To drink: The elegance and balance of oak in Uva Mira winery’s Chardonnay make it an exquisite food wine.
Try using chianti to poach these in for a nice Italian twist. If you happen to have a few amaretti biscuits handy, then crumble those over the top just before you serve your pears. Bellissima!
Print Recipe Warm fennel and fresh peas with Gruyere Serves: 4 Cooking Time: 20 mins Ingredients 4 fennel bulbs, halved extra virgin olive oil, to drizzle salt and freshly ground black pepper, to taste 250ml (1 cup) fresh cream 400g fresh garden peas, blanched 200g Gruyère, shaved fennel fronds, chopped, to garnish Instructions 1 Preheat
COOK’S TIP Phyllo can dry out very quickly if left open. Cover the unbuttered phyllo sheets with a damp kitchen towel while working to stop them from drying out. Store any unused phyllo tightly wrapped in plastic in the fridge.
Step up your rib game with rosemary-baked flat rib served with semolina coated roast potatoes! Tender, crispy, and absolutely delicious. To drink: Robertson Winery Cabernet Sauvignon is smooth…
To drink: Splash out with Veuve Clicquot Yellow Label. Alternatively Krone Borealis Brut also has the rich creaminess and balance needed to match the sauce.