• Lamb shawarma with tahini and lemon (China Squirrel)
We love cooking with wine - and occasionally, we even put some in our food.
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6 Sep 2017 - 4:43 PM  UPDATED 6 Sep 2017 - 4:43 PM

Dutch oven old-school lasagna

Ooey gooey goodness was once only possible at home, in an oven, where layer upon layer of pasta, cheese, and sauce bubbled together in a tidy rectangular baking dish. But classic lasagne can now be had in camp!

Lamb shawarma with tahini and lemon

Making your own Lebanese flatbreads is one way to impress! Then, fill them with tender lamb fillets that have been roasting in red wine, onion and spices, and serve with tahini sauce and pickles; it'll leave your local kebab shop for dead.

Lamb shawarma with tahini and lemon

Pan-fried mushrooms with red wine and thyme

Mushrooms, wine and thyme rhyme for a reason – they’re good mates from way back. This satisfying vegetarian breakfast is begging for some buttery bread and a hot cup of coffee. Some fresh ricotta wouldn’t go astray, either.

Pan-fried mushrooms in red wine

Taralli (Italian fennel seed and wine biscuits)

Not just reserved for cooking, wine can elevate baked goods, too, like these savoury Italian biscuits - the perfect aperitif for dunking.

Taralli (Italian fennel biscuits)

Set passionfruit cream with elderflower jelly

For an elegant endnote to your knockout meal, give these passionfruit and prosecco creams a spin. You can make a few days ahead, meaning more time to relax when guests call in.

Cacciucco (Italian seafood stew)

Alessandro Pavoni’s hearty, warming Italian seafood stew calls on white wine for depth of flavour. It can be served with crusty sourdough bread or in pie form, depending on the occasion. 

Cacciucco – Italian seafood stew

Lamb rack with pinor noir

Few can say no to a rack of lamb, especially when said rack is dropping in sticky pinot noir sauce and nestled up to baby carrots.

Lamb rack with pinot noir sauce

Mulled wine and oxtail stew

Mulled wine is easy to drink but if you can refrain, it gives this stew warming spice notes. It’s a slow-cooker but well worth it for how it makes this secondary cut shine.

Spicy chocolate chicken

Chicken and chocolate may not spring to mind as mates at first, but in Italian and Mexican cuisines, they do. This one also calls on red wine and spices for an even richer result: totally moreish. 

Spicy chocolate chicken

Crab linguine

Go for the freshest crab you can source for this crowd favourite. White wine, lemon and French shallots work together with the crab to pack a flavour punch. 

Crab linguini

This time, Tyson Stelzer is in the Barossa, Australia's most celebrated wine region, in People of the Vines Series 2. From Tuesday 12 September, 8:30pm, on Food Network then on SBS On Demand. 

How to order wine without looking clueless
Flavour and smell have little to do with it, apparently.
A guide to cooking with wine
If you need an excuse to crack open a bottle of pinot, read on – here’s how to incorporate more wine on your plate.
Eggs in red wine sauce (oeufs en meurette)

“This dish, from the Champagne region of France, is a peasant version of beef bourguignon, where the meat is substituted with eggs.” Poh Ling Yeow, Poh & Co. 2