This week our Wine Connoisseur samples a Hannah Rosé 2012 and recommends a hot, spicy Indian meal and a Deakin Estate Moscato 2012 which he particularly liked with a dessert of avocado, chocolate and lime.
Celery can be pretty boring, normally we just take a stalk and crunch on it cold. He's a dish that spices up the humble celery. Serve it as a main or consider it as a side dish. Serves 6-8.
A tasty, tender beef dish with the flavours enhanced by the wine and spices. Serve your Beef In Red Wine with a helping of Cauliflower and Broccoli and Scalloped Potatoes. Serves 4.
Continuing our BBQ theme, spice up that barbecued chicken with a touch of southern flavour by lavishly basting it in our St Louis style sauce. Serve up with a tossed Greek salad.
This week our Wine Connoisseur talks about the joy of a good Port on the palate & reviews a BlackJack Block 6 Shiraz 2010 and how it compliments slowly cooked tasty lamb shanks.
Eggplants are the perfect vegetable to serve up cooked in their own purple skin. They make for a attractive dish. We stuff our eggplants with a balanced mix of flavours and serve straight from the oven with a sprig of parsley. Serves 6.
This week our Wine Connoisseur samples a Logan Chardonnay 2011 with it's complex mix of spices, nuts, dried fruits and citrus peel and a Amberley Estate Merlot 2011 with its rich ripe plum flavours and firm tannins.
A summer activity loved by Aussies is the barbeque, so, following on from last week, and to complement that dish, is our Buttermilk Lamb Kebab recipe for a bit of zing and freshness. Serves 4.
This week our Wine Connoisseur samples a McLaren Vale Tintara Shiraz 2009, one to have with a sumptuous rack-of-lamb and a Brookland Valley Estate Chardonnay 2011 to go well with scallops browned in butter.
With summer just around the corner salads are definitely in the menu. Our Raw Mushroom Salad is so easy to make and can be served up at your next barbeque. Flavoursome dish for the weight conscious. Serves 6-8.
This week our Wine Connoisseur samples a Z*D Blanc de Blancs 2008 that goes wonderfully with oyster starters and grilled lobster and a New Zealand Giesen Estate Merlot 2010 imbibed with lamb shanks smothered in rosemary gravy.
A simple and easy to make pastry. Our Pineapple Butter Pie makes for a complementary dessert a quick snack with a cup of tea. Enjoy the sweet pineapple taste.
This week our Wine Connoisseur samples a Good Catholic Girl Teresa Riesling 2012, perfect with seafood & a Spanish Vionta's Albarino best drunk with grilled green-lipped mussels topped with parsley butter.
Yes, you can always wander down to your local supermarket and buy them off-the-shelf but where's the fun in that. Try our simple Ginger Snap Biscuits recipe and taste them just how your mum once made them.
This week our Wine Connoisseur samples a Houghton's White Classic from Western Australia's Swan Valley and a Kurtz Family Vineyards' Boundary Row 2009 Shiraz.
Serve your Spaghetti With Eggs garnished with a sprig of parsley and a sprinkling of Parmesan cheese. Get the freshest eggs you can, ideally from the farm yard, and you'll be amazed by the taste. Serves four.
This week our Wine Connoisseur reviews a Banjo's Run Sauvignon Blanc 2011 which is one one to enjoy with Thai food and an Arrogant Frog Croak Rotie Shiraz 2011, an affordable drop from France's Languedoc region.
This week our Wine Connoisseur reviews the latest edition of Rob Geddes' Australian Wine Vintages 2013 Annual at the same time as he samples a drop of the Taittinger Millesime 2004 Champagne.
This is Quiche dish can be served hot or cold. If hot, cut into wedges and serve up with a side dish of hearty vegetables. Or eat it straight from the fridge to fill that hole in the tummy.
This week our Wine Connoisseur samples an Owl & Pussycat Sauvignon Blanc 2011, which, he claims, goes down well with a tomato-based pasta sauce dish & a Climbing Merlot 2010 which, he says, for optiminal taste, be put aside until around 2016.
