Lyndey Milan’s smoked salmon souffles

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.

Our family has been making wine since Johann Christian Henschke planted his first vineyard in South Australia’s Eden Valley in the early 1860s. His first commercial release was in 1868, marking 150 years of family winemaking this year. Today, fifth-generation winemaker Stephen Henschke and his viticulturist wife Prue are joined in the business by the next generation, Johann, Justine and Andreas. Peggy’s Hill is a local landmark in the Eden Valley wine region that sits in the centre of four long-standing growers’ vineyards, all of which express different regional characteristics from vines up to 50 years old. The Eden Valley region has a continental climate of warm days and cool nights, providing the perfect conditions for Riesling . Our family is very fond of this variety, which we have been making for 150 years this year, often pairing it with oysters, ceviche and other fresh seafood dishes.  We love The Flower Drum’s ‘Sautéed Pearl Meat’ as a pairing for this wine. This dish features pearl meat from Broome, Western Australia, thinly sliced and stir-fried with spring onion, asparagus and garlic chives. "We cook Anthony’s pearl meat dish at home, however, pearl meat can be a little hard to source. With enough notice, quality fish mongers will be able to order it on your behalf." Justine Henschke

Colin Fassnidge is hands down the coolest celebrity chef on TV. Witty, roguish and charismatic, his colourful culinary journey has been about directing the fire inside. Colin Fassnidge is in his element. He’s hosting a  My Kitchen Rules  season launch at his recently refurbished 4Fourteen restaurant in Sydney’s hip Surry Hills. He’s been asked to say a few words in front of a collection of influential media and assorted celebrity guests. Tall and lean, his posture is all swagger – a cross between Jagger and James Dean as he growls into the microphone, cracking a few jokes in his gravelly Irish accent before proceeding to tear strips off his co-stars Pete Evans and  Manu Feildel .  He then takes his seat between the editor of a trashy women’s magazine and a noted food journalist and effortlessly holds court, managing to talk ‘gossip’ and ‘serious culinary discussion’ in equal measures. He re-tells a story of when he met the owner of  Channel 7 , billionaire Kerry Stokes, at a network lunch.