Paul Hogan encapsulated the image of friendly, welcoming Aussies in the commercial where he exhorted us to visit Australia, saying he'd 'slip an extra shrimp on the barbie'. Australians are barbecue experts, although, rather than shrimp, they're more likely to cook lamb chops, sausages and other carnivorous delights.
Barbecued shrimps are delicious but not easy to get right. The marinade can vary but should contain as little oil as possible, which will reduce flare-ups that would leave a burned taste and obliterate the shrimp's succulence. The best wine to serve with barbecued shrimp should be versatile, with a wide flavour range.
Vernaccia San Gimignano 2005, Capineto, Italy
Aussies - and others - might not be able to pronounce this long Italian name, but they will eagerly down a few gulps of this excellent, dry white that cleanses the palate and wakens the taste buds. It's not intended to be sophisticated but it's satisfying and delivers honest, wholesome flavours. There's freshness, with almonds and floral high notes, and it has no oak. It's the perfect match to the deep-sea freshness of barbecued prawns, and also goes well with grilled vegetables and a veal chop.
Available for HK$108 from Kedington (tel: 2898 9323)
Hugel Gewurztraminer 2006, Alsace, France