This adaptation of Rick Stein’s Corsican wild boar pork stew felt right to make for our newly released reds. I used pork shoulder and added some leftover wines from tastings, both Cabernet Sauvignon and some Cabernet Franc. It's been really cold here in Orange and the fact that the new reds are amongst the richest examples we have of those wines (because of 2018's being a drought year) cried out for a rich stew.

A recipe for a morsel of one or two bites (either savoury or sweet) given a 10 minute break with a cuppa, coffee or glass of wine that you would enjoy and name after a woman who has influenced you. Winner of $120 + Bottle of Bloodwood gift voucher for Birdies Eatery and Bar .

The winner was Denise Watts of Orange for her Lotti-Jenni-Scotti

Mum’s roast pork and crumbed pork cutlets were the only way I enjoyed pork until Chinese neighbours introduced us to sweet and sour pork. Pork was a treat meal.

Fast forward to now and Stephen and I eat a variety of pork recipes regularly.

Having been a caterer, I am always on the lookout for a seasonal vegetable which can sustain a small course and work with one or more of our wines.

A leisurely lunch with shared platters was what I longed for,

For when you haven’t the time for the slow lamb to cook.

Enjoy a winter slow cooked lamb shoulder with some Middle Eastern flavourings. I’ve not been culturally appropriate with this recipe but have appropriated elements of Somer Sivrioglu from Sydney, well known Yotam Ottolenghi and Shane Delia from Melbourne.

It’s all about balance

When you will have had all the rich seafoods, hams, creamy cheeses and desserts with impactful exotic wines, the next day it'll be brown rice and soy that I crave.

Stephen's freshly dug carrots have meant masses of fresh green tops to recycle.

But this time less went back into compost when I made pesto from the finer fronds.