Award Winning Coast to Coals KingFish Cooking, Hastwell & Lightfoot with Fleurieu Food and Wine

Two courses, one fish, and two techniques you'll take home.

You'll arrive to a glass in hand on the deck, looking out over the vineyard, and then you'll get cooking. First the raw course, plated at your bench alongside Nick: kingfish crudo with pickled pigface, ribbon cucumber, finger lime and a Davidson plum dressing. You'll sit down and eat it while it's at its best, with a glass of McLaren Vale white from Hastwell and Lightfoot.

After that it's over to the hibachi grills, where you'll cook your own kingfish top loin over the coals and finish it with a desert lime and lemon myrtle compound butter