Our Chief, Christie worked her culinary magic last night with her match for our lovely new 5 month skin contact Roussanne. This one has been nabbed & slightly adapted from a Neil Perry recipe we spotted in the paper recently. (The original included salted chillies, which you can add - fresh or salted - if you like a chilli hit - just remember tannin in wine can accentuate the heat of chilli!) Ingredients

The next instalment of our dishes matched with our delicious 5 month skin contact Roussanne is from our Cellar Manager, Peter. This one has been passed around the office for a while now. Again, it has been a little adapted - Pete loves brussel sprouts in place of the iceberg - and I have to admit I've been converted to them! (give it a go - no, really, they are delicious!) Serves 4

Sometimes we do have it pretty tough here. A beautiful (almost) Spring day & lunch outside under the trees... All in the name of product research. Yes. It is tough, but well, you know what they say! Today's match - by Emily - for our beautiful new 5 month skin contact Roussanne was a fig & fennel chicken roast. And the verdict - yum! The sweetness of the fig & buttery goodness of the roast chicken work wonders against the tropical overtones & tannic crunch of the Roussanne. ...Now in the fairness of disclosure this is an approximation of a Maggie Beer recipe that - in the way of family favourites - has been cooked & altered a little each time.

Christie made this delicious pork recipe (by Jamie Oliver) last week for Oliver's birthday lunch - and it was seriously one of the best matches for Grenache that we have ever tried. Well worth the effort! 1 x 4.5 kg half shoulder of higher-welfare pork, bone in, skin on 1 heaped tablespoon fennel seeds

What to enjoy with Shiraz.... as made & told by the lovely people over at Eat Quaff Laugh Thanks for letting us share this delicious recipe here! I think this one is a definite for the next staff lunch... perhaps even this Wednesday... 1 Tbs butter