This distinctly coloured dish should be eaten hot with a dollop of sour cream and a small sprinkle of finely chopped dill added to each serve. Beetroot Soup is something a little different to serve as your first course. Serves 6-8.
This week our Wine Connoisseur samples a Arrogant Frog Ribet Red from the Languedoc Region in the south of France and a Campbells Moscato 2012 from Victoria's Rutherglen region.
If you are counting your calories then this Tuna & Celery Casserole dish is a great way to help meet your objective. Easy to prepare with healthy ingredients. Be ready to eat in 30 minutes. Serves four to six.
What happens when you engage three leading winemakers renowned for their Shiraz, give them 10 tonnes of fruit and 30 new oak barrels for each and a free hand to produce an ultra-premium drop?
This hearty dish will be savoured by the whole family. Enjoy your Italian Beef Casserole as a winter feast and sop up the sauce with chunky pieces of warmed Ciabatta bread. Serves six.
This week our Wine Connoisseur samples a Boundary Row GSM (Grenache Shiraz Mataro) 2008 from the Barossa Valley's Kurtz Family Vineyards & a Domaine Chandon Sauvignon Blanc 2011 from fruit grown in the Strathbogie Ranges and Goulburn Valley.
Prior to serving your Greek Salad pour on a liberal amount of the olive oil and lemon juice dressing and toss lightly. A refreshing Southern Mediterranean side dish to accompany the main course. Serves six.
This week our Wine Connoisseur samples a Mandala Shiraz 2010, best drunk with a lamb-based Shepherd's Pie and a Rymill Coonawarra Cabernet Sauvignon 2010 which is described as a steak-lover's delight.
Fancy yourself a pie maker. Well, here's a recipe that's easy and quick to make and will satisfy your pie making ambitions. Serve hot or cold our Vegetable Pie is a dish for any occasion. Serves 4-6.
This week our Wine Connoisseur samples a 20th Anniversary Black Label Reserve Shiraz Cabernet Sauvignon from the Hunter Valley's McGuigan Wines and 2012 Tim Adams Pinot Gris from the Clare Valley.
Stuffed Cabbage is the perfect Vegetarian dish for that cold winters night. Dressed with a delicious sauteed sauce, it's best eaten with a nice glass of wine. Serves 4-6.
This week our Wine Connoisseur samples a 2010 Blackjack Cabernet Merlot with its hints of chocolate on the nose and a New Zealand Lindauer SR Brut Cuvee which was found to be unexpectedly Champagne-like.
Lamb & Mushroom Casserole makes for a hearty winters meal. Served up with chunky pieces of ciabatta Italian white bread and a glass of Cabernet Sauvignon you will end the meal sated and contented.
This week our Wine Connoisseur savours on his palate a 2010 Weemala Merlot, a fine tipple with a beef stew, and a 2011 Banjos Run Pinot Gris, a perfect complement with Asia seafood.
This Berries With Burnt Cream (or Creme Brulee) dessert should be served the moment it is ready straight out of the oven. It is delicious accompanied by dessert biscuits and mint leaves. Serves four.
There are those who simply know nothing about Sherry, others who link it to little old ladies in darkened sitting rooms, and others who think it the choice of those who drink from brown paper bags.
Spaghetti is such a versatile food and can be prepared in so many ways. Chablis Spaghetti Beef is one variation and is basically a easy and quick to prepare distinctly flavoured spaghetti casserole. Serve it up with a glass of dry white wine.
This week our Wine Connoisseur samples a 2009 Estate Cabernet Sauvignon which reveals a vibrant blood plum and mulberry fruit taste & a 2010 Bobbie Burns Shiraz with fresh cassis and blackcurrant flavours.
This is a basic easy to make chocolate cake, hence the name Simplicity. Serve topped with chocolate icing and a sprinkle of crushed walnuts (or sprinkles for the kids) and enjoy with a hot cocoa.
According to our Wine Connoisseur this weeks our Watervale Riesling 2012 would go down well with fresh oysters and the Blue Pyrenees' Estate Red 2008 would complement a steak & kidney pie.
