Summer vegetarian recipe and why we’re pairing it with Rose

As the weather warms up, you’d be hard pressed to go to any restaurant, bar or backyard bbq that isn’t dotted with glasses of pink-hued wine – our Summer favourite, Rosé! A deliciously refreshing wine, available in both dry and sweet varieties, it’s perfect as an aperitif or paired with seafood, vegetables, or cheese. If you’re looking for the perfect side to a backyard BBQ feast, this quick and easy Grilled Corn Two Ways recipe from Vegekit, is a must try.

Read on for this quick and easy summer vegetarian recipe and why our newest release, McGuigan Zero Rosé is the perfect wine pairing.

5 Reasons why Rosé is the drink of Summer

Light and delicate, Rosé (ro-say) is one of Australia’s fastest growing wine varietals. Read on for the 5 reasons we believe that Rose is the go-to drink this Summer.

It is the perfect wine for Summer BBQs

Summer BBQs are the ideal occasion for Rose. Light and refreshing, it’s the perfect drink to sip on in the summer sun with friends, whilst enjoying an array of BBQ food. McGuigan Rose is a provincial-style Rose so it’s a crisp, dry drop that goes down a treat in the heat.


It goes with a range of foods, or none at all

Did you know that Rose is made from red wine grapes? Most commonly, Pinot Noir, Malbec and Shiraz, making Rose a super versatile drop that goes with a range of meals. From BBQ chicken, to seafood, to goat’s cheese salad, to grilled corn, it’s a wine that pairs with all your favourite summer foods. At the same time it’s also the perfect aperitif – delicious on its own.


You can use it in cocktails

Rose can be used to make the perfect summer cocktail. Available in all price points, it’s not expensive so you don’t need to feel bad about adding to it with fruity, fizzy or floral mixers. Branch out from Frose and start getting creative in the kitchen. You can find some inspiration here.


You can get alcohol-free rose

No longer just an alcoholic drink, you can now have rose when you’re not drinking alcohol. Whether your designated driver or just having a break from alcohol after all the excitement of the festive season, McGuigan Zero Rose is the solution for you. It’s also lower in calories and lower in sugar, making it a better for you option! 


It’s pink!

As we mentioned above, Rose is produced from red wine grapes, getting its pink colour from the maceration process. This is when red grapes are juiced and left to soak (macerate) with their skins until the wine turns a subtle pink colour. The longer you leave it, the darker the wine which is why there is such a range of pinks – from pale blush to dark rose. Summer sun, friends, family and a delicious pink drink in hand – what could be better?

Win with McGuigan! $1000 Barbeques Galore Voucher Every Day for 60 Days

Now is the best time to try, as we’ve got an exciting promotion on where we are giving away 60 x $1,000 Barbeques Galore Vouchers for 60 days – that’s 1 x $1,000 voucher every day for 60 days! Need a new BBQ? Or looking to deck out your backyard with some new outdoor furniture? Simply buy any bottle of McGuigan Wines or McGuigan Zero from 1st January – 28th February, and upload your receipt to Every entry will be included in each of the draws, and you’re able to enter more than once, so get buying!


Vegetarian BBQ Recipe: Grilled Corn 2 Ways

Serves: 4

Prep Time: 5 mins

Cooking Time: 10 mins200910_AVL_SH24_1991

  • 4 corn cobs
  • 1 lime, cut into wedges

Spiced Lime and Coriander Corn

  • ⅓ cup melted coconut oil
  • 2 teaspoons sweet paprika (or smoked paprika, if you’d like an extra smoky barbecue hit!)
  • A pinch of cayenne pepper (optional)
  • 1 small bunch coriander, chopped

Elotes (Mexican Street-style Corn)

  • ⅓ cup melted coconut oil or dairy-free margarine
  • ¼ cup egg-free mayonnaise
  • ¼ –½ cup finely grated dairy-free cheese
  1. Heat your barbecue to medium-high.
  2. Remove the husks and silks from the corn, if desired. Place the cobs on the barbecue and cook, turning often, for 7–10 minutes, until the corn turns a deep golden colour, with a few charred patches.
  3. If you’re cooking your cobs with the husks on, lightly char them on the barbecue for 7–10 minutes, turning frequently, until nicely browned all over.
  4. For the spiced lime and coriander corn, brush the cooked cobs with the melted coconut oil, then sprinkle with the paprika, a pinch of salt and pepper, and the cayenne pepper, if using. Scatter the chopped coriander over and serve with lime wedges.
  5. For the ‘Elotes’ version, roll the cooked cobs in the melted coconut oil, then brush with mayo. Sprinkle with the cheese, and salt and pepper if desired. Serve with lime wedges.