Selector Divine Unions - 1 Jan 2022
DIVINE UNIONS
Curated by the Selector Food & Wine Team
White Wines
The Essentials of Pairing Wine with Food
Red Wines
Welcome
Pinot Gris / Pinot Grigio
Cabernet Sauvignon
Sauvignon Blanc
Chenin Blanc
Nero d’Avola
Chardonnay
Tempranillo
Vermentino
Sangiovese
Pinot Noir
Marsanne
Sparkling
Grenache
Semillon
Riesling
Barbera
Gamay
Malbec
Shiraz
Merlot
Rosé
Welcome
Wine with Food
White Varietals
White Varietals
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TYPICAL FLAVOURS & AROMAS
Sparkling
Peach, brie and thyme tart
A veteran of Nobu's international restaurant empire, Harold Hurtada of Nobu Sydney utilises the freshest local produce to make its signature dishes sing. The light, fresh flavours and umami notes of this Selector recipe provide the perfect accompaniment t
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Sauvignon Blanc
Burrata spring salad
South African-born and French-trained, Duncan Welgemoed is one of South Australia’s culinary ambassadors, and an absolute gentleman. The earthy, smokey leek flavours and creamy textures of this Selector recipe are elevated beautifully by a great Australia
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Riesling
Sichuan pepper and salt school prawns
An icon of modern Australian cuisine, Adam Liaw has been a regular fixture on our screens for over a decade, featuring often in the pages of Selector. This fresh recipe, a zesty spin on a seafood classic, is a textbook match for the poised acidity and ele
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Semillon
Vietnamese barramundi salad
The grand dame of Australian cuisine, Maggie Beer has been delighting the tastebuds of food lovers around the country for decades. An example of the wholesome, farm-fresh flavours Maggie is so celebrated for, the creamy, textural elements of this dish are
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Pinot Gris / Pinot Grigio
Greek-inspired vegetable tray bake with garlic dressing
You’d be hard pressed to find a chef more passionate about uncovering and celebrating quality Australian ingredients than Ed Halmagyi. The clean, fresh flavours of toothfish and its fragrant aliños seasoning make this Selector recipe a sublime complement
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Vermentino
Moroccan chicken, chickpea, carrot and spinach salad
Sardinian-born Giovanni Pilu was born to cook. Since arriving on our shores in 1992, he’s introduced the distinct flavours of his homeland to countless Australian food lovers with boundless passion. The citrussy notes of this Selector recipe are exquisite
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Marsanne
Prawns with cumin and garlic butter
Mama Noi and Marion Grasby are a genuine phenomenon, the mother-and-daughter force behind the success of Marion’s Kitchen, and an endless source of authentic, inspired Thai and Asian recipes that have delighted the tastebuds of their many fans. This delec
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Chenin Blanc
Soba noodles with peanut and ginger
From one of Australia’s most highly esteemed food critics to life as a gourmet farmer and chef at his Fat Pig Farm, Matthew Evans knows his stuff when it comes to gustatory indulgence. His Selector recipe truly brings out the very best elements of Austral
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Chardonnay
Chicken, chorizo and lemon tray bake
Few chefs have garnered as much acclaim for their innovative approach to the Australian culinary arts as UK-born Lennox Hastie. His unique fire-based approach to cooking infuses his Selector seafood dish with signature smokey flavours, that truly sing whe
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Rosé
Mushroom and brie flan
From Masterchef success to the heights of the Australian culinary scene with his contributions to the expanding Three Blue Ducks empire, Andy Allen is one of food’s movers and shakers. His delicious take on this classic salad is made even more satisfying
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Red Varietals
Red Varietals
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Gamay
Miso-and-sesame-glazed eggplant
Melbourne-based Shane Delia knows a thing or two about how flavour intrigues us. An award-winning chef and restaurateur, his Maltese-Australian heritage has inspired the creation of countless mouth-watering culinary fusions like this spicy prawn dish, the
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Pinot Noir
Duck confit
A pioneer of ‘the New Australian Cuisine’, Mark Best’s divine discontent has driven him to become one of the country’s leading chefs and restaurateurs. His Korean-inspired chicken dish forms a sublimely savoury combination with the supple delights of a qu
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Grenache
Turkey breast with cherry stuffing
London-born chef Darren Roberston has called Australia home since 2001, and has proven a tireless contributor to the local culinary landscape with such ventures as Three Blue Ducks. His Selector recipe, a mouth-watering herb stalk chicken dish, is the per
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Barbera
Lamb shoulder massaman curry
To lovers of food, wine and screen, Silvia Colloca needs no introduction. Milanese-born with a natural flair for home-cooked Mediterranean meals, Silvia’s Selector recipe brings out Barbera’s charms at their best.
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Merlot
Char-grilled beef and Asian veggies
An original champion of sustainable practices in the hospitality trade, Cameron Matthews has spent decades working at the uppermost echelons of Australian food. His Selector dish, a mouth-watering pork belly recipe, melts in the mouth when enjoyed with a
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Sangiovese
Greek rack of lamb with beetroot and spinach pilaf
Few Australian chefs and restaurateurs are as instantly recognisable as Curtis Stone. A regular fixture on our TVs, he’s carved out a name for himself for his flavoursome, accessible approach to eating well. It’s a quality reflected in his Selector dish,
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Tempranillo
Miso-marinated beef ribs with Sriracha mayo
Australia’s indigenous flavours have few more prominent advocates than chef Mark Olive. Renowned for the sense of place and authentic character his dishes embody, his approach to native flavour is reflected superbly in this kangaroo recipe, which is compl
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Nero d’Avola
Orecchiette with eggplant and ricotta
Wellington-born chef Peter Gunn has blazed a trail through Melbourne’s culinary scene with his tireless commitment to the ever-evolving nature of food and service, most notably in his pop-up to prime-time venue Ides. His Selector recipe, a rich lamb dish,
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Shiraz
Coffee-rubbed steak with spiced Brussels sprouts
There aren’t many chefs who do modern simplicity as well as Daniel Puskas. From his earliest days at Tetsuya’s to his Sixpenny restaurant, we’ve watched his star rise and rise. This Selector recipe from Daniel is an absolutely stellar match with a fuller-
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Cabernet Sauvignon
Neck of lamb stuffed with spinach and pine nuts
Dios mío! Few chefs have charmed Australia as much as Miguel Maestre, who has been a regular in the pages of Selector since 2011. This rustic bean stew dish – one of his personal favourites – finds a natural pair in the herbaceous characters of a cool cli
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Malbec
Baharat lamb with eggplant two ways
Chef Massimo Mele understands the importance of heritage. While Tasmanianborn, a childhood largely spent in Naples indelibly defined his relationship with food and its traditions, a relationship he shares with Selector readers in this customary favourite
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