“The Bellini, traditionally a Venetian drink of white peach and prosecco, gets an indigenous promotion here – the Australian nectarine season is short on time, but huge on flavour,” says Philips. “Make the most of it at your next barbecue. You can pass the nectarines through a mouli if you have one, which is a specification in the original Bellini recipe from Harry’s Bar to minimise oxidation.” Makes 1.5 litres.

Ingredients

500 ml fino Sherry (see note)

750 ml dry sparkling wine

Bellini base

2 large ripe yellow nectarines, stones removed, coarsely chopped

50 ml lemon juice

55 gm (¼ cup) caster sugar

Method

Main

1.For Bellini base, blend nectarines, lemon and sugar in a blender until smooth, adding a little water to thin if necessary to a thick sauce consistency. Refrigerate until required.

2.To serve, pour 30ml Fino solera into chilled Champagne coupes, add 30ml Bellini base and top with sparkling wine (about 60ml each).

Tim Philips

Recipe / styling by Lisa Featherby