When it comes to pasta nothing beats spaghetti, piled high and plentiful. A good whack of garlic and lemon helps brighten the charred chilli oil, and the salty seafood rounds out the chilli heat. The slightly smokey and roasted flavours of the charred chilli bounce off the buttery well rounded notes of the chardonnay and work together to elevate this simple pasta.

There is something a bit special about duck. While it may seem a little daunting to cook, I assure you if you follow these steps you’ll have perfectly plump, pink duck. The use of orange in the rendered duck fat and butter sauce works in harmony alongside the clean-tasting cabernet.

Pinot Grigio is the perfect summer thirst quencher to serve alongside this light, yet flavour-packed fish dish. The punchy salsa of lime and kaffir lime leaves along with the other Asian aromatics accentuates the gin notes in the cured fish, and with a good hit of green chilli just begs to be enjoyed on a sunny day. This salsa is a game changer, you’ll be adding it to everything.

The subtle hint of pineapple and lemon in the Chardonnay match well with the zingy jerk spices of the marinade. The tender honey-basted pineapple ties everything together. This recipe is designed to be shared with friends, wine in hand (of course) on a warm spring day.

Think bonfires, winter coats and friends. Nothing says good times around a campfire like a giant meatball sub and a glass of red.