By Emeri De Bortoli
Feature recipe for April 2017

Emeri De Bortoli suggests using pine mushrooms when available for a wonderfully flavourful dish. Delicious with a glass or two of Windy Peak Pinot Noir.


  • butter
  • 1kg prawns, peeled
  • handful of fresh mushrooms
  • 2 garlic cloves, finely chopped
  • 2 tbsp parsley, chopped
  • ¾ cup white wine
  • freshly ground pepper
  • polenta (see recipe)

Sauté the prawns in a little butter with half the garlic and parsley. In a separate pan, sauté the mushrooms in butter with the remaining garlic and parsley and pour in half the white wine to each pan. Simmer for 1 minute until liquid is reduced. Season with freshly ground pepper. Serve with the grilled polenta.


  • sea salt, to taste
  • 1 cup polenta flour
  • 1 tsp nutmeg

Add a pinch of polenta flour to 3 cups of salted water and bring to the boil. Slowly sprinkle in the rest of the polenta, stirring constantly. Stir more vigorously as the polenta thickens, to ensure an even consistency. Add the nutmeg. Once all the polenta has been added, reduce the heat and simmer for 45 minutes, stirring constantly. The bottom of the saucepan becomes encrusted during the cooking and the polenta will begin to lift away from the base of the pan indicating that it is ready.

Turn it out onto a board then smooth it flat with the back of a knife. Once cold, cut into slices.

Heat a griddle plate, brush polenta slices with oil and grill on all sides until golden.

Serve with garlic mushrooms and prawns.


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