This is a great example of one of those easy crowd pleasers. Just make sure no one eats the greaseproof bag – I’ve seen it happen once or twice. The success of this dish lies with the flavour of the spaghetti. Because it’s not quite cooked when it goes into the bag, the spaghetti takes on the flavour of the other ingredients – notably, the wine and the juice from the clams. By the time the parcels come out of the oven, the ingredients will have combined beautifully but still have plenty of texture.

The recipe uses agritti, which is a type of marsh grass. It is not essential to the dish, but it does complement it – have a hunt around the fresh-food markets.

This recipe calls for a fair lug of wine, so it’s important to use something good. Our Wakefield Shiraz works perfectly.

This recipe calls for a fair lug of wine, so it’s important to use something good. Our Wakefield Shiraz works perfectly.

This is a great example of one of those easy crowd pleasers. Just make sure no one eats the greaseproof bag – I’ve seen it happen once or twice. The success of this dish lies with the flavour of the spaghetti. Because it’s not quite cooked when it goes into the bag, the spaghetti takes on the flavour of the other ingredients – notably, the wine and the juice from the clams. By the time the parcels come out of the oven, the ingredients will have combined beautifully but still have plenty of texture.

The recipe uses agritti, which is a type of marsh grass. It is not essential to the dish, but it does complement it – have a hunt around the fresh-food markets.

Head chef at Sydney’s three hatted restaurant, est, Peter is one of the best in the business - who also clearly knows at thing or two about his wine. Peter has created a mouthwatering sorbet recipe using the  Wakefield Riesling, for anyone to try at home.

For the est website click here or for booking enquires phone +61 2 9240 3000.