Alalunga - Seabass in Pesto Sauce

Seabass in Basil Sauce

Mild, flaky seabass in a smooth herby sauce built from basil, olive oil and garlic. This one's elegant without trying too hard. Spoon it over warm couscous with a scatter of toasted pine nuts and you've got yourself a lovely little Mediterranean plate.

Wine pairing: A crisp Italian Gavi lifts the herby side with white flowers and citrus. Or grab a Margaret River Sauvignon Blanc for bright acidity and a bit of tropical fruit.

Alalunga, Basque Craft in Every Tin

Over in the Basque Country, tinning fish is treated like an actual craft, and Alalunga is one of the most respected conservas houses doing it. Everything's prepared by hand in small batches with sustainably caught fish, using methods passed down over generations. Founded by chef Xabier Urtasun, the whole operation runs on a cook's instinct: precise, generous, and full of flavour without ever going over the top.