A taste of
rich history

“Meat pies, tried and true and no-frills, occupy a very special part of my upbringing. Pairing a wine synonymous with Australian winemaking with a food central to Australian food culture was a no brainer. Shiraz, particularly from the Barossa, offers plenty of structure to help cut the richness of the pie’s meat filling, and also to cleanse and dry your palate after each sip.”

“Mushrooms are incredibly versatile, and while this recipe doesn't have any meat it can be enjoyed by both meat eaters and vegetarians! This dish is all about the richness the ingredients bring – cheese, Dijon, Worcestershire, dark ale, all supported by the natural umami of field mushrooms. Old Salem Shiraz has the natural richness and power to meet the rarebit head on, while also having acidity to help cut through the natural fats of each individual component of the dish, making it complimentary and refreshingly rich at the same time.”

“Most people would automatically think of lighter styles of red wine such as Pinot Noir with roast chicken. For me, Chardonnay with a small amount of oak paired with roasted poultry can't be overlooked. The acidity, texture and mouthfeel from this chardonnay offers a contrasting balance to the savoury, richer and nuttier butter elements of Adam Liaw's Roast Chicken.”

“Lamb offers a very different contrast of flavours compared to other red proteins. The meat and fat are incredibly rich, almost like game. This cabernet sauvignon will be able to meet Danielle Alvarez's Persian Lamb Shank Stew in richness and flavour, but also provide structure and spice to accompany the spices used in the stew.”

“For me the simplest matches are typically always the best, and an uncomplicated dish like Lamb Shawarma demands an uncomplicated wine. Founder's View Grenache is bright and fresh, while still having both feet planted in structure and weight backed by the use of French oak. The perfect wine to accompany any form of red meat, while also not overpowering the dish.”