Bubbles and salt are one of the oldest tricks in the pairing book, and this is that trick dressed for a warm afternoon. Golden squeaky haloumi off the grill, warm honey scented with native thyme, and a macadamia crumble for crunch. In the glass, a lively pét-nat with just enough bite to cut clean through it all.

The wine

Our Bull In A China Shop Pétillant Naturel is zesty and textured, with sour cherry and raspberry lifting over a lively bead. Pét-nat is bottled while the first ferment is still finishing, which gives it a fresher, more rustic sparkle than a traditional fizz. Think brisk, fruity and a little bit wild.

Why it works

Salty, fried cheese wants two things from a wine: acidity to reset the palate and bubbles to lift the richness. The pét-nat delivers both. Those fresh bubbles scrub away the fattiness of the haloumi between bites, while the wine's sour cherry and raspberry play off the floral sweetness of the thyme honey. The macadamia crumble adds a buttery crunch that the lively bead keeps light on its feet. Nothing sits heavy, and every mouthful arrives fresh.

The recipe

Grilled Haloumi with Native Thyme Honey and Macadamia Crumble

Serves 4 as a starter.

Ingredients

• 2 blocks haloumi (about 450 g total), sliced 1 cm thick
• 2 tablespoons (40 ml) olive oil
• 60 g honey
• 2 sprigs native thyme, leaves picked (regular thyme works well if native is hard to find)
• 60 g macadamias, roughly chopped
• zest of 1 lemon
• squeeze of lemon juice
• freshly cracked black pepper
• a handful of rocket or watercress, to serve (optional)

Method

1. Warm the honey gently with half the thyme leaves in a small saucepan for 2 minutes, then set aside to infuse.
2. Toast the macadamias in a dry pan over medium heat until golden, about 3 to 4 minutes. Roughly chop into a crumble and toss with the lemon zest and remaining thyme.
3. Pat the haloumi dry and brush with oil. Grill on a hot chargrill pan or barbecue for 1 to 2 minutes each side, until golden with clear grill marks.
4. Arrange the haloumi on a plate over a little rocket if using, drizzle with the warm thyme honey, and scatter over the macadamia crumble. Finish with lemon juice and cracked pepper. Serve straight away while warm.

At the table

Serve the pét-nat well chilled, and pour it as the haloumi hits the plate. This is food that waits for no one, and neither do the bubbles.