Tomatoes and Mushrooms make an excellent combination of colour and taste. Serve them as they are as a quick snack or spread on toasted whole-grained bread and, with an egg on the side, serve for breakfast. Serves 4-6.
This week we feature a Hunter Valley Special Reserve Ripasso 2009 with a juicy berry and spicy pepper flavour and, also from the Hunter Valley, a Tempus Two Verdelho 2011.
Zucchini Casserole is a stand alone dish best served hot. Zucchini fruit is low in calories and contains useful amounts of fol ate, potassium, vitamin A and manganese. Serves 4-6.
This week our Wine Connoisseur delights his palate with an Adelaide Hills Wicks Estate Cabernet Sauvignon 2010 and a Marques de Riscal Tinto Reserva 2006 from Spain.
Our wines this week, a Banjos Run Cabernet Merlot 2009 & Usual Suspects McLaren Vale Shiraz 2010, are best enjoyed with a winter-time beef dish and a hearty Spaghetti Bolognaise respectively.
Your Baked Rice Pudding looks impressive but is so simple to make. Serve hot from the oven topped with sliced strawberry for colour contrast. Makes for a great and tasty dessert.
Our Wine Connoisseur declares that the Apple Tree Flat Merlot is a good drop to have with a lamb-based Shepherd's Pie and the Lerida Estate's Pinot Grigio to go with a pasta alfredo.
Serve your Thai Prawn Soup garnished with a scattering of chopped parsley and lemon leaves. Typical Thai dish with that tangy after taste. The ideal precurser to your Asian meal.
Our wine this week is a Dopff au Moulin Pinot Blanc 2010 that goes well with a Quiche Lorraine and a Zeppelin Barossa Valley Shiraz 2009 to enjoy with most grilled meats.
A Terrine is French in origin and can be made of various meat types. We have chosen Pork & Veal. Eat it cold with a side serve of seasonal vegetables. Serves eight.
This week our Wine Connoisseur samples a Reserve Cabernet Malbec 2008 & Rymill Coonawarra Sauvignon Blanc 2011. One ideal with osso bucco the other with pasta.
Rice with Mushrooms is a hearty steaming dish flavoured with Parmesan cheese. Sprinkled with chives to bring out the colour, it will warm you from the inside out on a winters day. Serves six.
Our Wine Connoisseur reviews a wine which is a marvellous match for spicy Asian dishes and another which can be enjoyed with pork cutlets and apple and date relish.
Serve your Rice with spinach hot, sprinkled with melted Parmesan cheese. This ideal vegetarian dish makes for a filling brunch on a cold winters mid morning. Serves four.
Lentils cook quickly and are high in fiber, iron, thiamine, phosphorus, and manganese as well as being gentle on the pocket, so this is the perfect filling dish high in nutritional value. Serves six.
Winemaker Andrew Margan has created a great food wine in this 2010, a drop that's medium-bodied with earthy beetroot, bitter cherries and spice dominating the nose and palate.
Cut this very easy and delightful Greek style vegitarian dish into six wedges and serve hot or cold. Makes a great Sunday breakfast or eat as a snack if you're feeling peckish.
MacGowan likes his wine and he likes his steak, and for ten years he's been partnering that steak with a Cabernet Sauvignon he says he created as the first single varietal Australian red to specifically enjoy with steak.
Our Rice with Vegetables is a light, easy to make vegetarian dish which serves 4 people. Serve hot sprinkled with Parmesan cheese to enhance the flavour.
Tintilla’s vines are quite low-yielding, and thus this wine has nicely concentrated berry fruit flavours. Linger with it over a long and relaxing meal.
Our Baked Chick Pea is a light, easy to make vegatarian dish to serve 4-6 people and is chocka-block with fibre. Best served with a refreshing white wine.
Companies are resurrecting this inherently Aussie drink, with Blue Pyrenees in Western Victoria recently releasing a non-vintage Sparkling Shiraz that’s a truly class act.
