Grilled Lamb Chops with Herbs: Western Victoria is sheep country, so we have access to the most amazing local lamb! Lamb chops on the BBQ are a family favourite and often a mid-week meal. Marinating chops gives them an extra dimension. We love using Mediterranean flavours that grow in our garden like rosemary, oregano and thyme. Here’s a simple recipe from Australian Lamb – Yia Yia’s Lamb Chops. The earthy, savouriness of our SubRosa Grampians Shiraz is a great match for this dish.

Beef Brisket Tacos with Chipotle Slaw: During our years in California we developed a taste Mexican food. By the time we returned to Australia, Mexican cuisine had stepped up it’s game, especially in the supermarket. It used to be Old El Paso crunchy taco shells and one taco sauce…now you can get corn tortillas, a huge variety of salsas and even jalapeños! We love tacos and it’s a great activity to get the kids involved as they construct their own at the table. Aussie Beef features a Smoky Brisket Taco recipe by Matt Sinclair (from MasterChef fame) so you know it’s going to be good. We always make our own guacamole and salsa. The smoky flavour of the beef is a great match with our SubRosa Grampians Shiraz.

Thai Grilled Chicken (Gai Yang): Medium bodied, balanced, elegant cool climate Shiraz pairs well with Asian dishes. Our SubRosa shiraz from the Grampians is a great red wine selection for Asian cuisine with a touch of spice. Gai Yang (Thai grilled chicken) is kind of like our Shiraz – balanced across the board. A touch sweet, slightly chilli, brightened with coriander and has just the right level of earthiness from the fish sauce. It is an aromatic dish and pairs well with our SubRosa Malakoff Estate Pyrenees Shiraz with its captivating aromas of spicy dark fruit and liquorice. I discovered this recipe by Nomadette, who provides ‘effortlessly easy Asian dishes’ – Gai Yang Thai Grilled Chicken.

Grilled Steak: We regularly do a BBQ at home. Scotch fillet steaks are our preferred cut and we like it cooked medium rare. We’re fortunate to have an amazing butcher in our local area, the Pyrenees Premium Cuts. Family owned just like us. Love their sausages for the kids too. A simple salad a jacket potato, a glass of SubRosa Grampians Shiraz and dinner is done.

Spaghetti Bolognese: This is one of those dishes that is great any night of the week. Adam and the kids love it so we tend to make it regularly. We often pair it with our SubRosa Grampians Shiraz, where the acidity of this cool climate shiraz is a great match to the acidity of this tomato based dish. If you need a reliable recipe, it’s hard to beat the Spag Bol from recipetineats, my go-to for many easy, family-friendly recipes.

Mushroom Risotto: Often risotto is paired with a white wine for its ability to cut through the richness of the dish. If you’re after a red wine to have the same effect, a cool climate shiraz is a great choice. Try this creamy mushroom risotto recipe. And it uses easy to find button mushrooms (or capped ) but sub them with portobello mushrooms if you like an earthy style. Put this with a glass of SubRosa Grampians Shiraz and you’ll be happy.😋

Beef Stroganoff: If you were growing up in the 80s, then you would remember the Australian Women’s Weekly Best Ever Recipes cookbook. Beef stroganoff made the list. I was able to find a picture of the page from the actual book. Check below and see if memories of it come flooding back…For that reason I include the updated recipe by the Women’s Weekly Food for you to try. I can’t recall red wine in the original recipe, but makes sense to me! Our SubRosa Grampians Shiraz would work perfectly as the dry red required. In the review by Campbell Mattinson (Halliday Wine Companion, 95 Pts), he noted, “…the back half of the wine presents as decisively dry.” The only question is, are you willing to give up 2 tbs? By the way, this cool climate Shiraz is made for a beef stroganoff! A luscious dish like it is needs something to cut through and not pile on the richness.

Halloumi Honey Mediterranean Salad: If you haven’t tried grilled halloumi, you must! I’m obsessed with it, adding it to salads, serving it as an appetiser or just enjoying it on its own. It has this salty, savoury flavour and when grilled, it softens slightly on the inside without melting.  Add honey when its hot off the grill, and when sweet meets brine it’s divine! Now pair it with a glass of our cool climate Shiraz and the spice and structure match with the grilled flavours without overpowering the cheese. It’s best to avoid reds that are too heavy or tannic, which can clash with halloumi’s saltiness and texture. Here’s a nice easy recipe, Halloumi Honey Mediterranean Salad, from Capilano honey (Australian-made and owned since 1953) but a local honey would probably be even better!

Korean BBQ: Cool climate red wines match well with spicy Asian dishes especially where the food flavour is a combination sweet, spicy and salty like a Korean BBQ. This recipe for a Korean BBQ marinade, by The Kitchn shows how easy it is to make rather than order takeaway. Now you can use exactly the protein you prefer (we like lamb or chicken). For the pairing wine, matching spice with spice is a good rule to follow. In a recent Halliday Wine Companion, Campbell Mattinson reviewed our SubRosa Grampians Shiraz, with this in his comments – “smoky/savoury nuttiness, which itself is complemented by trademark regional pepper.” It has just the right level of spiciness to complement the spice in a Korean BBQ.

Lamb Koftas with Yogurt Sauce: We love the rich gamey flavour of lamb. The moderate tannins of our SubRosa Grampians Shiraz complement the earthiness of lamb without overpowering it and the berry and hint of pepper bring vibrancy to cut through the richness. My go-to site, Recipetineats, has a great recipe, Lamb Koftas with Yoghurt Dressing, and she puts them in wraps which our kids love.