The Archives

No surprise to lovers Grenache, that this bright, juicy and moreish variety simply craves food.

They say that everything old is new again, and that’s certainly the case for food and wine today, with retro recipes and tipples from the past making their way back in to our hearts.

Mayura Station in South Australia’s Limestone Coast didn’t set out to capitalise on its close proximity to the Coonawarra – red meat and red wine are the perfect pairing after all.

When it comes to pairing wine and food, many of us know that a full-bodied red will go well with a rich beef dish, or that a light white wine will be perfect for seafood. But which wines do you reach for when you’re craving spicy, flavoursome dishes?

Winter comfort food doesn’t have to be heavy. Vintner’s Bar & Grill Head Chef Peter Clarke adds a burst of colour to the table with this hearty yet delicate roast beetroot dish, designed to delight all the senses.

It’s that time of year, when gardens all over Australia are overflowing with plump, sweet, delicious pumpkins.

Add some extra decadence to chilly weekends with this warming slow-cooked lamb pie, with crispy puff pastry and red wine.

These chilly winter weekends are all about staying inside, reading books, listening to your favourite old records and slow cooking.

There’s something visceral about a vanilla slice. Such a seemingly simple bakery treat has an extraordinary ability to prompt a myriad of emotions: from nostalgia to guilt to helpless surrender.