The ever-popular eye-catcher from the grill really makes a statement. The buttery, nutty taste of the Wagyu Tomahawk is intense and is further enhanced by grilling on the bone. Together with Bin 389 from Penfolds, it tastes like a little piece of heaven on earth. The wine is often referred to as Baby Grange because it is partly matured in the same barrels as the previous vintage of Grange.

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The best way to prepare the crispy fan potatoes is as follows: Wash the potatoes and use a wooden skewer to make a hole lengthwise in the bottom half of each. Use a fine blade to cut the potatoes at short intervals up to the skewer, then brush them with a little olive oil and salt them. Remove the skewer and grill the potatoes over an indirect heat. The lamb rack is both tasty and visually impressive. The dish can be finished with broccoli. We like the Astuto, a Bordeaux blend, with its ruby red color and aromas of ripe fruit with spicy balsamic notes.

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The principle of ceviche is simple. The raw pieces of fish are marinated in lime juice. The acid reacts to the fish like heat and cooks it. Kingfish, also known as yellowfin mackerel, is the king of fish in Japan. It has slightly mineral notes, which is why the combination with Summer in a Bottle will make your heart beat twice as fast. Perfect for a delicious snack on warmer days!

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Pata Negra spare ribs are slightly “thinner” than normal and therefore usually take a little less time than classic ribs. As always with barbecues: you don't work to time, but to feel. The meat is ready when it is ready. Sometimes this takes 3.5 hours and sometimes 5 hours. This barbecue spectacle is best rounded off with the Spanish Tierras de Cair. Made from old vines with minimal yields - for maximum expression. Deep, ripe, powerful, absolutely harmonious interplay of fruit, spice and wood.

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