s worth it. You'll need to make the hot cross bun syrup, which only takes minutes, but it does need three hours of steeping time before straining. You can store your syrup in an airtight container for up to two weeks, so you can absolutely make it ahead of time.
Once you’ve got your syrup, all you need is an egg (or cream) and your favourite whisky – we love Glenlivet’s iconic 12 Year Old Single Malt Scotch Whisky for its quality, all those notes of smoke and honey, and the fact that it comes in at under $80. The HCB cocktail is served ‘up’ (without ice), so to ensure the glass is nice and frosty, pop it in the freezer before you get shaking. Garnish with a cinnamon stick or if, like us, you’re a little OTT, we reckon a hot crossie will sit perfectly atop your glass.
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