The Red Gurnard is a very versatile white flesh fish with a delicate flavour. It can be prepared in many different ways however the preparation should enhance and accentuate the delicate flavour. The best cooking methods are grilling and barbecuing, poaching, shallow frying, baking and steaming. Verdelho or young Semillons from New South Wales, or lightly wooded Chardonnays accompany Red Gurnard very well. With the Red Gurnard on ratatouille, more strongly flavoured wines such as oaked Chardonnay or Victorian Marsanne are better suited.