Stu's wine pairing tip: Yarra Valley, Chardonnay
Why this pairing works: Light and creamy with bright citrus notes that echo the wine’s acidity. The Chardonnay’s texture matches the smooth ricotta, while its lemon and stone-fruit flavours bring the herbs to life.
Snack while you cook: A glass of Pinot Noir with a handful of salted almonds: simple, salty and the ultimate cooking snack.
The recipe
Photo & recipe from Love & Lemons
Prep time: 5 minutes
Cook time: None
Serves: 6–8 as an appetiser
Ingredients
For the whipped ricotta:
- 500 g fresh ricotta
- Zest and juice of 1 lemon
- 2 tbsp extra-virgin olive oil (+ extra to drizzle)
- 1 clove garlic, minced
- 2 tbsp fresh herbs (basil, parsley, or chives), finely chopped
- Sea salt and cracked black pepper
To serve
- Crackers or fresh crusty bread
Method
On the day
- Add ricotta, lemon zest and juice, olive oil, and garlic to a food processor. Blitz 1–2 minutes until smooth and fluffy.
- Transfer to a serving bowl and use the back of a spoon to swirl a shallow well in the centre.
- Drizzle with olive oil, scatter herbs on top, and season with salt and pepper.
- Serve with crackers or bread for dipping.
Finishing notes
Travels well and looks beautiful on the table. Serve chilled or at room temperature with a cold glass of Alkimi Yarra Valley Chardonnay — the acidity keeps each bite feeling fresh and bright.
