Heirloom Vineyards Alcala Grenache 2016

Moroccan flavours are some of my favourite. Generally, in common with Italian, Indian and many other cuisines, the food choices depend on what's local, in season and cheap. Moroccan food for me has the perfect blend of exciting spices and aromas, fresh herbs and accompaniments and the permission to make food organically sweet. Honey, dried fruits and fruit juices are all up for grabs. Not to mention, it's always fun when you have three or four different things to choose from on the table! Ingredients: For the meatballs: 500g (pork) mince 1 egg 1/4 cup flour 1 tblspn ground cumin 2 tblspn ground coriander A splash of a tomato/chilli based sauce - hot sauce, tobasco, worster, HP.. tomato relish even - just to add a bit of interesting moisture. A bunch of chopped parsley and or mint A squirt of olive

For the Romesco sauce, have a look at our recipe for Patatas Bravas.

The Meatballs

Moroccan flavours are some of my favourite. Generally, in common with Italian, Indian and many other cuisines, the food choices depend on what's local, in season and cheap. Moroccan food for me has the perfect blend of exciting spices and aromas, fresh herbs and accompaniments and the permission to make food organically sweet. Honey, dried fruits and fruit juices are all up for grabs. Not to mention, it's always fun when you have three or four different things to choose from on the table! Ingredients: For the meatballs: 500g (pork) mince 1 egg 1/4 cup flour 1 tblspn ground cumin 2 tblspn ground coriander A splash of a tomato/chilli based sauce - hot sauce, tobasco, worster, HP.. tomato relish even - just to add a bit of interesting moisture. A bunch of chopped parsley and or mint A squirt of olive

You gotta love the classics - a true classic will be a true classic forever! It will ride the waves of trends and bide it’s time until the next generation discovers it in their Mum and Dad's record collection or cellar - who then go on to painfully tell their parents how they discovered it and how cool it is.

Dandelion, Sister’s Run, Heirloom Vineyards, Cien y Pico

Elena originally hails from Lyaskovets, Bulgaria, a small town famous for its wine. She is a qualified winemaker, BSc (Oenology) Adelaide and has made wine for various Australian Wineries as well as being a consultant winemaker to a number of leading wine companies in Spain, Italy and Bulgaria.

Born to a MIG Fighter Pilot and Helicopter Mechanic (both of whom happened to be involved in the wine industry in Lyaskovets), Elena's interest in winemaking stemmed from time spent translating for Australian Winemakers Stephen Bennet, David Norman, Dylan Rhymer, Kym Milne MW and others, who worked at her mother's winery between '93 and '98.

With Stephen Bennet’s support and her family’s encouragement, Elena made the move to Australia and started studying winemaking at Adelaide University in 1998, graduating in 2001 with a Bachelor of Science (Oenology). (Elena’s mum was

Less than 40km south of Adelaide, McLaren Vale is another one of South Australia's renowned Shiraz producers, accounting for roughly 50% of grapes crushed annually. The climate is markedly different from the Barossa, being much more Mediterranean with four clear seasons and higher rainfalls. McLaren Vale reds reflect this, showing deep complexity and power along with the ability to cellar for decades. While Shiraz grabs the most attention, chocolate-rich Cabernet Sauvignons, Chardonnays and Viogniers are worth sampling.

The climate is influenced by ocean breezes coming in from the Gulf of St. Vincent to the west and the altitude of the Sellicks Hill Range to the south. Soil type is varied, ranging from red-brown loam and sand to dark clay and the often-mentioned terra rosa. A misspell of the Italian phrase "terra rossa" (meaning "red soil"), this ruddy-red stuff is left behind when limestone breaks down, and any viticulturist will tell you it's great stuff to grow vines in due