This delicious Risotto recipe is from Lesley Wiles, a long time friend of Singlefile Wines matches beautifully with our Singlefile Great Southern Pinot Noir and Run Free Pinot Noir.
This pork recipe is one of Viv Snowden’s favourites – it features coke, pineapple and cherries! Viv says, “It’s important to order the pickled pork ahead of time as it should be brined by the butcher for at least a week. By cooking it in Coke, the meat is tenderised and slightly sweetened. The orange juice glaze adds acidity and cuts through the fat.” Serve this pork dish with Singlefile’s Clément V complements the sweet pineapple/cherry topping) or Frankland River Shiraz (to enhance the spicy mustard orange glaze).
It's hard to believe that it has been almost three years since Antonio Carluccio left us. His vibrancy, laughter and passion lives on in many kitchens through his masterful cookery books and entertaining TV shows. This week we are featuring a dish that is a fantastic all rounder. Beautiful to match with Chardonnay through to Pinot Noir and medium bodied reds, so warm and delicious in winter - and even better a day or so later. His infamous La Parmigiana Di Melanzane!
Phil is an avid magazine reader – food, wine and living magazines. Viv bought him a birthday subscription to Country Style magazine some years ago and more recently he signed himself up to receive Wine Spectator. He also reads, for example, Halliday, Gourmet Traveller Wine and Bean Scene (Coffee). Every now and then he selects a recipe or an idea and invites Viv or the team at Singlefile to explore, debate or implement it with or for him. In the case of the Osso Buco recipe, it caught his eye firstly because the photo looked so compelling, then the reference to pairing it with a red wine of ‘oomph’ and, no doubt, because Osso Buco has always been one of his favourite dishes. This one, in particular, hits the spot in so many ways – flavour combinations, simple ingredients, the rich sauce (Phil loves sauces) and the simplicity of execution. He loves the idea of reducing a full bottle of red wine from the cellar and ferrets around for a nice old shiraz or cabernet sauvignon which always does the trick. Phil’s six year old grandson loves the risotto so perhaps he will take over the making of this recipe one day!
