TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.
TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.
This dish is great with a Grenache Syrah Mourvedre blend from Australia (aka GSM) or a Cotes du Rhone from France
TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.
Serve the chicken on a bed of polenta, garish with fresh herbs or brown butter, fried sage & lemon
Pinot Gris, this dish needs a bold wine to match the richness though screams for some vivacious acidity to cut through. Champagne is ALWAYS a great option too!
HEATING INSTRUCTIONS
TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.
Carve the duck into joints & arrange on a bed of orange sauce, serve the potato & greens alongside.
Pinot Noir, a classic match for a classic dish! Look to our cool climate friends in Tasmania or McLaren Vale otherwise Pinot from Burgundy is the true soulmate to this feast.
TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.
Slice beef as thinly season beef with fine sea salt & serve the gravy alongside. Feel free to include your favourite mustards, pickles & horseradish with the beef.
One word, BORDEAUX… though if that proves tricky, Cabernet Sauvignon is your friend though try to find something that is a few years old.
HEATING INSTRUCTIONS
TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.
Arrange shanks on a bed of truffled mashed potato & enjoy!
This dish is great with a Grenache Syrah Mourvedre blend from Australia (aka GSM) or a Cotes du Rhone from France
TIP – feel free to heat both the potatoes & the greens in the same pot, ensure you have a pot large enough to hold the water + food. Bring the water to rapid boil prior to putting bags in & adjust to a simmer once the temperature of the water starts to come back up again.
Once rested, slice the Porchetta in to generous slices, season with fine sea or flake salt & serve the toffee apple sauce alongside.
The possibilities are endless, though we do need some good zippy acidity to cut through the richness of this dish! We recommend a medium-dry Riesling, Soave, Pinot Gris or unoaked Chardonnay
HEATING INSTRUCTIONS
CHEF’S TIP – if you have the oven set to a lower temperature for another dish, don’t stress about getting the oven to 220 C, simply allow 10-15 minutes more cooking time.
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