December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
    Read more…

May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
    Read more…

  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Food and wine matching with Lyndey Milan

By
Lyndey Milan
Added
20 January, 2016

As Louis Pasteur said, "A meal without wine is like a day without sunshine". But have you ever drunk a favourite wine with food you love and found that somehow neither measured up? Don’t blame the wine – or the food.



Even superb food and a superb wine may not add up to a great experience if they compete with one another rather than finding harmony.

"White wine with white meat, red wine with red" has gone the way of meat and three veg due to the array of flavours in the modern Australian palate and increasing number of varietals available to us. The matching of food and wine is subjective, but there are still some rules to observe; when you get it right the flavours of both food and wine are excitingly enhanced. I've had too many experiences where great food and wine don't add up to a great experience because they are awkwardly matched. We aim for a marriage made in heaven, not a blind date!

Food and wine should complement each other, with just enough difference to shift attention from one to the other. This keeps things interesting for the palate. Just as it can be boring if only one person talks at a dinner party, so too it can be dull if either the food or the wine dominates.

There is one overriding principle to apply: match the weight, intensity, flavour or texture of the wine with that of the food. Delicate food requires delicately flavoured wine, and rich, robust food requires bigger, heavier wines. Think about the overall flavour of the finished dish, as you may have changed the character of the food in the way that you’ve cooked it or the sauce that you’ve used. This is why simplistic food/wine matches on wine labels or by liquor stores make me mad. How can a wine “go with chicken”? What sort of chicken? Poached, roasted or barbecued? In a sauce like coq au vin or a Thai green curry? Each will require a different wine.

What a joy it is when the food on the plate and wine in the glass are perfectly paired. However, let's not get uptight about it. Experiment, experiment, experiment until you find your own sublime combinations. Often it’s easier to adjust the food to the wine – adding a touch of sugar to the dish or a dash of wine to the sauce – than it is to match the wine to the food. Remember, too, that award-winning wines are chosen in isolation and do not necessarily combine well with food.

To get you started, I've shared some of my favourite recipe and wine matches below. 


Mustard pikelets with minted lamb, matched with the soft, gentle flavours of merlot.


Brown sugar meringues with passionfruit curd, with a dessert wine like botrytis semillon, which will match the sweet lemony flavours.

Barbecued beef sirloin with native flavours, perfectly paired with a shiraz or grenache.


Yabbies with lemon myrtle butter and warrigal greens. The lemon flavours in this dish are well suited to a semillon, and the butter dictates an older one with toasty aged flavours.


Barramundi larb with native Australian flavours. The herbaceous, lemon flavours here will be well suited to a riesling or semillon.

Seared kangaroo loin with licorice sauce and parsnip colcannon. Kangaroo is gamey meat and the licorice sauce is a little aniseed-y, so go for a shiraz or grenache.


Linguine with seafood and garlic crumbs. This dish celebrates fresh seafood and the wine needs to enhance that, so go for the delicate flavours of a semillon – one with a little age will develop toasty flavours and work well with the crumb.


Deconstructed peach melba. This is not overly sweet, so try a late-picked riesling.


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