Similar to pâté, terrine is a French forcemeat loaf full of delicious flavours. This classic terrine with boozy figs contains some delicious sweet punches of fruit, which works perfectly with…

TO SERVE Place on a serving platter, slice into 1 – 2cm slices. It’s stunning with a bitter leaf salad, strong mustard, cornichons and crusty bread. PERFECTLY PAIRED…

TO DRINK: L’Avenir Pinotage has a fine balance of fruit and acidity.

TO DRINK: An off-dry or semi-sweet riesling, as old as you can find, will match the plums and the Gorgonzola.

I ate this one night in Ponte Delgada on the island of San Miguel. I asked the chef and this is more or less the recipe he gave…

TO DRINK: A full-bodied wooded Chardonnay with a lemony twist will cut through the richness of the pork  

This is a deliciously rich, succulent main dish. Sage-roasted pork belly is simply oozing with goodness.

TO DRINK: Pierre Jourdan Tranquille Blush, with fresh acidity and great balance.