Serve your Beef Stroganoff garnished with a few sprigs of parsley and with a side serve of Fettuccine al dente. Ideally eaten with a nice bold Shiraz. Serves 2.
Having a home country of Portugal it's a natural with seafoods, but you'll find it equally rewarding with dishes based on light meats such as pork, veal and chicken.
One particularly enjoyable New Zealand Pinot Gris is from Essenze in Waipara on the South Island where the 2011 vintage was one of almost textbook perfection.
Serve your Paprika Schnitzel on a bed of boiled rice and garnish with some mint leaves or a side serving of blanched long beans to add a dash of colour. This Schnitzel dish with a bit of bite serves four.
Made from fruit from the company’s vineyards in the Murray Darling region of North West Victoria, it’s a wine whose deep and vibrant red colour not only looks good, it tastes good too.
Clootie Dumpling is a traditional Scottish pudding and should be served covered in hot custard. With left overs consider slicing and frying and having for breakfast. Yummy.
Cumulus Estate’s 2011 Rolling Chardonnay that’s possibly the best that their winemaker Debbie Lauritz has ever produced. Made from fruit from the company’s vineyards on the Central Ranges and at Orange, NSW. We also look at Three Ponds Merlot.
Serve your Potato Salad on a bed of crisp Iceberg lettuce leaves topped with a couple of sprigs of parsley. A perfect and easy to make salad dish to complement your next barbecue. Serves 4 to 6.
With some of the toughest conditions in New Zealand’s Marlborough – steep slopes that many said were impossible for viticulture, high sunshine, strong winds, cool nights and low rainfall – you’d wonder why Peter Yealands even bothered.
Serve your Pears in Red Wine dessert with a dollop of thickened cream sprinkled with chopped almonds. Basic ingredients and easy to make. Ready in 45 minutes and serves six.
A flavour-explosive Rosé from Margan Family Winemakers shows just how good this style can be when it comes from a stand-out vintage such as the Hunter Valley enjoyed in 2011.
Serve your Stuffed Beef Fillet cut into largish slices on a bed of mashed potato surrounded by green beans and topped with watercress sprigs. Goes down well with a nice Red Wine.
Their enthusiasm encouraged him to make another in 2005, a crackajack wine that’s collected some prestigious medals and awards both here and internationally.
Serve your Biscotten Torte (or Biscuit Cake) covered in whipped cream and sprinkled with grated chocolate or toasted almond flakes. It makes a luscious ending for your next dinner party. Serves 6-8.
There are some dozen varietals and styles catering to virtually all tastes in the McGuigan Black Label series, the newest addition being a Cabernet Sauvignon.
Serve your Honey Banana Scones with a dollop of cream topped with a good covering of blueberries. Makes a appetite quenching afternoon tea or snack with the cup of tea or coffee. Makes 12 scones.
This simple to make Tea Cake is always an afternoon tea delight. Slice and spread each serve with butter or a dollop of cream and enjoy with a cup of tea or coffee.
Serve Angels on Horseback hot as part of your pre-dinner nibbles. Always a favourite when served up as one of the snacks at a party or BBQ. Goes down well with a cold beer.
If turkey’s on the menu, many of us will opt for a good Cabernet Sauvignon to go with it – but with rels coming from the Shakey Isles, we’ve put aside several Pinot Noirs from New Zealand’s YealandsWay.
Your Raspberry Yoghurt Parfait serves four for dessert or, have as a refreshing snack any time of the day. Make up a batch and take from the fridge as required. As an alternative, use Strawberries.
Winemaker Dominic Bosch used skin contact, cold maceration and low temperature fermentation to create the 2011 Oldbury Sauvignon Blanc with a smooth seamlessness on the palate.
Chicken With Lemon Sauce is a sweet and sour flavoured traditional Chinese dish that can be served with a warm slice of twisted lemon and a sprig of parsley on top and a side serving of boiled rice.
This Spiced Honey Pudding should be served warm with a dollop of thickened cream. In less than 90 minutes you'll have a tasty dessert to finish off your evening meal.
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