Lyndey Milan's Meatloaf with tomato sauce

This curry, whilst still light in the spectrum of Indian curries, is medium spiced, complex and fragrant. For this dish an aromatic white with depth, texture and balanced acidity is needed to stand up to the complexity of the flavours but not dominate the chicken. Pinot Gris is a solid choice. The variety has clean layers of tropical and stone fruits that will accompany the spices, fresh acidity that will clean up the coconut milk, and a textured mouthfeel that will highlight the lighter elements in the dish. Like any curry, the flavours in this recipe develop if you cook it a few hours, or even the day before eating. If preferred, replace some of the coconut milk with chicken stock for a lighter finish.

You could easily pair a number of different wines with the tart, however, why not keep it ‘local’ and open a Tempranillo . This issue’s 2015 example from First Creek is ideal. Medium weight, dry and savoury, it has a slightly meaty note, some raspberry and vanilla characters and loads of sweet oak. A great all-rounder with Mediterranean and Middle Eastern food.

Try a spicy, medium weight red with the oxtail salad. The Delatite Tempranillo 2015 in Victoria impresses with its medium weight and savoury appeal. Although showing some dried fruit-like concentration, it remains fine and fresh throughout.