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The article presents information on matching three specially devised seafood recipes with a gamut of wine, surprisingly not all whites. They are, butterflied sardines with ratatouille and yoghurt sauce, char-grilled kingfish with potatoes and peas and parsley and olive salsa and seafood laksa. In addition to that, the article presents information on steps for making these recipes. Australian Gourmet Traveller Wine contributor Kathy Snowball assembled three seafood recipes with wide-ranging flavours, delicate, meaty, spicy and one dish even incorporating the gutsy richness of ratatouille.