The Prima Donna Tannat loves the buttery puff pastry, earthy root veg and meatiness of this dish. A little softer and tender versus a Classic Beef Wellington, venison is a great option for a special treat or for the cool Autumn season.
Few wines match as elegantly with Asian-influenced cuisine and spices as the Kayra Narince. The savoury, peppery elements of the wine tie in beautifully with the soy and seafood elements of this dish. It's an awesome starter and easy to scale up for dinner parties.
Slow cooking the pork belly means the meat stays soft and juicy, while you get the most incredible crackling on top. It’s served with a quick homemade apple sauce, which unlike the shop-bought stuff is tart and tangy rather than sweet. This recipe matches beautifully with the full-bodied, fruity Sutton Ridge Dewdown Yeo Valley Sparkling.
This is a really quick dish that’s full of fabulous flavour – perfect for lunch or an easy midweek dinner. Noodles are tossed in a spicy Thai red curry sauce, and topped with king prawns and a squeeze of lime juice. It makes a lovely accompaniment to the tropical Terra Tangra Tamianka Muskat.
Pizza lovin', cheese lovin', dough lovin' match with one of our freshest, tastiest white wines. The creamy goat's cheese and sweetness of the caramelised red onions go beautifully with the Damjanic Malvasija Istarska.
A luxurious dessert that’s surprisingly easy to put together. Clouds of light, creamy syllabub are topped with tart rhubarb compote & pieces of crystallised ginger – the flavours go beautifully with the strawberry notes in the Bolney Estate Rosé Cuvée.
This is a lovely cosy dish for dark winter nights. Tender lamb is combined with the tart sweetness of dried cherries to make a rich, deep stew that pairs perfectly with the warming and fruity Guliev Tremolov Cabernet Reserve.
The dryness of Aldwick's English Bacchus makes it the perfect partner to this creamy crab bisque, lightly spiced with harissa. Fennel, lemon and black pepper counteract the richness and make this a lovely summer starter.
You need something brilliant to go with Kyperounda Petritis. While this sardine recipe is really simple to make, it doesn’t compromise on flavour. The oiliness of the fish matches the touch of vanilla in the Petritis, while you need the salsa verde to stand up to its zinging acidity.
This quick, summery dish is a great lunch or an elegant starter. The simple, homemade aioli adds a wonderful boost of lemon, garlic and tarragon, and the fresh sweetness of the crab is the perfect partner to the floral, citrus Terra Tangra Tamianka Muskat.
Sweet pea, soft courgette, cool mint and crumbly feta combine in these herby and fresh bites. All of these flavours stand up to our full-bodied, creamy South African white Babylonstoren Viognier. It’s a pairing everyone should try.
The big, fruity flavours of Quady’s Batch 88 port are the perfect match for chocolate. These truffles, studded with fresh, juicy pieces of cherry and rolled in chopped hazelnuts, make the ideal after-dinner treat and will seriously impress your guests – but shhh, don’t mention how easy they are to make.